Saag tofu, the more complex and flavorful version 2 splashes of oil (2 tablespoons each?) 2 teaspoons turmeric 1/2 teaspoon cayenne pepper one package tofu 3/4 cup water 1/2 teaspoon salt 16 ounces spinach or other greens, e.g. kale approximately 16 ounces broccoli (can use broccoli stems) 1 medium onion, diced small "1 inch piece" of ginger (whatever that means), minced 2-4 garlic cloves, minced or run through the press 1 teaspoon garam masala 2 teaspoons ground coriander 1 teaspoon cumin 1/2 cup yogurt or milk or milk substitute Optional, to firm up tofu: wrap the tofu block in a dish towel and microwave for 2 minutes. Or press it to remove some of the water. Cube the tofu; I use half-inch-ish size. In a wide flat bowl, whisk together first splash of oil with turmeric and cayenne. Put in the tofu and mix to cover pieces as a marinade. Chop the broccoli. If using primarily stems, make them small so they cook faster. In a large cooking pot, put in water, salt, and broccoli. Bring to boil and lower temp to simmer, covered. Stir occasionally. Later, when broccoli is partially cooked, add the spinach/greens, then stir up until it wilts and keep cooking until it is pretty thoroughly cooked. Meanwhile, in a smaller cooking pot, heat dry until pretty hot. Add the marinated tofu, let cook on one side for a bit, flip over as best you can, do this a few times (1). Return to the marinade bowl. Add the second splash of oil to the second pot (2). Saute onions, ginger, and garlic until quite soft. Add the rest of the powdered spices, and cook for a bit. If it starts to stick, you can add an ounce or two of water while sauteing and this will reduce the sticking. (It works really well.) Remove from heat. With a slotted spoon, transfer the cooked greens to a food processor and puree. (3) Add the pureed greens and tofu to the onion mixture, and stir. Reheat if needed. Add yogurt or milk and heat back up to serving temperature. Serve over rice. Notes: This took me about an hour and a quarter from start to finish. (1) This recipe originates from a paneer recipe, and they say to cook until golden brown, but that doesn't happen with tofu. (2) The original recipe thinks that there will still be some oil left from the marinating paneer(or tofu) in the pot, but they are wrong. (3) You might decide to let the vegetables cool if you're concerned about the heat damaging the processor bowl. I'm not sure this is really an issue. (3.1) May need to use multiple batches if your food processor is small. (3.2) There will be too much liquid. You need some to make the puree, but not all. I strain the excess liquid into a cup and drink it; you can also save it to use as vegetable broth in some future recipe. (3.3) My daughter tried this with frozen chopped spinach (without broccoli) and saved on the cooking and pureeing, it worked great. Original recipe https://www.bunsenburnerbakery.com/saag-paneer/ ------------------------------------ Below is a simpler, less flavorful, recipe, that I used to use. A hot chile of some sort, minced, or 1/4 to 1/2 tsp cayenne Some amount of ginger root, minced (like, a tablespoon or two when you're done mincing) A clove or two of garlic, run through the press a pound or so of spinach or other greens, e.g. kale or chard a pound or so of broccoli. Chop the stems fairly small. a package of tofu, diced a splash of vegetable oil, or a bit of butter 3 or so ounces of cream or milk Put 3/4 cup water in a pot. Dump in spices and vegetables. Cover. Bring to boil, flipping over everything periodically to get the spinach to wilt. Push everything around so the broccoli is mostly in contact with the water, especially the stems. (Obviously you uncovered for the stirring operations, but mostly keep it covered.) Simmer on low, stirring occasionally, until everything is very soft, 20-30 minutes. Let cool, sometimes I stick the pot in the sink with cold water to hasten this process, until the heat won't damage the food processor. Puree; return to pot and reheat. Meanwhile, saute the tofu in the splash of oil or butter. If you are a garlic fan, put another pressed clover or two of garlic in with the tofu while cooking. Add tofu to greens. Add milk or cream just before serving. I got this one from Cally Perry, who got it from a book of Indian cooking.