Saag with Crispy Tofu is a wonderfully satisfying Meatless Monday meal, even for habitual carnivores.
‘Saag’ means leafy greens in Indian cuisine – spinach, mustard greens, kale or even arugula. I use arugula and spinach this time of the year, because I usually have arugula in my crisper (from the market), and spinach in my freezer (from my garden). In the summer months we grow a profusion of both mustard greens and kale, so I just use whatever I have at the time. The saag is incredibly silky and aromatic in any case. Crispy tofu is fantastic as a counterpoint to the lushness of the saag. It’s got that crunch-squish quality that so many of us find simply irresistible.
It’s a new year – time for new habits. Even if you are a habitual carnivore, Saag with Crispy Tofu will have you coming back for more.
Saag with Crispy Tofu
Ingredients
SAAG
- 1 onion
- 4 cloves garlic
- 1 knob fresh ginger
- 14 ounces arugula or spinach (or a combination)
- 2 T olive oil
- 1 t ground cumin
- ¼ t turmeric
- ⅛ t red pepper flakes
- ¼ cup milk
- 2 t lemon juice
- fresh cilantro, for garnish (optional)
CRISPY TOFU
- 1 block firm tofu
- olive oil spray
- 2 T cornstarch
- 2 t nutritional yeast
- ¼ t garlic powder
- ¼ t onion powder
Instructions
- Mise en place – Peel and finely chop the onion. Peel and mince the garlic. Grate the ginger using a microplane.
- Prep the greens – Add a splash of water to a hot skillet. Using tongs, add half of the greens, and move them around the pan until they've begun to wilt. Then add the other half of the greens and toss until wilted. Remove the pan from the heat and transfer the greens to the bowl of your food processor. Pulse them until finely chopped.
- Prep the tofu – Preheat the air fryer to 400℉. Cut the tofu into ½-inch cubes and dry them thoroughly with a paper towel. Add the cubed tofu to a bowl, and spray it with olive oil. Toss with 2 tablespoons cornstarch, 2 teaspoons nutritional yeast, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Add the coated tofu back to the air fryer and cook for 10-15 minutes at 400℉, until brown and crispy.
- Build the saag – Add 2 T olive to the skillet you used to wilt the greens. Once the oil is shimmering, add the onion and a pinch of salt. Sauté on low heat until the onions are soft, then add the garlic and ginger, and cook for a few more minutes, stirring often, until quite fragrant. Stir in the cumin, turmeric, and chili flakes. Add in the chopped greens, milk, salt, and pepper.
- Simmer – Simmer for 10 minutes or so, then stir in 2 teaspoons of lemon juice. (Don't forget the lemon juice – the brightness is important!) While the saag is simmering, chop the cilantro (if using).
- Finish and Serve – Add the saag to a platter or individual serving bowls. Top with the crispy tofu, and shower with cilantro (if using). Serve with basmati rice.
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