Delicious Tofu Saag with Garam Masala & Spinach

1. Cook the rice: Rinse black rice under cool water. In a saucepan, combine with 2 cups water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and cook until tender, about 30–35 minutes. Fluff and keep warm.
2. Prepare the aromatics: In a large skillet, heat avocado oil over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Build the flavor base: Stir in garlic, ginger, serrano chile (if using), and garam masala. Cook for 1 minute, stirring constantly, until fragrant.
3. Simmer the tofu: Add water or vegetable broth, then gently add tofu cubes. Stir to coat and let simmer for 5–6 minutes so the tofu absorbs the spices.
4. Wilt the spinach: Add spinach in batches, stirring after each addition until just wilted.
5. Make it creamy: Reduce heat to low. Stir in Greek yogurt, lemon juice, salt, and pepper until combined. Simmer gently for 2–3 minutes to thicken slightly. Avoid boiling to prevent curdling.
6. Finish & serve: Spoon ½ cup cooked black rice into each bowl, top with tofu saag, and sprinkle with toasted almonds.

Photography Note: The website photo currently shows the dish served over white rice. The updated recipe uses black rice for extra nutrition and visual appeal.