Crock Pot Saag with Tofu

Hello out there!

Sorry for the delay in posting – it’s been quite a summer. I left Seattle shortly after the 4th of July and have moved in with M in La Crosse. I took a new job at Kaplan Professional Education a couple miles from where we live. Lots of exciting but overwhelming changes! We had a wonderful cross country road trip from Seattle to La Crosse in mid-July and have been settling in since. I was without my Crock Pots (and all other possessions) for an entire month because the movers were incompetent, but now I’m getting back on track with cooking.

Last week, I gave this Crock Pot Saag recipe a whirl that I got off Pinterest and it was AMAZEBALLS. I would have never guessed that a Crock Pot recipe could produce Indian restaurant quality Saag, but this really is legit. It’s also not bad for you at all – there’s no frying involved and I substituted the cheese chunks that you typically get in Saag Paneer for tofu. Delicious, healthy and filling! I hope you like it too!

Crock Pot Saag with Tofu
Crock Pot Saag with Tofu
Enjoy Saag with Tofu from your very own kitchen with this easy Crock Pot recipe!

Prep Time: 30 minutes

Cook Time: 6 hours, 0 minutes

Yield: 4-6

Ingredients:
  • 6 garlic cloves, pressed
  • 3 tablespoons of ginger, minced
  • 12 ounces of tomato sauce
  • 1 tablespoon of garam masala
  • 1 tablespoon of coriander seed
  • 1 tablespoon of cumin
  • 1 teaspoon of sea salt
  • 1 can of coconut milk
  • 27 ounces of fronzen spinach, thawed
  • 1 bag of fresh spinach
  • 2 packages of tofu, drained and cut into cubes
  • Naan or rice
Instructions:
Thaw the frozen spinach in the microwave and squeeze it. Then add to Crock Pot. Put all other ingredients EXCEPT the fresh spinach and tofu into the Crock Pot and mix. Cook on low for 6 hours. While that is cooking, drain and cut the tofu. I put each tofu block between two plates with paper towels to get all the liquid out. After cooking for 6 hours, add the fresh spinach to the Crock Pot. Mix until the spinach is wilted. Once the spinach is wilted, pour the entire mix into an immersion blender and puree. Add back to Crock Pot and add the tofu in. Fold the tofu in so you don't break your cubes. Cook for another 20-30 minutes. Then serve with naan or rice. (We cheated and ordered naan from our local Indian restaurant).

Review: OMG AMAZEBALLS. M has said this is going into our regular rotation. 2 thumbs up!

Recipe adapted from Healthy Girl’s Kitchen

One Comment

  1. Tracy

    Just made this tonight…. YUM! Dave and I really liked it. We made a few changes: I wanted to use chickpeas as the protein, so basically it was a chana saag. I am not practiced at cooking with tofu and I love chickpeas. We also wanted a little heat so we added a teaspoon of chili powder.

    Such a great recipe and quite easy! We will definitely make it again. Thank you!

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