Serving size

1 person 2 people 4 people

Ingredients

1 handful of fresh coriander
1 shallot
80g baby spinach (use half)
1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 tsp cumin seeds
100g seasonal mixed tomatoes
4 tsp ginger & garlic paste (use half)

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
150g peas
1 chilli (use half)
80g quinoa

(quinoa (100%))
1 unwaxed lemon (use half)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	975Kcal
	479kJ	4079kJ
Fat	4.8g	41g
of which saturates	0.7g	6.3g
Carbohydrates	10g	83g
of which sugars	2.6g	22g
Protein	8.4g	72g
Salt	0.04g	0.35g
Fibre	3.2g	27g

Ingredients

1 handful of fresh coriander
150g peas
80g quinoa

(quinoa (100%))
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
100g seasonal mixed tomatoes
80g baby spinach
1 shallot
1 unwaxed lemon
1 chilli
1 tbsp Sri Lankan spice blend

(Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
1 tsp cumin seeds
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	527Kcal
	458kJ	2204kJ
Fat	4.8g	23g
of which saturates	0.7g	3.6g
Carbohydrates	9g	45g
of which sugars	2.5g	12g
Protein	7.7g	37g
Salt	0.04g	0.18g
Fibre	3.1g	15g

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Vegan Ready in 20 High protein 1/3 daily fibre 7 plants Low sat fat

Easy Tofu Saag with Coriander Quinoa

Name: Easy Tofu Saag with Coriander Quinoa - Recipe Box
Brand: Mindful Chef
Price: 10.50 GBP
Availability: InStock

Prep time: 10 mins

Total time: 20 mins

Cuisine: Indian

Food group: Vegan

It's your favourite Indian dish, made the Mindful Chef way. Crispy bites of protein-rich tofu. Ginger, garlic, tomatoes and a Sri Lankan spice blend come together to form a quick and delicious curry sauce. Baby spinach and green peas to bring the veg. A fibre-rich side of quinoa to soak up all the flavours. What's not to love?

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Boil a kettle. Heat a small saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain.
Drain the tofu, pat dry with paper towel and cut into 3cm cubes, put into a small bowl and toss with half the spice blend. Heat a medium frying pan with 1 tsp oil on a medium heat. Cook the tofu for 8-10 mins, turning occasionally, until golden. Season with sea salt, then remove from the pan.
Meanwhile, finely slice the shallot. Finely dice the chilli (remove the seeds for less heat). Roughly chop the coriander. Zest and quarter the lemon. Halve the tomatoes.
Reheat the empty frying pan over a medium-high heat with 1 tsp oil. Add the shallot, garlic and ginger paste, cumin seeds, the remaining spice blend and chilli (to taste). Cook for 2-3 mins, until softening and fragrant. Add the tomatoes, cook for 2 more mins, then return the tofu to the pan along with the spinach and peas. Cook, stirring, for 3-4 more mins, until the peas are hot and the spinach is wilted.
Stir half the coriander through the quinoa and the other half through the tofu saag. Season the saag with a squeeze of lemon juice and a pinch of sea salt and black pepper.
Serve the quinoa in a bowl with the tofu saag on top. Garnish with the lemon zest.