vegan saag paneer

This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes!

Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce

tofu

salt

cumin powder

tsp garam masala

garlic powder

cayenne (to taste)

Spinach (washed, chopped if large)

water

almond milk or coconut milk

garlic

ginger

Serano chili pepper (or

tomato

sugar

garam masala

cashew cream, pepper flakes

In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes. Add all the spices under Spiced Tofu and mix to coat. (Add 2 tsp nutritional yeast for cheesy flavor if you like) Continue to cook for 8-10 minutes, partially covered on low-medium heat. See video.Alternatively: Toss the tofu in oil and the spices, spread on parchment lined baking sheet and bake at 400 F for 20 mins for a more paneer-ish texture.

Meanwhile, wash the spinach and add it and all the other ingredients under Spinach curry except garam masala to the blender. Blend into a smooth puree. Add the puree to the sizzling tofu. Mix well. Add garam masala to taste. Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired sauce consistency is achieved. Taste and adjust salt and spice.

Drizzle some cashew cream and Serve hot with Naan, Roti or other flat breads, or with quinoa or rice. Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.

https://www.youtube.com/watch?v=cDppkEBTRcE

1 POT Palak Tofu - Tofu in Spinach Curry Sauce.
FULL RECIPE: http://www.veganricha.com/2013/10/palak-tofu-tofu-in-spinach-curry-vegan.html

This Vegan Palak Tofu Paneer is super Easy. dairy-free, gluten-free. Vegan Saag "Paneer". Can be made soy-free w/ chickpea tofu, veggies or cooked chickpeas. 20 minute active time and ready in another 10. Serve over cooked grains of choice or with flatbread. Vegan Gluten-free Indian Recipe. 

This Recipe is also in my first book. The Spinach Sauce used in many other ways is in my second book. 
http://www.veganricha.com/mybooks


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Palak Tofu - 1 Pot Tofu in Spinach Curry Sauce - 30 Mins ! Vegan Richa Recipes

Restaurant-style vegan saag paneer recipe with both Instant Pot and stovetop instructions. Give this rich plant-based comfort food a try!

Saag Paneer - Vegan Indian Spiced Creamy Spinach

tofu,

cumin seeds

onion, diced

roma tomatoes, diced

garlic,

fresh ginger, minced

turmeric

cayenne pepper

almond milk

frozen chopped spinach, mostly thawed

cashew cream (substitutions

salt and pepper,

Preheat oven to 400F. Bake cubed tofu on...

Preheat oven to 400F. Bake cubed tofu on a baking sheet lined with parchment paper or a silicone baking mat for 20 minutes, until it is just browning on the outside. (For air fryer: 400F for 9 minutes. Otherwise, pan fry in a non-stick skillet until lightly browned.)

In a stockpot or pan over medium heat,...

In a stockpot or pan over medium heat, dry roast cumin seeds over medium heat for 1-2 minutes, until fragrant.

Add onions and cook until translucent, about 5...

Add onions and cook until translucent, about 5 minutes.

Add tomatoes, garlic, ginger, garam masala, turmeric and...

Add tomatoes, garlic, ginger, garam masala, turmeric and cayenne and cook for 5 minutes.

Add almond milk and stir to deglaze pan.

Stir in spinach, cashew cream, salt and pepper...

Stir in spinach, cashew cream, salt and pepper and simmer over medium-low heat for 10 minutes.

Optional step: At this point, you can puree...

Optional step: At this point, you can puree some or all of your saag with an immersion blender to achieve the consistency you want.

Stir in tofu, then remove from heat and...

Stir in tofu, then remove from heat and enjoy!

Serve over basmati rice.

Turn on "Saute" function on Instant Pot. Add...

Turn on "Saute" function on Instant Pot. Add cumin seeds and dry roast 1-2 minutes, until fragrant.

Add onions and cook for 3 minutes, stirring...

Add onions and cook for 3 minutes, stirring regularly.

Add tomatoes, garlic, ginger, garam masala, turmeric and cayenne and cook for 3 minutes.

Add almond milk and stir to deglaze pan....

Add almond milk and stir to deglaze pan. Stir in spinach, cashew cream, salt and pepper.

Turn off saute function by pressing "Cancel". Lock...

Turn off saute function by pressing "Cancel". Lock lid in place, with vent closed (set to "Sealing). Cook on Manual Pressure for 5 minutes.

Quick release pressure by carefully turning vent with...

Quick release pressure by carefully turning vent with a wooden spoon to "Venting".

Stir in tofu. Serve over basmati rice.

This Vegan Palak Paneer recipe swaps tofu for cheese and turns Palak Paneer into a delicious, vegan version of a well loved Indian dish!

Vegan Palak Paneer Recipe

yeast

lemon

vegetable oil

cumin

baby spinach leaves

garlic (peeled)

ginger root, roughly chopped

chili

tomato (quartered)

coconut milk

Bring a small pot of water to a boil. Place the sliced tofu in a strainer set over a large bowl. Pour the boiling water over the top of the tofu. Discard the water, transfer the tofu to a plastic freezer bag and add the nutritional yeast, lemon juice and salt. Toss the tofu around to coat in the yeast mixture, then press out as much air as possible and seal the bag. Refrigerate up to 3 days, or overnight at minimum.

When ready to prepare, place the spinach, water, garlic, ginger, green chili, tomato, salt, and sugar in the bowl of a large blender. Process until pureed. Set aside.

Drain the marinated tofu. Heat the tablespoon of vegetable oil in a medium skillet over medium heat. Add the cumin, cayenne, and drained tofu. Toss well and saute for 4 to 5 minutes, until lightly browned.

Pour the spinach mixture into the pan; stir well, cover the pan, and turn the heat down to low. Cook for 10 minutes, or until the garlic has lost its raw bite. Taste and add salt as needed.

Transfer to a serving dish. Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.

Do you want to sneak more greens into your meals? Make this easy, delicious saag tofu with simple ingredients in no time. This gluten-free and vegan saag paneer will surely please your taste buds.

Vegan Saag Paneer with Tofu (Indian Spinach Tofu Curry)

spinach (chopped, around half pound)

firm tofu

onion (chopped)

tbsp maize flour (optional, instead use cashew powder)

tsp garlic (chopped

green chili

tbsp oil

tsp garam masala powder

coriander powder

turmeric powder

Salt

Heat a pan and add oil to it.

Once it is hot, add finely chopped onions and chopped ginger to it. Cook the onions on medium heat for 3 to 4 minutes.

Now add roughly chopped spinach and green chili (if using) and let it wilt.

Switch off the stove once the leaves are wilted fully. Keep this spinach mixture aside and allow it to cool down.

Meanwhile, heat another pan and fry the tofu slices on both sides. You can do this in an oven also. Bake them till they become crisp as per your liking.

Turn them and let them cook on another side as well. I have just sprinkled some salt on both sides. 

Once you fry both sides, cut them into squares.

Take the cooled spinach mixture into a blender jar and add maize flour.

Blend this spinach mixture into a smooth paste using water and add it back into the pan.

Cook this spinach mixture for 5 minutes on a low flame.

Add spice powders - cumin powder, coriander powder, garam masala powder, turmeric powder, and salt to this spinach mixture and mix it well.

Simmer it for three or four minutes and switch off the flame. To this saag mixture, add the fried tofu, and the vegan saag paneer is ready to serve!

Garnish the curry with a dash of lemon juice and serve it over a bowl of basmati rice or with naan bread.

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