Saag Tofu is a vegan take on the iconic Indian dish Saag Paneer. This spinach and tofu curry recipe is easy to prepare, dairy and gluten free, and packed with flavor and plant-based protein. In this vegan 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.
This recipe has been updated recently.
What is Saag?
Saag is a cooking term from India that refers to a dish made with cooked greens. These greens can include spinach, mustard greens, kale and collard greens as well as lesser known greens like fenugreek or even broccoli. Technically saag is a combination of greens, rather than strictly spinach alone which is actually called Palak. But for this recipe, we are calling it Saag Tofu to make it more recognizable.
Why you'll love this Saag Tofu
- It's delicious and nutritious
- Easy to make, beginner friendly recipe
- Makes great leftovers
- Dairy-free, Gluten Free and Vegan
- Cozy, warming spices, perfect for Fall and Winter
- Incredible flavor and texture
- Gorgeous presentation
My personal "Saag Story"
I first tried Saag Paneer as a young vegetarian in the early 90s in Berkeley, Ca. I was truly smitten by the dish's texture and mild flavored cheese combined with the lightly spiced curry gravy. I still dream about the Indian buffet that I frequented with my boys and romanticize its glory. Over the years, I have reworked this Tofu Saag recipe and many others to fit my own plant-based tastes. I hope you think I did it justice.
Saag Tofu Ingredients
The ingredient list for this recipe is pretty basic. Admittedly this is Americanized Indian food. While I can try to replicate a dish from India, I lack the cultural history of having these dishes passed down from my elders. I still hope you will try my recipe as it is truly delicious and pays homage to the original.
- Aromatics: Garlic, Ginger and Onion
- Extra Firm Tofu: The star of the dish uses instead of paneer cheese
- Spices: Curry Powder, Garam Masala, Smoked Paprika and crushed red pepper
- Extra Virgin Olive Oil: To sear the tofu and bloom the spices
- Tomato Paste: To bring a little tang and acid to the curry gravy
- Baby Spinach: I love how delicate and super green the spinach is, but you can use any green or combo of greens that you like for this recipe
- Low-Fat Unsweetened Coconut Milk and Unsweetened Almond Milk: Make the curry gravy extra creamy and silky smooth
- Salt and Pepper: To bring out the flavors
- Cilantro: For an extra burst of freshness
Tofu tip: For an extra firm texture, buy the vacuum packed "high protein" extra firm tofu. It has less water content and a much firmer bite.
How to Make Perfect Saag Tofu
When I set out to veganize my old favorite Indian dish Saag Paneer, I wanted to avoid the pitfall that I saw often on the Indian Buffets. The greens were often dry, overcooked, and discolored from sitting on the buffet for hours. We are just lightly cooking our spinach to avoid this atrocity and preserve the vibrant green.
- First, cook the tofu in a hot pan, without stirring constantly. Please follow the recipe card exactly because it is essential for getting the right texture on the tofu and to prevent sticking.
- Next to the same pan, we push the cooking tofu to one side and then add the aromatics. Once those are super fragrant and translucent we add the spices and mix into the tofu and onions/aromatic mix.
- Next we add the coconut milk, almond milk and tomato paste, stir well and bring to a boil stirring often.. This is the "gravy".
- Last add in the baby spinach and half of the cilantro and simmer until wilted and well incorporated.
FAQs
The truth is, you can use any greens you like! But you may need to cook them down a bit longer. Kale, collard greens, mustard greens, even cabbage is very tasty cooked in a curry gravy like this.
Although I love it, I know many hate the flavor of coconut. While it is very mild in this curry dish, and barely perceptible, I understand some people just can't stand it. You can absolutely substitute any plant milk you prefer. I like a higher fat one like cashew to preserve the creamy texture, but you can use any that you have on hand. To up the creamy factor without using coconut milk, use any milk you like and then add a tablespoon or two of plain yogurt at the end for extreme creaminess.
