Vegan Tofu Saag Paneer

The best vegan saag paneer recipe

This dairy free Vegan Tofu Saag Paneer recipe is inspired by the classic Indian Saag Paneer which is a silky spinach and cheese curry. Instead of dairy, I use coconut milk which is one of the smoothest and most decadent of the plant milks. In place of the paneer, I use firm tofu, which has a mild flavor similar to the homemade Indian cheese.

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 Saag Paneer

This Vegan Tofu Saag Paneer recipe is easy to execute and will not disappoint. The delicate flavor of the baby spinach shines because of mild spicing. This allows the flavor components to compliment each other. Serve this brilliantly green hued vegan version with some rice or flatbread for a hearty meal.

• garlic cloves 
• ginger 
• onion 
• Extra Firm Tofu
• olive oil extra virgin
• baby spinach 
• unsweetened coconut milk
• unsweetened almond mild
• tomato paste
• curry powder
• garam masala
• crushed red pepper
• smoked paprika
• salt
• cilantro 

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 lightly cooked, preserving the vibrant green that makes the dish so appetizing.

• 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
• Move tofu to the side and add the garlic, ginger and onions and 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.
• Add the coconut and almond milk, tomato paste, curry powder, garam masala, crushed red pepper and paprika and bring to a boil then 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, adjust if needed.

Other Delicious Indian inspired Vegan Curry Recipes

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