Tofu (Vegan) Saag Paneer

Tofu Saag Paneer

Tofu takes the place of paneer cheese in this lighter, healthy version of saag paneer, a classic Indian dish made with fresh spinach sautéed with plenty of aromatic spices! -serves 4

Ingredients:

  • 16 oz frozen organic chopped spinach

  • 2 tbsp ghee, divided

  • 8 oz organic firm tofu, cut into 1-inch cubes and drained

  • 2 tbsp nutritional yeast

  • 2 tbsp coconut aminos

  • 3 cloves garlic, minced

  • 1 medium white onion, finely chopped

  • 1 1⁄2-inch piece fresh ginger, peeled and minced

  • 1 tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp ground turmeric

  • 1 tsp garam masala

  • 1⁄4 tsp ground cayenne pepper*

  • 1⁄2 cup plain yogurt

Directions:

  1. Defrost spinach and squeeze excess liquid using a clean kitchen towel. Puree in a blender or food processor until smooth and set aside.

  2. Meanwhile, heat 1 tbsp of the ghee in a large nonstick or cast iron skillet set over medium heat. Pat tofu cubes with a clean towel to drain any excess liquid. Add tofu to pan and cook until slightly browned on both sides. Remove from pan and set aside.

  3. Heat remaining tablespoon of ghee in skillet. Add garlic, onion, ginger, coriander, cumin, turmeric, garam masala, and cayenne pepper, if using, and sauté until mixture is evenly light golden in color.

  4. Add puréed spinach, coconut aminos, and nutritional yeast and stir well. Add 1⁄3 cup of water and salt and pepper to taste. Cook 5-7 minutes on medium heat stirring occasionally.

  5. Lastly, stir in yogurt and add cubed tofu. Warm for a few more  minutes and serve immediately over rice or with a side of warm Naan!

*If you don’t want any spiciness in the dish, omit the cayenne pepper.

 

Peggy Van Cleef