Saag paneer is a beloved Indian dish consisting of finely chopped vegetables and fresh soft cheese (paneer). It’s as delicious as it is satisfying, so it’s no surprise that it’s a staple of eastern Indian cuisine. Paneer is not always easy to obtain, and as a dairy product, is not suitable for everyone. Here’s a recipe that uses tofu in place of paneer – it retains the signature texture and flavor of traditional saag paneer, but with fewer calories and no dairy. It’s perfect for vegans, folks with dairy intolerances, or anyone looking to try a new twist on a familiar favorite.

Ingredients

1 lb. firm tofu, cubed

6 tbsp. olive oil, divided

1 tbsp. nutritional yeast

3/4 tbsp. turmeric

1/2 tsp. sea salt

1 medium yellow onion, chopped

1 tbsp. minced garlic

1 tbsp. minced ginger

1 large serrano pepper, stemmed

1 14-oz. can diced tomatoes

2 tsp. brown mustard seeds

2 tsp. garam masala

10 oz. frozen spinach, thawed

2 cups unsweetened cashew milk

1 tbsp. tamari

 

Directions

1. Preheat your oven to 350 F. Combine 3 tablespoons of olive oil with lemon juice, turmeric nutritional yeast, and salt. Toss with the cubed tofu and place on a lined baking sheet (make sure there is about 3/4 inch of space between each cube.) Bake for 25 minutes, until the cubes begin to turn golden brown. Flip the cubes over halfway through.
2. As your tofu is baking, heat the remainder of the olive oil in a large skillet over medium heat. Saute onion until translucent. Add the garlic, ginger, and serrano pepper, then cook for a few minutes.
3. Add the tomatoes, mustard seeds, and the garam masala. Bring the mixture to a gentle simmer and cook for an additional five minutes.
4. Squeeze excess water from your spinach and add to the skillet mixture, along with the cashew milk, tamari, and tofu.
5. Heat until spinach is hot, then serve.

 

Tofu saag paneer is a great way to add some variety into your recipe book. Try it out and let us know what you think!