Tofu Curry Saag

Ingredients (5 servings)

Tofu 1 pack (300 g)
Salt Pinch
Pepper Pinch
Flour As needed
Olive oil 2 tbsp
Spinach 400 g / 13 oz
【A】 Cumin seeds 1 tsp
Coriander seeds 1 tsp
Red chili pepper 2 peppers
Olive oil 1 tbsp
Tomato (2 cm pieces) 400 g / 13 oz
Water 400 ml
S&B Golden Curry Mix 92g 1 Pack
Coarse ground chili pepper As needed


  1. Wrap tofu tightly in kitchen paper towels and leave for approximately 30 minutes to remove excess moisture.
    Cut tofu into 1.5 cm-thick bite-size pieces, season with salt and pepper, and coat with flour. Heat vegetable oil in a frying pan over medium heat and sauté the tofu until it turns golden brown.
  2. Bring water to a boil and boil the spinach until it becomes a bright green.
    Promptly transfer the spinach to cold water and allow to cool, then remove excess moisture.
  3. Put 【A】 into a pot and put over low heat.
    Add the tomato when the mixture becomes fragrant and stir-fry until the tomato breaks down.
  4. Turn off the heat, break the S&B Golden Curry Mix into pieces, and stir them in until they are melted. Return to medium heat and allow to simmer for approximately 5 minutes.
  5. Add the spinach puree from ② to the curry from ④, then bring back to a boil.
  6. Plate the saag, add the tofu from ①, and sprinkle the chili pepper on top as desired.
    Serve with naan and enjoy.