Tofu Saagwala

1 pound extra firm tofu, cut into 1” cubes

2-3 tablespoons olive oil

8-10 oz fresh spinach

1 red pepper, cut into ½ slices

1 large onion, grated

3 garlic cloves, peeled and minced

1-2” ginger, peeled and grated

2 teaspoons cinnamon

½ teaspoon cardamom

1 teaspoon cumin

1 teaspoon, chili powder

1 teaspoons garam masala

½ teaspoon turmeric

1 15 oz can pureed tomatoes

½ cup plain yogurt

¾ cup water

2 teaspoons Bragg’s Liquid Aminos

Salt and pepper to taste

  1. Heat a large skillet or wok over a medium-high heat. When it’s heated, add 2 tablespoons of olive oil, followed by the tofu. Brown the tofu on at least two sides. Remove from pan and set aside
  2. Scrape as much of the tofu bits from the pan as possible, and add the spinach. Sauté this until it’s cooked through. The volume will be vastly reduced. Remove from the pan and set aside
  3. Over a medium heat, add the onion and pepper. Sprinkle with salt and pepper. Sauté for 5-7 minutes, or until it’s cooked and softened a bit. It’s fine if there’s still some crunch to it. Add the garlic and ginger, and sauté for 30 seconds, or until fragrant
  4. Add the tomatoes, yogurt, and water, and bring to a simmer.
  5. OPTIONAL STEP: with a blender or food processor, puree the cooked spinach with ½ cup of water. If you skip this step and don’t puree the spinach, the flavor will be fine, but it won’t be a smooth green sauce
  6. Add the spinach to the pan, and return the mixture to a simmer. Add the Bragg’s Liquid Aminos and the tofu
  7. Adjust the flavor with salt, pepper, and more Bragg’s, as needed
  8. Serve with rice

Yield: approximately four servings

NOTE: Combine all of the spices in a bowl before you start cooking, to save yourself some time and stress