It’s been awhile since I’ve put a recipe up so I decided today to blog my family’s dinner. We eat this quite frequently because it’s delicious, healthy, filling, and super fast and easy. Tofu stands in for the paneer cheese here. It is best if you can let the tofu marinate for awhile, but honestly, I usually forget and just let it marinate while I am chopping the vegetables. It still comes out great. In place of the traditional cream used in saag, coconut milk provides a flavorful and creamy alternative.
This Saag Paneer Tofu is great served over rice or with a side of Naan Bread. Our absolute favorite vegan naan recipe is HERE. So yummy!
Let’s get straight to the recipe!
- 1 box (340g) of silken firm tofu
- 1 can (400ml) coconut milk
- 1 tsp salt
- 1 tsp vinegar
- 1 Tbsp nutritional yeast
- 1 Tbsp vegetable oil
- 1 medium onion, chopped
- 5-6 cloves of garlic, chopped
- 1 spicy green pepper (jalapeno or the like)
- 1 Tbsp chopped fresh ginger
- 1 tsp curry powder
- 1/2 tsp garam masala
- 1 tsp green curry paste (optional)
- 1 can (200g) chopped tomatoes
- 1 bag (800g) chopped frozen spinach
- 1/2 cup chopped fresh cilantro (optional)
- Gently chop the tofu into bite-sized cubes.
- Place cubes in a bowl with coconut milk, salt, vinegar, and nutritional yeast. Stir gently.
- Allow to marinate 20 minutes on the counter or up to 3 hours in the refrigerator.
- Pre-heat oven to 180C/350F.
- Lay a sheet of baking paper on a baking sheet and spray with cooking spray.
- Gently lift the cubes of tofu out of the marinade and place in a single layer on the baking sheet.
- RESERVE MARINADE and set it aside!
- Bake tofu in oven 15-20 minutes or until starting to lightly brown.
- In a large saucepan, heat oil over medium heat.
- Add onions, garlic, green pepper, and ginger and saute 5-8 minutes.
- Stir in curry powder, garam masala and curry paste.
- Stir in chopped tomatoes and their juices. Cook for 5-8 minutes.
- Stir in reserved tofu marinade, the chopped cilantro, and the frozen spinach. Cover and cook about 10 minutes, until all the spinach has thawed and the mixture is simmering. Don't overcook so that the green color will stay vibrant.
- The saag should be very smooth. If you used unchopped spinach, use an immersion blender to puree the mixture before adding the tofu.
- Gently remove cooked tofu cubes from baking sheet and toss into spinach mixture.
- Taste and adjust seasonings to your liking,
- Serve over rice or with naan bread.