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!
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
- 6 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 ( can use a teaspoon of coconut oil or olive oil)
- 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
- Add coconut milk and tofu and cook for 1 more minue
- Turn off heat and serve with 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 1 minute, until wilted
- Take out and place strainer in a bowl of ice water (continuously running cold 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
- 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
- In class we added
- 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
- 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
- Cut everything up first before you start
- Double or triple this recipe! Second helpings & leftovers!
- Make the blanch greens first, so you are only focusing on one thing at a time
- Buy frozen spinach, it's already been blanched, allowing you to remove that step