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
- 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