HomeVegetablesRainbow SaagRainbow Chard Saag Tofu

Rainbow Chard Saag Tofu

Posted On January 15, 2025

Rainbow Chard Saag Tofu

Perfect for cozy nights or a summer dish to share with friends, saag is a creamy, spiced delight that pairs beautifully with naan, rice, or quinoa. Let’s dive in and turn those greens into a vibrant, flavor-packed dish that’ll have everyone asking for seconds!
This recipe is gluten, and dairy free! 
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5

Equipment

  • blender
  • large saucepan

Ingredients
  

First Part

  • 1 medium yellow onion diced
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 whole serrano minced
  • 2" ginger minced
  • 4 cloves garlic mined

Second Part

  • 8 ounce can of tomato paste
  • 1 teaspoon salt
  • 12 cups raw greens (8 cups of rainbow chard and 4 cups of spinach) blanched and pureed
  • ½ can full fat coconut milk

Instructions
 

First Part

  • In a large saucepan
  • cook onions for 8 minutes
  • At 8 minute mark add serrano, and spice seeds; cook for 1 minute
  • Add ginger and garlic; cook for 1 minute
  • Transfer to a blender and mix well
  • Place back into saucepan

Second Part

  • Add tomato paste and salt to saucepan with first part mixture; cook for 2 -3 minutes
  • Add pureed greens; cook for ~5 minutes If super dry add a bit of water from the blanching
  • Turn off heat and add coconut milk
  • Stir and serve with tofu and rice

How to Blanch Greens

  • Take off the main stem of the Chard, leave the stems of the Spinach
  • Boil a pot of water
  • Put the greens in with a strainer, only cook for ~ minute, until wilted
  • Take out and place strainer in a bowl of ice water
  • This will allow the color to stay a bright green
  • Transfer greens to a blender and puree
  • You can use the blanching water if your saag needs more moisture while cooking

Notes

  • Don’t be afraid of all these steps, the more you make this recipe the easier it gets! It’s worth learning how to make 
  • Double or triple this recipe! Second helpings & leftovers!
  • Saag means greens. You can use any green you have available. Rainbow chard and spinach was the mixture we had. You can use all chard if wanted. In the winter I use frozen spinach.
  • To control  heat- adjust the amount of serrano peppers
    • In class we added
      •  3 serranos for the doubling of the spicy recipe
      •  1 serrano for the triping of the mild (kid-friendly) recipe
  • If you are allergic to tomatoes you can add lemon at the end of cooking for the acid
  • Quinoa is a full protein and would be a great substitute for rice
  • The Tofu can be found in the Baked Tofu recipe 
Keyword coconut milk, greens, rainbow chard, spinach