Absolutely, you can use any kind of milk that is appropriate for your own diet. It really won't change the flavor much at all.
I have a high tolerance for spice, and I would consider this a flavorful recipe rather than a spicy one. That being said, if you are very spice sensitive, please leave out the crushed red pepper in the recipe.
But if you love it spicy or even fiery, feel free to add ¼ to ½ teaspoon cayenne to really bring the heat!
Other Delicious Vegan Indian Inspired Curry Recipes
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Vegan Saag Tofu
Equipment
- wok or large skillet
Ingredients
- 3 garlic cloves minced
- 2 tsp ginger minced
- 1 onion chopped small
- 16 ounces Extra Firm Tofu drained and cubed
- 2 tbsp olive oil extra virgin
- 4 cups baby spinach chopped fine
- 2 cups unsweetened low-fat coconut milk
- ½ cup unsweetened almond milk
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1 tsp garam masala
- 1 pinch crushed red pepper
- ¼ tsp smoked paprika
- ½ tsp salt
- 4 tbsp cilantro chopped
- 2-3 grinds black pepper from a pepper mill
Instructions
- Heat a deep non-stick skillet or wok over medium heat with oil until hot and then add the tofu cubes, season with a pinch of salt and do not stir or move at all for 5 minutes. This will help sear the tofu and get some golden color plus it will help avoid sticking.
- Move the tofu to one side and add the garlic, ginger and onions and do not move for 5 minutes again. Then, stir to combine. Next add curry powder, garam masala, crushed red pepper, salt and paprika and cook for an additional 10 minutes, only stirring every 2-3 minutes so that the tofu gets some beautiful golden color and the onions and garlic are fragrant and toasty.
- Add the coconut and almond milk and the tomato paste, stir and bring to a boil. Then add the baby spinach and half of the chopped cilantro. Season with a couple grinds of black pepper.
- Turn down the heat to a simmer for 5 minutes and stir often as the spinach wilts and becomes one with the curry gravy, taste for salt, adjust if needed.
- Serve with rice or naan. Cover any leftovers and refrigerate. Enjoy within 3-4 days for best quality.
Virginia
This recipe turned out amazing! Absolutely love it, healthy delicious, took less than an hour! 10/10
Sara Tercero
Thanks Virginia for the review and feedback
Ramona
We were blown away by how good this was! My husband is a tofu-skeptic, and he requested we have this meal on a regular basis.
Sara Tercero
Wow! That is so nice to hear. I really appreciate the 5 star rating and the personal feedback.
KG
Delish!!
Sara Tercero
Thanks! So happy you liked it!
Anne Marie
Made this tonight. Very tasty. Will definitely make again. Thank you!
Sara Tercero
Hi Anne Marie! Thanks so much for trying the recipe and the awesome feedback is very appreciated!
erin bethea
So creamy & the spices are spot on. My hubby and I absolutely loved this!
Sara Tercero
That is so great! I am happy you liked it. Thanks for the feedback and the star rating!
Katie Emerson
don't I need to drain the tofu first?
Sara Tercero
Yes Katie in the ingredients it says tofu drained and cubed.
Lisa Soehn
Love the dish! It works with rice and papad on a he side,
Sara Tercero
That's wonderful, thanks for the feedback and 5 stars!
Sarah
So very delicious and so very easy!
Sara Tercero
Thanks Sarah! I love this one so much too.
Sarah Robinson
My son and I loved this recipe. You said in an email that you’ve updated it. I can’t tell what changes so I’m hoping it’s still just as easy and delicious as I remember.
Sara Tercero
Hello Sarah, I added a bit more seasoning to the recipe and I rewrote the steps to be a bit clearer. Since it was an older recipe, I didn't have as much experience with writing a recipe properly when I originally published it. Also, I updated the format of the actual post as when I first started, there was no rhyme or reason to my blog posts😂 Don't worry, it will taste almost the same, just a bit stronger curry flavors. Thanks for the 5 stars!