A bit of fusion: East meets, well, East

Saag Tofu with Paratha


A long time back, a girl I knew, mentioned that she sometimes uses Tofu instead of Paneerin her Indian dishes. I took that information, filed it away and forgot about it. Fast forward to 2012 and I was at the grocery store and picked up some fresh spinach, since it looked good and the wife has made it very clear that she expects to see more variety of food in our diet – veggies, protein, carbs etc.

It just so happened that there was some Tofu in the fridge when I got home. Even though I am over 40 and my brain is full, somewhere in the dark recesses of my frontal lobe the nugget of information gathered many years back still resided. And so a voice inside me said – “When life gives you spinach, peas and tofu, make saag tofu.” And I did. It was good. And there was much dancing and rejoicing by the fireside that night.

I was actually very surprised at how well Tofu went with Indian flavors. Since it has Tofu in what is very much a North Indian dish, I wonder if this qualifies as Indian-Chinese food.

INGREDIENTS (very very approximate, I was winging it)

1 tsp cooking oil

1/2 diced onion

2 medium tomatoes – diced

1 tsp minced garlic

1 inch piece of ginger – peeled and finely chopped

1/2 tsp red chili powder

Salt to taste

2 bunches of fresh spinach leaves – washed with the stems broken off

12 oz hard Tofu cut into small cubes (TIP: Buy Tofu, if possible, from a Chinese grocery store. It is better and significantly cheaper than a regular grocery store)

4 oz frozen peas

1 tsp garam masala

1 tsp chana masala (I added it just for the heck of it)


1. Heat oil on medium heat and fry onions till they starting to brown.

2. Add tomatoes, garlic and ginger. Cook till pulpy.

3. Add salt and red chili powder and stir.

4. Add the washed spinach leaves and cover the saucepan.

5. The leaves should wilt quickly. Add some water and let the concoction boil for 10 minutes or so.

6. Using a wand or a hand mixer, puree the concoction.

7. Add more water if you need to. This gravy/soup should be thick and runny, like a nice thick stew.

8. Add the tofu and the peas. Turn the heat to low, cover the saucepan and cook for 10 minutes.

9. Add garam masala and chana masala. Adjust seasoning and you are done.

10. Serve with boiled rice or an Indian bread of your choice.


Filed under Indian, Indian Chinese

3 responses to “A bit of fusion: East meets, well, East

  1. Pingback: I’m finally a locavore (sort of) – Spinach/Mushroom Sabzi from locally sourced ingredients | foodydoody

  2. Pingback: Talk about the versatility of Tofu – Tofu Tacos | foodydoody

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