Meera Sodha's vegan recipe for coconut, tomato and saag tofu | The new vegan

Frozen or tinned spinach simplifies the cooking process for saag, as it has less water and cooks down to a creamy texture more easily.

Using frozen spinach leads to a more efficient and enjoyable experience in the kitchen, particularly during busy holiday periods, emphasizing simplicity in cooking.

Read at www.theguardian.com