Vegan Saag Paneer with Tofu
A gorgeously green spinach or 'saag' curry with cubes of marinated tofu. The perfect flavourful midweek meal served up with some fluffy naan bread.
Ingredients
- 280 g Tofu
- 250 g Spinach
- 1 tsp Turmeric
- 1 tbsp Cornflour
- 1/2 Onion diced
- 1 Red chilli deseeded
- 50 ml Cream
- 4 Salad or cherry tomatoes
- 1 tbsp Garlic ginger paste
- 1 tsp Garam masala
- 1 tsp Fenugreek
- 1 tsp Curry powder
- 1 tsp Salt
Instructions
- Cut the tofu into even sized cubes and add to a bowl with the cornflour, 1tsp turmeric and ½ a tsp of salt. Toss to combine.
- Fry the tofu pieces in a little oil until golden on all sides. Set these aside for later.
- Add some oil into the pan and add the onion and cook until softened.
- Next dice the chilli and tomatoes and add them to the onions and stir them together.
- Add the garlic ginger paste and the spice mix and stir to coat everything.
- Add in all of the spinach and put a lid on the pan. Switch to a low heat and wilt the spinach stirring a few times in between.
- Now blend up the sauce in a high speed blender or leave unblended if you prefer a chunkier sauce. Return the blended sauce to the pan and add in the tofu and lastly the cream.
- Simmer for 5 minutes to reheat the tofu.
- Serve up and drizzle some more cream on the top.
- I enjoy mine with a fluffy naan bread and always make sure I have leftovers for lunch the next day!
Notes
Marinating the tofu - Paneer is saltier than tofu so if you want that extra touch- brine your tofu in salt water for an hour or upto 24 hours. You can also coat the tofu in spices and leave to marinate. These tips will all elevate the flavours in your curry if you’re in a fancy mood however these steps can be skipped to allow for a quick meal if you’re in a hurry!
Cooking the tofu - I like the tofu to have a firm texture in this curry so that the cubes are more ‘paneer’ like so I coated the tofu inn cornflour before frying. However if you prefer a softer tofu feel free to skip the cornflour step. Equally if you prefer not to fry then feel free to bake or air fry but the tofu will be a little drier- nothing the gorgeous green curry sauce cant fix though!
Sauce texture - I personally like to blend the sauce to make it smooth however bigger pieces of spinach unblended can also work if you don’t have a blender.