Vegan Tofu Saag Paneer
Tofu Saag Paneer is a vegan take on the iconic Indian Saag Paneer recipe that is easy to prepare, creamy, and packed with flavor. Tofu takes center stage, absorbing the curry flavors beautifully while adding a substantial dose of plant-based protein. This vegan saag paneer is completely dairy free, nutrient packed and budget friendly.
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
- 1 tbsp olive oil extra virgin
- 4 cups baby spinach chopped fine
- 2 cups unsweetened coconut milk
- ½ cup unsweetened almond mild
- 2 tbsp tomato paste
- 1 tbsp curry powder
- ¼ tsp garam masala
- 1 pinch crushed red pepper
- ¼ tsp smoked paprika
- ½ tsp salt
- 4 tbsp cilantro chopped
Instructions
- 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.
Nutrition
Calories: 408kcalCarbohydrates: 16gProtein: 13gFat: 35gSaturated Fat: 26gSodium: 511mgPotassium: 821mgFiber: 5gSugar: 8gVitamin A: 3047IUVitamin C: 17mgCalcium: 143mgIron: 5mg
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