Saag Tofu: a Vegan riff on Saag Paneer

Saag Tofu is a vegan take on the iconic Indian dish Saag Paneer. This veganized recipe is easy to prepare, dairy and gluten free, and packed with flavor and plant-based protein. In this version, pan fried, cubed tofu takes the center stage instead of the traditional cubes of cheese, absorbing the curry flavors and making the recipe super filling. Baby spinach and unsweetened coconut milk give the curry gravy an extra silky mouthfeel that is decadent, delicious and nutritious to boot.

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MY HISTORY WITH SAAG PANEER

I first tried Saag Paneer as a young vegetarian in the early 90s in Berkeley, Ca. Smitten by the dish's texture and mild flavored cheese combined with the lightly spiced curry gravy, I dreamt about this dish and romanticized its glory. Over the years, I reworked this Vegan Tofu Saag Paneer recipe to fit plant-based tastes.

INGREDIENTS FOR VEGAN TOFU SAAG PANEER

Aromatics: Garlic, ginger, and onion combine to create a flavorful base for the recipe.

Extra Firm Tofu: The start ingredient, tofu, adds a satisfying texture and a protein boost. Use extra firm tofu as it holds its shape during cooking, making it ideal for this recipe.

Extra virgin Olive oil: To sear tofu and give it a crispy texture.

Spices: I used curry powder, garam masala, crushed red pepper, and smoked paprika for an authentic Indian saag paneer curry flavor.

Baby spinach: For that vibrant hue and nutrients. It forms the base of the curry.

Unsweetened coconut milk: adds a creamy texture to the curry

Unsweetened almond milk: adds rich and nutty flavor to the dish.

Tomato paste: Adds depth of flavor. Tomato paste adds a tangy flavor to the curry with a subtle sweetness.

Salt: Add salt to taste

Cilantro: Garnish with chopped cilantro for an extra pop of color.  

HOW TO MAKE PERFECT VEGAN TOFU SAAG PANEER

I endeavored to conquer the pitfall of restaurant saag paneer when it comes out dry, overcooked, and brown. This atrocity usually happens in an Indian restaurant buffet where the dish sits, cooking for hours. It can be virtually indistinguishable as spinach and instead turns crumbly, and the color turns almost black. In my Vegan Saag Paneer recipe, the spinach is lightly cooked, preserving the vibrant green that makes the dish so appetizing.

Let’s unlock the secrets to creating a creamy spinach and tofu curry.

Prepare the Tofu

Cut the tofu into bite-sized cubes. Heat pan on medium with oil until hot, and add tofu. Season with a pinch of salt, and do not stir or move for 5 minutes.

Sauté Aromatics

Move tofu to the side and add the garlic, ginger, and onions. Do not move for 5 minutes again, and then stir or flip to combine. Keep cooking this way for an additional 10 minutes, only stirring or flipping every 2-3 minutes so that the tofu gets some beautiful golden color and the onions and garlic are fragrant and toasty.

Stir in Coconut milk & Spices

Add the coconut and almond milk, tomato paste, curry powder, garam masala, crushed red pepper, and paprika, and bring to a boil.

Add the baby Spinach

Turn down to a simmer for 5 minutes and stir often as the spinach wilts and becomes one with the curry gravy. Taste for salt and adjust if needed.

Serve & Enjoy

Garnish with freshly chopped cilantro and serve warm.

RECIPE TIPS FOR VEGAN TOFU SAAG PANEER

Add cayenne pepper for an extra kick.

Use well pressed tofu to attain paneer-like texture.

Adjust spices to your taste preference. You can add less red pepper flakes if you prefer a mild curry.

You can season the tofu with spices for an added flavor.

Add lemon juice to the curry for an extra burst of freshness and citrusy flavor.

You can use frozen spinach of you don’t have fresh spinach on hand.

Instead of searing tofu in a pan, you can bake or air fry tofu.

Other Delicious Indian inspired Vegan Curry Recipes

• Saucy Curry Potatoes and Peas
• Easy Saag Chole
• Vegan Coconut Curry Dal