Tofu Saag with Crispy Smashed Potatoes
- Total Time: 1 hour
- Yield: 4 servings 1x
This Indian-inspired dish is perfect for cold days when you want something rich that doesn’t weigh you down. It’s protein and vegetable-packed, lightened up, and so comforting.
Don’t be fooled by the length of the written recipe. This is not a hard dish to make! It takes a little longer than our average recipe, but is so worth the extra time!
This recipe calls for you to make crispy smashed potatoes. While traditionally prepared potatoes would also be delicious, these crispy potato discs truly make a difference when it comes to texture. Start by preparing the crispy potatoes and while they cook in the oven, begin preparing the tofu saag.
For the Crispy Smashed Potatoes
- 1 lb. small yellow or multicolored potatoes
- 1/4 cup kosher salt, plus more to taste
- 1/4 cup avocado oil or other neutral oil
- 1 teaspoon black pepper
For the Tofu Saag
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp fennel seeds
- 1/2 tsp ground cayenne
- 1/2 tsp ground turmeric
- 1/2 tsp ground cardamom
- 2 tbsp avocado oil (or other neutral oil), divided
- 1 block extra-firm tofu, pressed to remove excess water and diced into 1/2 inch cubes (see note on pressing tofu below)
- 1 cup yellow onion, thinly sliced (about 1 large onion)
- 1 tablespoon fresh ginger, minced (about 2-inch ginger root)
- 1 15oz. can full-fat coconut milk
- 10 oz. package spinach, roughly chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1/2 cup roughly chopped cilantro
- Line two baking sheets with parchment paper and preheat the oven to 400F.
- Place potatoes in a large pot and cover with cold water. Season the water with ¼ cup salt (sounds like a lot but is just right!) and bring to a boil. Once boiling, reduce heat to low and simmer until the potatoes are fork-tender and just cooked through, about 15 minutes. Drain the potatoes and let cool.
- While the potatoes boil and cool, prepare the tofu: In a medium bowl, toss together the pressed and cubed tofu, 1 tbsp oil, ½ tsp salt, and ¼ tsp pepper.
- Spread the tofu on the baking sheet in a single layer and bake in the oven for 20-25 minutes, until slightly golden. Remove from the oven and set aside.
- Once potatoes have cooled, grease the remaining sheet pan with oil and add potatoes. Using the flat bottom of a glass or mug, press down and smash each potato to create a disk about ½ inch high. It is helpful to grease the bottom of the glass or cup you are using here! Do not worry if some potatoes don’t stay in one piece.
- Brush ¼ cup oil over smashed potatoes and season with salt and pepper to taste. Bake potatoes in the oven until they are very crispy and browned on the edges, about 40 minutes.
- Prepare the spice blend: in a small bowl, combine coriander, cayenne pepper, turmeric, cumin, fennel seeds, and cardamom.
- In a large dutch oven or non-stick skillet, heat the remaining tablespoon of oil to the pan over medium heat. once hot, add onion and ginger and sauté until onions are translucent, about 5 minutes.
- Stir in the spice blend and cook for about 30 seconds until very fragrant. Add the coconut milk and bring down the heat to a simmer.
- Add the chopped spinach and the baked tofu to the pan and let everything simmer over low heat, covered, for about 15 minutes.
- Squeeze in the lime juice and serve in a bowl alongside the crispy potatoes and garnished with chopped cilantro.