Saag and Tofu

Serves 6

Nutrition per serving– calories: 173, fat: 8g (saturated fat: 5g), carbohydrates: 19g, protein: 9g, fiber: 9g, sugar: 4g, sodium: 350mg

You can substitute frozen spinach (thawed) for fresh spinach. Thawed spinach doesn’t need to be blanched. 

Ingredients:

• 12 ounces mustard greens or broccoli rabe, trimmed and roughly chopped

• 12 ounces curly-leaf spinach  

• Kosher salt and freshly ground pepper

• 4 garlic cloves, smashed 

• 1--2 jalapeños, seeded and chopped

• 1½ -inch piece of ginger, peeled and roughly chopped

• 1 large onion, finely chopped

• 1 tablespoon garam masala

• 2 tablespoons coconut or vegetable oil

• 1 (14.5) ounce canned petite diced tomatoes (if you can’t find petite diced tomatoes, you can use regular ones)

• ¾ cup coconut milk

• 14- ounces firm tofu, cut into 1-inch cubes 

• ¼ cup chopped cilantro leaves and stems 

Bring a large pot of water to a boil. Add the mustard greens or broccoli rabe and 1 tablespoon salt and cook until greens are almost tender about 2 minutes. Add the spinach and cook until all the greens are tender, about 30 seconds more. Drain greens and run under cold water. 

Meanwhile, puree the garlic, jalapeños, and ginger in a food processor and puree. Add a couple of tablespoons of water if necessary to facilitate the processing and be sure to scrape down the sides of the food processor once or twice. Transfer to a small bowl and set aside. Transfer greens to now-empty food processor and pulse to a chop - about 5 pulses. 

In a large nonstick skillet, heat oil over medium heat. Add onions and ½ teaspoon salt and cook until soft and beginning to brown, about 4 minutes. Add garlic mixture and garam masala and sauté over medium until fragrant, about 2 minutes. Stir in the tomatoes, and cook until the liquid from the tomatoes evaporates about 2 minutes. 

Add pureed greens and coconut milk and cook stirring to heat through and slightly thicken for about 2 minutes. Season with salt and pepper. Add tofu cubes, cover, and simmer on low heat until tofu is warm about 3 minutes.  Top or stir in cilantro.