To begin making the Saag Tofu Recipe, we will first wash the green well in water. Chop both the greens and steam them in a steamer for 4 to 5 minutes or pressure cook them for a couple of whistles. 

If you plan to pressure cook in a pressure cooker, to make sure you turn off the heat after a couple of whistles and run the cooker under cold water to release the pressure immediately. Releasing the pressure immediately, helps retain the green color of the greens. 

Once the saag (mustard and spinach leaves) are cooked, cool them for a bit. 

Once cooled puree the cooked spinach and mustard (saag) in blender and set aside.

Heat a teaspoon of oil in heavy bottomed pan over medium heat. Add the diced tofu and pan fry it until it turns golden brown in color. Once done, remove from the pan and keep it aside in a bowl.

In the same pan, add a teaspoon of ghee and heat over medium heat. Add the red chilies, cumin and allow them to roast and crackle. Once they crackle, add in the asafoetida, garlic, green chiles and stir for a few seconds.

Add the in the tomato puree, turmeric powder,  garam masala powder and bring the saag masala mixture to a brisk boil. Once it comes to a boil, add in the cooked and pureed saag. the corn meal and the pan fried tofu. Add the salt and stir. Simmer for about 5 minutes until the Saag Tofu thickens and absorbs all the spices. Check the salt and spices and adjust to suit your taste.

Turn off the heat, transfer to a serving bowl and serve. 

Serve the Saag Tofu along with pickle onions and Tawa Paratha or Makki Roti for lunch or dinner.