Name: Saag Tofu "Paneer"
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 14-oz block extra firm tofu, pressed and cut into 3/4” cubes; 3 Tbsp. + 1 tsp. extra virgin olive oil (divided); 2 tsp. rice vinegar (divided); 1 tsp. nutritional yeast; 3/4 tsp. ground turmeric; 1-1/2 tsp. salt (divided, plus more to taste); 1/2 cup raw cashews (soaked overnight and drained); 3/4 cup water; 20 oz. frozen chopped spinach (defrosted); 1 medium yellow onion (finely chopped); 5 cloves garlic (minced); 2 Tbsp. minced ginger (about 1-1/2” piece); 2 tsp. ground coriander; 1 tsp. ground cumin; 1/4 tsp. garam masala; 1/4 tsp. crushed red pepper flakes; 1/4 tsp. ground black pepper (plus more to taste)

Saag paneer is an Indian dish that classically includes creamy leafy greens with cubed paneer, an Indian cottage cheese made from cow or buffalo milk. If you’re looking for vegan swaps, this vegan saag “paneer” is for you. It includes the creaminess and cubed curds – but the plant-based varieties! Trade paneer with extra firm tofu cubes, and ghee and cream with a homemade cashew milk. The aromatic flavors stay familiar and your belly is sure to be filled.

A White Ceramic Bowl With a Red Rim Shows Vegan Saag Paneer Using Tofu Instead of Cheese.

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Saag Tofu "Paneer"

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 327 kcal

Author Lauren Kretzer

Ingredients

1 14-oz block extra firm tofu, pressed and cut into 3/4” cubes
3 Tbsp. + 1 tsp. extra virgin olive oil divided
2 tsp. rice vinegar divided
1 tsp. nutritional yeast
3/4 tsp. ground turmeric
1-1/2 tsp. salt divided, plus more to taste
1/2 cup raw cashews soaked overnight and drained
3/4 cup water
20 oz. frozen chopped spinach defrosted
1 medium yellow onion finely chopped
5 cloves garlic minced
2 Tbsp. minced ginger about 1-1/2” piece
2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. garam masala
1/4 tsp. crushed red pepper flakes
1/4 tsp. ground black pepper plus more to taste

Instructions

In large bowl, add tofu, 1 tsp. olive oil, 1 tsp. rice vinegar, nutritional yeast, turmeric and 1/4 tsp. salt. Gently toss until tofu is evenly coated in turmeric mixture. Marinate approximately 15 minutes.
In high-speed blender, blend cashews and water on high for 1-2 minutes or until smooth with the consistency of heavy cream. Set aside.
Place defrosted spinach in clean kitchen towel and wring out excess liquid. Place spinach in food processor and puree until mostly smooth, about 1 minute. Set aside.
In large nonstick pan, heat 1 Tbsp. olive oil over medium-high heat. Add tofu and let cook, stirring often, for approximately 5 minutes or until tofu is starting to brown on the edges. Remove from pan and set aside.
In large nonstick pan, add remaining 2 Tbsp. olive oil over medium heat. Add onion, garlic and ginger, stirring frequently for 10 minutes or until evenly lightly browned.
Add coriander, cumin, garam masala, red pepper flakes, black pepper and 1/2 tsp. salt. Saute 3 minutes, stirring often, until spices are very fragrant.
Add tofu, spinach, cashew cream, 3/4 tsp. salt and 1 tsp. rice vinegar. Let simmer 1-2 minutes or until completely warmed through. Season to taste with additional salt and pepper, if needed. Serve immediately.