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Saag Tofu

March/April 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.8 (94 votes)

Also known as palak paneer, saag paneer is an Indian classic composed mostly of spinach and paneer—a cow's-milk cheese that is curdled then pressed until firm. Here, we substitute tofu for the cheese and incorporate low-fat yogurt and sliced onions for a healthier version that retains its authenticity.



READER'S COMMENT:
"This was delicious and fast and you could practically feel the nutrients soaking into your body. It probably isn't the *most* authentic Indian food in the world but it was a quick, delicious, healthy week night meal. "
Saag Tofu

16 Reviews for Saag Tofu

08/16/2011
YUM!

Great recipe. I love saag paneer, and this was a wonderful healthy alternative!

Comments
05/20/2011
Tasty and filling

This was a really great way to use tofu and was nice and flavorful. I found myself to be quite full.

Comments
03/25/2011
Yummy!

I wish I would have read the other comments before I made this dish, but I forgot and my yogurt curdled! That did not, however, stop me from eating or enjoying this dish! I knew it would be pretty mild from the ingredient list, so I doubled up on the cumin and added cayenne for a kick and it was just right! Next time, I will follow the comments on how to not curdle the yogurt when adding it to curry. I will probably also omit the salt, as I don't feel it added anything to the dish. I might try to add some coconut milk as another reviewer mentioned as well. All in all, it was a good starting point and I will definitely make it again!

Great use of tofu
Comments
02/16/2011
A Tasty Dish

Just made this, and eating it right now. Yummy.

Better to light a candle than to curse the darkness, or so I believe. Therefore:

To prevent yogurt from curdling in curries, add only a tablespoon at a time and stir it in gently and fully before adding the next tablespoon. In this recipe it would be better to incorporate the yogurt before adding the tofu to prevent damaging your cubes.

Curry Powder, yes, indeed, no self respecting curry chef will have any such thing in their cupboard. I used 2 tsp cumin, 2 tsp coriander, 1/4 tsp turmeric, 1/8 tsp cayenne, and topped it after with 1/4 tsp garam masala. You could tone it down a bit but why? You're making curry.

The recipe will benefit from a bit of coconut milk, no more than a half cup would add the proper creamy texture.

Oil/Nonstick Pan: you can cut the oil by 3/4 by using Pam or oil sprayed with a spritzer and a well seasoned black iron pan. More authentic to use black iron. Of course in India it would have more oil, but you don't need to, if you've seasoned your pan well.

Salt: The dish tastes wonderful without any added salt. Give it a try; your body will be pleased.

Been to the subcontinent several times and eaten more than my share of paneer, saag, and curry. This is a good recipe

Good use of Tofu
Comments (1)

4 comments

 
purvie wrote 3 years 36 weeks ago

I like the idea of adding a little coconut milk... when would you add it in, before or after adding the yogurt?

01/31/2011
Really tasty Indian food!

This was a really quick and easy vegetarian meal. And pretty authentic for Indian food! I added some more Indian spices like curry powder, Garam Masala, chile powder, and a dash of cinnamon and made a bit more sauce for plenty of leftovers over some brown rice. Really yummy!

Easy, full-of flavor yet light meal
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