Saag Baag with Sautéed Tofu & Spinach
Experience the flavors of a simple, yet flavorful dish featuring fresh spinach, crumbled tofu, and vibrant spices. Perfect for a quick meal or light side.
Equipment
- pan
- Knife
- stirring spoon
Ingredients
- 5 ounces 142 g fresh baby spinach leaves
- 1 red onion julienned
- 2 tablespoons 15 g minced garlic
- 10 ounces 280 g extra-firm tofu, drained and pressed
- ¼ teaspoon turmeric
- ¼ teaspoon paprika
- 3 tablespoons 45 ml fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat a pan with olive oil over medium-high heat.
- Add the spinach, onion, and garlic to the pan and sauté for about 5 minutes until the spinach wilts and the onion and garlic are fragrant.
- Crumble the tofu in a bowl and mix with turmeric and paprika.
- Add the tofu mixture to the pan and continue cooking for another 5 minutes, stirring constantly.
- Transfer to a bowl and toss with fresh lemon juice.
- Season with salt and pepper to taste.
- Serve warm or cold.
Notes & Wine Advice
Wine advice:
Pair with a crisp Chardonnay or a dry rosé to complement the earthy flavors of the spinach and tofu.
Pair with a crisp Chardonnay or a dry rosé to complement the earthy flavors of the spinach and tofu.
Nutrition values
Calories: 180 kcal | Carbohydrates: 8 g | Protein: 14 g | Fat: 14 g | Sugar: 2 g