Vegan Tofu Saag

I love Saag, especially from my local curry house. Adapted from a recipe from a weekend newspaper, I thought I'd have a go at making my own, with the addition of tofu rather than paneer as a lower calorie option and a few other tweaks. Here it is...full of spice and flavour but with less fat. I love it and it works so well packed in the fridge for lunches as a balanced meal with some wholemeal rice and salad.

Subtly Spicy Healthy Low Fat Tofu Saag

This is a simple recipe, if you've seen my blog recipes, you will know that I like to keep things simple. None of us have got the time to spend hours in the kitchen. So this recipe only uses a few ingredients but they are wholesome, healthy and taste great together!

Healthy Low Fat Tofu Saag

Subtle spiced marinated tofu with super colourful spinach

Recipe (Serves 2 as a main course or 4 portions for lunch)

For the marinade:

1/2tsp ground turmeric

1/2tsp chilli powder

1/2 tsp salt

1 tsp rapeseed oil (I had this in the house but I am sure that light olive oil or sunflower oil would be fine to use.

For the Tofu Saag

250g extra firm Tofu - not silken tofu. Pat it dry.

1 tbsp rapeseed oil

2 large packs pre prepared spinach leaves (2 x 250g packs) or you could use frozen spinach

1 tsp cumin seeds

1 tsp chilli powder

1 tsp ground turmeric

4 garlic cloves, finely chopped

2 tbsp dairy free plain yoghurt (for vegan recipe)

Method:

1. Firstly make the marinade by mixing the spices in a small ramekin.

2. Cut the tofu into bite sized pieces.

3. Put the tofu in a large bowl and gently stir through the marinade. Leave to marinade for at least 30 minutes.

4. In the meantime, cook the spinach in the bag in the microwave until tender. Once cooked, open the bags and let the spinach cool down.

5. Once it's cool, blitz the spinach in a food processor until it makes a nice thick paste. Set aside.

6. Once the tofu has marinated, add 1/2 tbsp of the oil to a frying pan and then fry the tofu over a medium heat until it is browned evenly. Will take just a few minutes. Set aside.

7. Add the remaining oil, then brown the cumin seeds for about 30 seconds.

8. Add the chilli powder, turmeric and stir in the chopped garlic. Fry until golden brown. Be careful not to burn it otherwise it will taste bitter.

9. Add the spinach to the pan and then gradually stir in the yoghurt. You can make it as creamy as you like by adding more yoghurt. Remember if you don't like it too spicy, you can always leave out the chilli powder. Add salt and pepper to taste.

10. Stir through the tofu and then it's ready to eat or store in the fridge for another time.

Enjoy!

Nutrition (per portion with bo):Nutrition:

Nutrition:

Per 1/4 serving:

Cals: 159

Fat: 11.7g

Carbs: 3.5g

Protein: 8.5g

Fibre: 3g

Sugar: 2.5g