Tofu saag with spinach and rice
~30 minon the hobIndiaVeganGluten-freeDairy-free
713kcal
36 gprotein
60 gcarbs
35 gfat
7 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 910 | 46 g |
| Emmagetting lean | 27% | 502 | 31 g |
| Jackgrowing | 24% | 439 | 24 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Plain tofu180 g
- Baby spinach200 g
- Jasmine rice65 g
- Light coconut milk — 400 ml tin½ tin
- Ginger, root½
- Extra virgin olive oil2 tsp
- Plain tofu360 g
- Baby spinach400 g
- Jasmine rice130 g
- Light coconut milk — 400 ml tin½ tin
- Ginger, root½
- Extra virgin olive oil1 tbsp
- Plain tofu720 g
- Baby spinach800 g
- Jasmine rice260 g
- Light coconut milk — 400 ml tin1 tin
- Ginger, root1
- Extra virgin olive oil2 tbsp
From your store cupboard
Garam masalaTurmericSaltGround cumin
If you can’t get it
- Light coconut milk — 400 ml tin → ordinary coconut milk thinned with water 1:1 — light is only the diluted version, nothing more
Method
- Press the tofu between chopping boards for 20 minutes, cut it into cubes and fry it in the oil 4 minutes each side until crusted. Lift it out.
- Add a teaspoon of cumin to the pan and let it crackle 30 seconds, then add the grated ginger, a tablespoon of garam masala and a teaspoon of turmeric.
- Throw in the spinach and let it wilt 3 minutes. It comes down to a tenth of its volume, so don’t be put off by the pile.
- Pour in the coconut milk and blitz it smooth — a saag should be a velvety green sauce.
- Return the tofu, season with salt, warm through 3 minutes and serve on the rice.
- Press the tofu between chopping boards for 20 minutes, cut it into cubes and fry it in the oil 4 minutes each side until crusted. Lift it out.
- Add a teaspoon of cumin to the pan and let it crackle 30 seconds, then add the grated ginger, a tablespoon of garam masala and a teaspoon of turmeric.
- Throw in the spinach and let it wilt 3 minutes. It comes down to a tenth of its volume, so don’t be put off by the pile.
- Pour in the coconut milk and blitz it smooth — a saag should be a velvety green sauce.
- Return the tofu, season with salt, warm through 3 minutes and serve on the rice.
- Press the tofu between chopping boards for 20 minutes, cut it into cubes and fry it in the oil 4 minutes each side until crusted. Lift it out.
- Add a teaspoon of cumin to the pan and let it crackle 30 seconds, then add the grated ginger, a tablespoon of garam masala and a teaspoon of turmeric.
- Throw in the spinach and let it wilt 3 minutes. It comes down to a tenth of its volume, so don’t be put off by the pile.
- Pour in the coconut milk and blitz it smooth — a saag should be a velvety green sauce.
- Return the tofu, season with salt, warm through 3 minutes and serve on the rice.
Allergens: Celery (9), Soya beans (6)
