Ingredients
- 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
Garnish
- 1 lemon, zested
- 15 fresh mint leaves, torn
Serving suggestion
- 6 cups broccoli or cauliflower rice
- 1 tablespoon ghee, divided
Method
Step 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.
Step 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.
Step 3
Add the cumin and coriander seeds and cook for another minute.
Step 4
Add the chili (if using) along with the garlic and ginger. Cook for 1 minute.
Step 5
Add the turmeric and sea salt, stir, and cook for 1 minute.
Step 6
Once all the spices are fragrant, pour in the coconut milk and bring to a boil. Once boiling, reduce heat to a simmer.
Step 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.
Step 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.
Step 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
