[Creative Commons photo by Keith Lewis]
Saag Paneer is traditionally made with a mild, home made cheese. Tofu is the perfect stand in! This dish is total comfort food. The dish pictured above has red peppers in it, though my recipe doesn’t. If you want to include them, just chop half a red pepper and fry it with the onions, garlic, and ginger!
- 2 pounds fresh baby spinach, washed and destemmed
- 1/4c +1 T margarine
- 1 block extra firm tofu, cubed
- 2 yellow onions, diced
- 3 garlic cloves, minced
- 1t ginger, minced
- 1t curry powder
- 1t garam masala
- 1/2c almond milk + 1 T lemon juice
- 1/4c plain soy or coconut yogurt
Sautee the spinach in 1T of the margarine for a minute or two, until it wilts. Set it aside in a colander to drain.
Heat the rest of the margarine in a saucepan on medium-high. Add your tofu, and fry until it’s light brown on all sides. Once it looks all brown and awesome, set it aside.
In the same pan, sauté the onions, garlic, and ginger until they’re soft. Sprinkle the mixture with the curry powder and and garam masala. Stir these together for just another minute or so, then fold in the spinach.
Turn off the stove and stir the almond milk/lemon juice mixture and the yogurt. Once things thicken up some, fold in the tofu.
This is great over rice or with delicious flatbread!
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!