Saag Tofu Recipe (Tofu Simmered in Spiced Mustard & Spinach Leaves)
A high protein North Indian Recipes recipe with tofu - cut into cubes, spinach leaves (palak), mustard greens. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
To begin making the Saag Tofu Recipe, we will first wash the green well in water
tofu - cut into cubes(250 grams)green chillies - chopped(4)water - as required - 2
Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles
mustard greens(300 grams)green chillies - chopped(4) - 3
If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately
water - as required - 4
Releasing the pressure immediately, helps retain the green color of the greens
mustard greens(300 grams)green chillies - chopped(4) - 5
Once the saag (mustard and spinach leaves) are cooked, cool them for a bit
spinach leaves (palak)(300 grams)mustard greens(300 grams) - 6
Once cooled puree the cooked spinach and mustard (saag) in blender and set aside
spinach leaves (palak)(300 grams)mustard greens(300 grams)homemade tomato puree(1/4 cup) - 7
Heat a teaspoon of oil in heavy bottomed pan over medium heat
- 8
Add the diced tofu and pan fry it until it turns golden brown in color
tofu - cut into cubes(250 grams) - 9
Once done, remove from the pan and keep it aside in a bowl
- 10
In the same pan, add a teaspoon of ghee and heat over medium heat
ghee(1 teaspoon) - 11
Add the red chilies, cumin and allow them to roast and crackle
cumin seeds (jeera)(1 teaspoon) - 12
Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds
green chillies - chopped(4)garlic - minced(8)asafoetida (hing) - a pinch - 13
Add the in the tomato puree, turmeric powder, garam masala powder and bring the saag masala mixture to a brisk boil
homemade tomato puree(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon) - 14
Once it comes to a boil, add in the cooked and pureed saag
homemade tomato puree(1/4 cup) - 15
the corn meal and the pan fried tofu
tofu - cut into cubes(250 grams)makki ka atta (yellow corn meal flour)(2 tablespoon) - 16
Add the salt and stir
salt - to taste - 17
Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices
tofu - cut into cubes(250 grams) - 18
Check the salt and spices and adjust to suit your taste
salt - to taste - 19
Turn off the heat, transfer to a serving bowl and serve
- 20
Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner
tofu - cut into cubes(250 grams)makki ka atta (yellow corn meal flour)(2 tablespoon)
Rate this recipe
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Saag Tofu Recipe (Tofu Simmered in Spiced Mustard & Spinach Leaves)
A high protein North Indian Recipes recipe with tofu - cut into cubes, spinach leaves (palak), mustard greens. Ready in 1h, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
20 steps- 1
To begin making the Saag Tofu Recipe, we will first wash the green well in water
tofu - cut into cubes(250 grams)green chillies - chopped(4)water - as required - 2
Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles
mustard greens(300 grams)green chillies - chopped(4) - 3
If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately
water - as required - 4
Releasing the pressure immediately, helps retain the green color of the greens
mustard greens(300 grams)green chillies - chopped(4) - 5
Once the saag (mustard and spinach leaves) are cooked, cool them for a bit
spinach leaves (palak)(300 grams)mustard greens(300 grams) - 6
Once cooled puree the cooked spinach and mustard (saag) in blender and set aside
spinach leaves (palak)(300 grams)mustard greens(300 grams)homemade tomato puree(1/4 cup) - 7
Heat a teaspoon of oil in heavy bottomed pan over medium heat
- 8
Add the diced tofu and pan fry it until it turns golden brown in color
tofu - cut into cubes(250 grams) - 9
Once done, remove from the pan and keep it aside in a bowl
- 10
In the same pan, add a teaspoon of ghee and heat over medium heat
ghee(1 teaspoon) - 11
Add the red chilies, cumin and allow them to roast and crackle
cumin seeds (jeera)(1 teaspoon) - 12
Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds
green chillies - chopped(4)garlic - minced(8)asafoetida (hing) - a pinch - 13
Add the in the tomato puree, turmeric powder, garam masala powder and bring the saag masala mixture to a brisk boil
homemade tomato puree(1/4 cup)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1 teaspoon) - 14
Once it comes to a boil, add in the cooked and pureed saag
homemade tomato puree(1/4 cup) - 15
the corn meal and the pan fried tofu
tofu - cut into cubes(250 grams)makki ka atta (yellow corn meal flour)(2 tablespoon) - 16
Add the salt and stir
salt - to taste - 17
Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices
tofu - cut into cubes(250 grams) - 18
Check the salt and spices and adjust to suit your taste
salt - to taste - 19
Turn off the heat, transfer to a serving bowl and serve
- 20
Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner
tofu - cut into cubes(250 grams)makki ka atta (yellow corn meal flour)(2 tablespoon)
Rate this recipe
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