All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!

Friday, August 21, 2015

Tofu Saag

Makes 2 servings.  Each serving is 1.5 Greens, 1 Red, 1 TSP

INGREDIENTS
1 tsp extra virgin coconut oil
1 clove garlic, minced
1 tsp coriander cumin powder
2 tsp garam masala
½ tsp salt
½ tsp curry powder
½ small can tomato paste
1 2-inch piece of ginger, peeled and minced
½ green container onion, chopped
2 green containers fresh spinach
1 tbsp plain Greek yogurt
2 red containers cubed tofu, pan fried in 1 tsp extra virgin coconut oil

INSTRUCTIONS
1.  Melt the extra virgin coconut oil in a saucepan over medium-low heat.

2.  Stir in the garlic, onions, coriander cumin powder, ginger, garam masala, salt, curry powder and tomato paste.  Add water to keep it at a sauce-like consistency and summer for 15 minutes.

3.  Stir in the spinach and simmer covered for 20 minutes, stirring frequently.

4.  Place mixture into a blender and pulse puree 5-10 times.  You want to keep it a chunky consistency, not completely smooth.

5.  Transfer back to saucepan and add Greek yogurt and cooked tofu.  Eat by itself or serve over brown rice!


Note: I counted the onions and tomato paste together as one green, and I did not count the Greek yogurt as a red because it would only be ½ of a tablespoon in each serving.

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