Saag Tofu With Kombu

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This mentation of the classical vegetarian Indian crockery uses tofu alternatively of paneer food and gets a nutritional boost from kombu, a communal assortment of seagreens. This is simply a large usage for frozen spinach. If you tin find it, usage a container of escaped frozen leaves alternatively than a artifact of chopped spinach, due to the fact that you tin spill the leaves close into this crockery without immoderate prep. If you usage the block, you'll request to defrost the spinach and drain it good earlier adding to the dish.

Adapted from "Superfood Seagreens: A Guide to Cooking With Power-Packed Seaweed," by Barton Seaver (Sterling, 2016).

Ingredients

measuring cup

Servings: 4-6

1/2 ounce dried kombu
1 cupful lukewarm water
2 tablespoons unsalted butter
9 ounces extra-firm tofu (may substitute paneer oregon halloumi cheese, chopped into 1-inch cubes
1 Thai chili pepper
1 onion, thinly sliced
4 cloves garlic, chopped
1 spoon crushed ginger
1 spoon crushed cumin
1 spoon crushed coriander
One 10-ounce bundle frozen spinach, preferably a container of escaped leaves (see headnote)
1/2 spoon good oversea salt, positive much arsenic needed
1/2 cupful plain whole-milk yogurt (not Greek)
Cooked brownish rice, for serving

Nutritional Facts

Per serving (based connected 6)

Calories
110
Fat
7 g
Saturated Fat
3 g
Carbohydrates
7 g
Sodium
320 mg
Cholesterol
15 mg
Protein
6 g
Fiber
3 g
Sugar
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Superfood Seagreens: A Guide to Cooking With Power-Packed Seaweed," by Barton Seaver (Sterling, 2016).

Tested by Joe Yonan.

Published January 31, 2016

Updated March 15, 2026