Tofu Saag

This vegan Indian dish is full of flavor - and nutrition! In northern India, saag refers to spinach. You might also recognize the dish by its Hindi name, palak. This dish is simple to make, uses wholesome ingredients, and it loaded with health benefits from the greens and spices! It's filling, satisfying, and delicious! This plant-based meal brings authentic Indian flavor into your home kitchen!

Vegan I Gluten Free

Serves: 2

Time: 45 minutes


300grams tofu, cubed

2 tsp. curry powder

1 tbsp. tamari sauce

1 tbsp. coconut oil (for sautéing)

300g (~ 5 large handfuls) spinach



1 tbsp. coconut oil

2 tsp. cumin seeds

3 cloves garlic, minced

2 inch piece ginger, grated

1 yellow onion, diced

1 tomato, diced

1/4 cup water


1 tbsp. coconut oil

1/2 cup coconut milk

2 tsp. curry powder

1/2 tsp. salt

1/4 tsp. cinnamon

1/4 tsp. chili powder

1 cup quinoa, cooked according to package

Cube the tofu and place it in a small mixing bowl. Add the curry and tamari sauce and stir to evenly coat.

Heat a large skillet over medium-high heat. Add the coconut oil, and when hot, add the tofu to the pan. Sear the edges, sautéing the tofu 3-5 minutes.

Transfer the tofu to a baking sheet and bake 10-15 minutes at 150C/ 300F. When it's ready (slightly puffy), set it aside.

Bring a pot of water to a boil. Add the spinach and blanch 2-3 minutes, until wilted. Drain the water and let the spinach rest in the strainer to continue to release excess liquid.

Heat a large skillet over medium-high heat. Add 1 tbsp. coconut oil to the pan and when hot add the cumin seeds, sauté 30 seconds or until beginning to brown / pop. Add the garlic, ginger and onion to the pan, sauté 1-3 minutes. Stir in the diced tomato and water, sauté an additional 2-4 minutes, or until the tomatoes have softened and the flavors have combined.

Transfer the spinach and veggies to a blender and mix on medium-high speed until smooth and creamy. Set aside.

Using the same skillet, add all the sauce ingredients to the pan and stir to combine. Bring to a boil over medium-high heat. Pour the blended spinach mixture into the pan and stir well. Reduce the heat to medium and simmer 7-10 minutes.

Divide the quinoa, saag and baked tofu evenly among 2 bowls and enjoy warm!

Store leftovers 1-2 days in the fridge.

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