Recipe for a Spinach and Tofu Saag Paneer
3,094 views · Published 12 April 2011 · 4:02 · Indexed 6 October 2026
Channel: Knoxville News Sentinel · 2011 · Howto & Style
News Sentinel food writer Mary Constantine prepares spinach and tofu saag paneer. This video recipe is part of a collection of recipes from the "Stirring the Pot" series with Mary Constantine, based in East Tennessee and a product of the Knoxville News Sentinel. RECIPE: 2 blocks (about 12 ounces) firm tofu 4 tablespoons olive oil, divided 1 tablespoon turmeric 2 teaspoons cumin 2 teaspoons coriander 1 teaspoon chili powder Kosher salt 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 1 jalapeno pepper, seeded and minced 2 pounds fresh spinach, rinsed and stemmed Preheat oven to 350 degrees. Drain tofu, pat dry and cut into 3/4-inch cubes. Put in a large bowl. Whisk together 2 tablespoons of olive oil, turmeric, cumin, coriander, chili powder and salt to taste. Pour over tofu and toss to coat. Arrange cubes in a single layer on a baking sheet and bake until crisp and puffy, about 20 minutes. Heat remaining 2 tablespoons of olive oil in large skillet over medium heat. Add garlic, ginger and jalapeno and saute for 2 minutes. Add spinach and saute until wilted, about 5 minutes. Add tofu and saute for 5 minutes. Add salt to taste and serve at once. Yield: 6 servings. Source: "Eat Greens: Seasonal Recipes to Enjoy in Abudance," (Running Press, $24.95)
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