I made this and it was an easy dish to make. However, I would recommend draining the tofu for atleast twenty minutes since there is a lot of water that comes from the spinach. Also would recommend using greek yogart to thicken it up a bit. A dash more of salt and it's good to go!
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.
16 Reviews for Saag Tofu
The first time I made this, I used a THICK, nonfat Greek yogurt, and it was Fantastic! The next time I used a thinner nonfat yogurt and it changed everything: made it runny and
even the flavor seemed to change.
I'm in the minority of these reviews but I thought this was really bad. I love saag, and like tofu, but it had a weird consistency, an off flavor and was just no good in any way, shape or form. I hate wasting food but this was promptly pitched. We ended up going to an Indian restaurant and getting aloo saag.
This dish lacked the basic essence of Indian flavor. We omitted the curry powder and added our own blend of cumin, coriander, turmeric, and gram marsala. It had flavor but no "pop". If you temper the onions and spinach into the yogurt mix instead of yogurt into the hot pan with the onion, spinach mix you will not have any curdling.
My yogurt disappeared. I stirred it in and a few minutes later my dish was soupy and wet and there was no yogurt - no creamy consistency at all. Just watery spinach and tofu. I realize this is not authentic Indian, but it was bland. I doubled the spices.
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