Saag (Spinach) and Tofu

This is one of my favorite recipes of Sudha Aunty (Seeta's mom). She made it for me while she was visiting Seeta when I first moved to Chicago, around 2001. I have been bugging Aunty for the recipe since then, since it is one of the best saag dishes I have had. The tofu makes it healthier too:)

Ingredients:
Frozen Chopped spinach 1 big bag
1 medium onion, finely chopped
1 tomato, medium to large
1 medium head broccoli crown
1 to2 cloves of garlic, chopped
Small piece of ginger, chopped
1 packet extra firm Tofu
Red chili powder
Turmeric
Jeera powder
Salt to taste

Method:

Part 1- Prepare onion/brocolli base

- Put 2 to 3 teaspoons of oil in a pan
- Add Hing if you have it. Add chopped onions, ginger, garlic & cook over low to medium heat on stove for 3 to 5 minutes until onions are translucent
- Add chopped tomato
- Cook until water evaporates
- Add all spices except salt & cook for few minutes while stirring
- Add chopped Broccoli & cook for few minutes until broccoli is cooked and tender
- Turn the stove off, & let the mixture cool.
- When cool, place mixture in blender and pulse until it becomes green paste.

Part 2- Prepare Tofu with Spinach

- Take tofu, wash in cold water, & wrap in paper towel. Now wrap tofu in kitchen towel, & let it sit for few hours, so tofu will become more firm.
-Take another pan and put 2 teaspoons oil and add cubed tofu, & stirfry for 2 minutes.
- Add chopped thawed spinach & let it cook stirring few times.
- Add the onion/broccoli mixture (see above) to the spinach/tofu.
- Add salt to taste, add chilli powder to taste
- Let saag-tofu cook until everything is mixed properly. Please cook it on low to medium heat.

Enjoy!