High Protein Tofu Saag

Blitz silken

1. Blitz the silken tofu in a blender
2. Remove half then add the mint, coriander, green chilli, lime juice and a pinch of salt to the blender
3. Blitz until completely smooth
4. Taste and adjust
5. Loosen with a splash of water if needed

Prep the tofu

1. Preheat the oven to 220°C
2. Toss the tofu with the cumin, coriander, turmeric, a pinch of salt and the oil
3. Spread onto a baking tray in a single layer
4. Bake for 25 minutes until golden

Build the base

1. Heat the oil in a wide frying pan over a medium heat
2. Add the cumin, coriander, turmeric, garam masala, Kashmiri chilli powder and asafoetida and cook for 1 minute until aromatic
3. Add the onion with a generous pinch of salt and cook for 10–12 minutes until very soft and lightly golden
4. Add a splash of water if needed to stop it catching
5. Add the garlic and ginger and cook for 2 minutes until fragrant
6. Stir in the tomato purée and cook for 2 minutes until darkened slightly

Make the saag

1. Pour in the remaining silken tofu and stock and stir to combine
2. Add the spinach and greens in batches, stirring until wilted
3. Use a lid to help steam if needed
4. Add the baked tofu and simmer gently for 8–10 minutes until thickened
5. Stir through the fenugreek leaves
6. Add a splash more water or stock if needed
7. Taste and season well with salt

Serve

1. Spoon the saag into bowls
2. Drizzle generously with the chutney
3. Serve with basmati rice and or naan if using