55min 2 ppl
Saag Tofu
50 minutes
2 people
Medium
50 min · 10 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 18g
Carbs 12g
Fats 20g
About this dish
Crispy fried tofu in a lightly spiced, silky spinach sauce — this vegan take on saag paneer holds its own with ease, the golden tofu providing a satisfying contrast to the smooth, iron-rich greens.
Allergy Info
Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh Spinach400 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced1.5
- Fresh Gingerfinely grated7.5 g
- Green Chillifinely sliced0.5
Meat & Poultry
- Extra-Firm Tofupressed and cubed200 g
Tins & Jars
- Coconut Creamoptional1 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Ground Cumin0.25 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large non-stick frying pan
- Large heavy pan
- Blender
- Tofu press or weighted plate
- Cutting board
- Chef's knife
- Grater
- Wooden spoon
Method
1
Press the tofu for 20 minutes, then cut into 2cm cubes. Finely dice the onion, mince the garlic, grate the ginger, and finely slice the green chilli.
Approx. 20 minutes
2
Blanch the fresh spinach for 2 minutes, drain, cool, and squeeze dry. Blend to a smooth purée and set aside.
Approx. 5 minutes
3
Heat 1 tbsp vegetable oil in a large non-stick frying pan over high heat. Fry the tofu cubes for 6–8 minutes until golden and crispy on most sides. Transfer to a plate.
Approx. 8 minutes
4
Heat the remaining 0.5 tbsp oil in a large heavy pan over medium heat. Add the cumin seeds and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
5
Add the diced onion and cook for 10 minutes, stirring occasionally, until golden.
Approx. 10 minutes
6
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring frequently.
Approx. 2 minutes
7
Add the ground coriander, ground cumin, and turmeric. Cook for 1 minute, stirring constantly to toast the spices.
Approx. 1 minutes
8
Stir in the spinach purée. Cook for 4 minutes, stirring, until the sauce thickens slightly and deepens in colour.
Approx. 4 minutes
9
Add the crispy tofu and stir gently to coat. Stir in the garam masala and season with salt to taste.
Approx. 2 minutes
10
Finish with a swirl of coconut cream if using. Serve immediately with rice or naan.
Approx. 1 minutes
