Saag with Tofu - 22g Carbs, 7g Fiber, 4g Sugar
From: www.stonyfield.com
Servings: 4
4 tsp canola oil, divided
1 (14oz pkg) firm tofu- cut into 2" cubes
3/4 tsp of salt, divided
1 onion, sliced thin in half-moons
1 red pepper cut into 1" thin strips
2 cloves of garlic, finely diced
1 tsp of fresh ginger, finely diced
1 tsp of mustard seeds
1 pound of baby spinach
1 cup Plain Oikos Organic Greek Yogurt
1 1/2 tsp of curry powder
1/4 tsp of cumin
In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Add tofu and half of the salt. Cook for 6-8 minutes gently turning every 2 minutes until lightly browned. Transfer tofu to a separate plate and set aside.
Reduce heat to medium and add remaining oil to the skillet pan. Add
onions, garlic, red pepper, ginger and mustard seeds. Cook until onion is clear, about 5 minutes. Add spinach a handful at a time and cook until wilted through. In a small bowl mix together yogurt, curry, cumin and remaining salt. Temper yogurt by adding some of the spinach mixture until it is warmed through. Add yogurt to skillet. Then add tofu; reduce heat to low and stir gently for 2 minutes. Serve over basmati or brown rice.
Servings: 4
Nutrition per Serving:
240 Calories, 90 Calories from Fat, 10g Total Fat, 1g Saturated Fat, Cholesterol 0mg, 650mg Sodium, 22g Total Carbs, 7g Dietary Fiber,
4g Sugars, 18g Protein
Vitamin A 100%, Vitamin C 90%, Calcium 35%, Iron 30%
No comments:
Post a Comment