Saag Tofu Paneer

Much more than green goop, this is a creamy spinach sensation!

Saag Tofu Paneer is a flavorful and nutritious dish featuring marinated tofu cubes in a rich spinach-based curry. Bursting with aromatic spices like garam masala, coriander, and cumin, this plant-based version of the classic Indian dish offers a delicious alternative to traditional paneer recipes. Tofu adds a protein-packed element, while the vibrant spinach contributes essential vitamins and minerals.

The health benefits of Saag Tofu Paneer include the nutritional advantages of tofu, a great source of plant-based protein, combined with the nutrient-rich spinach, which is high in iron, vitamins A and C, and fiber. The carefully selected spices not only enhance the dish's flavor but also provide potential anti-inflammatory and antioxidant properties. This hearty and satisfying meal showcases the fusion of taste and health, making it a delightful addition to a plant-based and nutrient-dense culinary repertoire.

Ingredients:

-For the Tofu

• 16 oz EXTRA FIRM Tofu

• 1/4 tsp turmeric

• 1/2 tsp curry powder

• 1/8 - 1/4 tsp cayenne pepper

• 1/2 tsp salt

• 1 tsp avocado oil

-Everything else

• 1/2 yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 Tbsp ginger, minced

• 1 large serrano or jalapeno chili pepper, finely chopped (remove seeds for less spice)

• 1 tsp garam masala

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1/2 tsp black pepper

• salt to taste

• 1 1/2 lb. fresh spinach, finely chopped (you may use a mixture of different dark green leafy greens, as well as frozen spinach)

• 1/2 cup vegetable broth

• 1/2 cup plain plant-based yogurt

• 1/2 cup cashews, 3/4 cup water, 1/2 tbsp lemon juice (blend in a high-powered blender until smooth)

• 2 cups cooked organic basmati rice or naan.

Directions:

1. Slice tofu in half (widthwise), then place tofu between two towels and place a heavy skillet over it for at least 10 minutes to press out the liquid. The more liquid you can get out, the better.

2. Meanwhile, combine seasonings for tofu. In a medium bowl, whisk together turmeric, cayenne, salt, and olive oil.

3. After pressing the tofu, cut it into 1/2 in. cubes. Gently drop tofu into the mixture of seasonings and carefully toss.

4. Either cook the tofu in an air fryer until toasty (about 15 minutes) or add 1 tbsp of olive oil to a large pot, and heat over medium-high heat. When hot, add the tofu. Allow cooking until browned on each side. Remove from the pan and set aside.

5. Add the onions, ginger, garlic, and chile to the pot. Sauté over medium heat until evenly browned (15 minutes). While cooking, add a little water to prevent it from drying out and burning.

6. Add the masala, coriander, cumin, and pepper. Add a little more water if necessary. Stir in the seasonings, and continue to stir and cook for about 4 more minutes.

7. Stir in the chopped spinach and 1/2 cup of broth. Cook for about 5 more minutes.

8. Transfer the spinach mixture into a blender and gently pulse to chop everything up or use an immersion blender. Be careful not to blend to a puree unless that’s how you want it.

9. Return the mixture to the pot. Stir in the yogurt. Once the yogurt is mixed in, gently fold in the cooked tofu. Adjust seasonings to taste. Turn the heat back on low, cover, and cook for another 5 minutes. Add love & enjoy served with basmati rice or naan bread!