Coconut Tofu Spinach Saag - Dr. Mark Hyman

Coconut Tofu Spinach Saag

Mix up your go-to dinner recipes with this savory Coconut Tofu Spinach Saag. 

Cumin, coriander, turmeric, ginger, garlic, and onion, are combined with rich coconut milk and chopped spinach for a thick stew-like sauce that goes great with broccoli rice and crispy tofu. 

These spices and aromatics have powerful effects within the body. For example, ginger contains a compound called gingerol which has the ability to reduce inflammation and fight oxidative stress. I always try to use a variety of herbs and spices every single day to reap disease fighitng beneifts like this. 

Spinach and broccoli both bring a wide range of nutrients to this meal, like iron, potassium, vitamin E, vitamin K, calcium, and magnesium. They also pack a lot of fiber into each bite so you can be sure this recipe will fill up the whole family. 

I hope you enjoy it. 

Wishing you health and happiness,
Mark Hyman, MD


  • 30 ounces organic sprouted extra firm tofu (2 packages), drained and cut into 1-inch cubes
  • 2 tablespoons ghee or coconut oil, divided
  • 1 small yellow onion, finely diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 fresh fresno chili, thinly sliced (optional)
  • 4 large garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1 cup canned coconut milk
  • 20 ounces baby spinach
  • ½ cup coconut yogurt


  • 1 lemon, zested
  • 15 fresh mint leaves, torn

Serving suggestion

  • 6 cups broccoli or cauliflower rice
  • 1 tablespoon ghee, divided

1. Heat up a large nonstick skillet with 1 tablespoon of ghee or coconut oil over medium heat. Once the skillet is hot, add the tofu and brown on all sides. Transfer onto a plate and set aside while preparing the rest of the recipe. If you would like to serve the tofu hot, preheat the oven to 320°F and transfer the tofu onto a baking sheet and then into the oven until ready to serve.

2. To make the saag, add 1 tablespoon of ghee and the diced onions into a skillet over medium heat. Sauté the onions until translucent, stirring to avoid burning. About 3 minutes.

3. Add the cumin and coriander seeds and cook for another minute.

4. Add the chili (if using) along with the garlic and ginger. Cook for 1 minute.

5. Add the turmeric and sea salt, stir, and cook for 1 minute.

6. Once all the spices are fragrant, pour in the coconut milk and bring to a boil. Once boiling, reduce heat to a simmer.

7. While the sauce is simmering, place the spinach in a food processor and pulse until you have a paste. Add the spinach paste to the pan and stir to combine. Bring to a simmer and remove from the heat.

8. To make broccoli or cauliflower rice, place a skillet over medium heat with 1 tablespoon of ghee or coconut oil and sauté the rice until tender, about 3 minutes.

9. To serve, top the saag with dollops of coconut yogurt, crispy tofu, lemon zest, and fresh mint leaves. Serve immediately alongside broccoli or cauliflower rice.

Nutritional analysis per serving: Calories: 358, Total Fat: 23g, Saturated Fat: 12g, Cholesterol: 16mg, Sodium: 527mg, Carbohydrates: 18g, Fiber: 8g, Sugars: 7g, Protein: 22g, Net Carbs: 10g

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