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–+ servings
overhead view of a flatly of saag tofu in a bowl with rice and cilantro, with a pan of saag tofu in the corner and small bowls of spices, plus ginger and garlic

Vegan Saag Tofu

Tofu Saag is my take on the iconic Indian Saag Paneer recipe that uses cubed tofu instead of cheese for a vegan version that is packed full of plant-based protein and iron. It's easy to make, filling and tasty.
5 from 6 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course dinner, Main Course, Side Dish
Cuisine fusion, Indian, vegan
Servings 4
Calories 253 kcal

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.

Nutrition

Calories: 253kcalCarbohydrates: 14gProtein: 11gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 577mgPotassium: 528mgFiber: 3gSugar: 4gVitamin A: 3061IUVitamin C: 13mgCalcium: 131mgIron: 3mg
Keyword comfortfood, curry, Easy, glutenfree, light, spicy, spinach, tofu
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