Hey there, fellow food adventurers!
Winter's chill has got me craving all things warm, comforting, and of course, healthy! Today, I'm beyond excited to share my take on a beloved classic: Saag Paneer. But wait, there's a twist! We're going fully vegan with a hearty, flavorful Saag Tofu.
Now, I'll be honest, spinach and I had a bit of a 'forced' relationship as a kid (thanks, mom!). But this creamy, dreamy, spiced spinach dish? It's a total game-changer! It's like creamed spinach grew up, went on a global adventure, and came back with a whole new level of deliciousness. Think of it as a hug in a bowl - but for your insides!
The key to traditional Saag Paneer is, well, paneer – a firm dairy cheese. But for my plant-loving peeps, we're swapping it out for tofu. Don't let the tofu naysayers get to you though! We're not just throwing in plain blocks; we're marinating that tofu into flavor town with a blend of spices, aromatics, and a touch of magic. It's a texture and taste that makes you think, 'Who needs cheese anyway?'
What's even better? This dish is not only incredibly tasty, but it's also a breeze to make. The marinade comes together in minutes, and the spinach sauce doesn't need hours on the stove. We're talking 10-15 minutes of simmering to keep all that spinach goodness in. Plus, it tastes even better the next day if you're the planning type.
Let's talk ingredients!
Tofu: Our star substitute for paneer, we’re using firm tofu, pressed to get rid of excess water. The marinade is your secret weapon for infusing the tofu with incredible flavor. Marinate for at least a few hours, or even overnight, for the best result.
Lemon Juice: A splash of lemon juice is our trick for adding that slightly tangy, cheese-like note to the tofu. It also helps with iron absorption from the spinach. Smart and tasty!
Nutritional Yeast: Also known as 'nooch,' this is what adds a hint of cheesiness to the dish. Don’t worry, it’s super common for vegan cooking and it’s inactive yeast so it won’t ferment or make your dish bubbly.
Spices: Cumin seeds, turmeric, and garam masala are our heroes, each adding layers of warmth and depth. From the tofu marinade to the sauce, they bring that authentic Indian flavor profile we love.
Aromatics: Garlic and ginger are a must for building flavor bases, not just in Indian food, but for pretty much any savoury meal. They work their magic in the sauce and a little bit in the marinade too.
Spinach: The star of the sauce! Fresh spinach gives a vibrant flavor and color, but you can also use frozen spinach in a pinch. Pulse it in a food processor or blender for a texture you love – smooth or slightly chunky; it's your call.
Vegan Cream: For that luxurious, velvety texture, a touch of vegan single cream, cashew cream, or coconut milk will do the trick.
Recipe Time!
'Paneer' Tofu:
- Cut pressed tofu into bite-sized pieces.
- In a dish, combine lemon juice, nutritional yeast, salt, turmeric, mustard seeds, cumin seeds, garam masala, and garlic powder. Add some water and mix.
- Marinate tofu in the mix, making sure to coat evenly, and then pop it in the fridge. Overnight is ideal, or a minimum of 2 hours.
- To bake: preheat oven to 200°C (390°F), arrange the tofu on a lined baking sheet, bake for about 30 minutes, flipping them halfway. For a bit more colour and crispness add a dash of oil after the first 15 minutes.
- To fry: Coat the marinated tofu in potato starch, then pan-fry in oil until golden and crisp on all sides.
Spinach Sauce:
- In a warm pan, add a splash of water and then spinach and toss it until wilted, then lift out and add to a food processor.
- Pulse until you reach your preferred texture.
- Heat oil in the same pan, add cumin seeds, a pinch of chilli flakes (optional), then add onions and sautee.
- Add garlic and ginger and sautee until fragrant.
- Add the ground spices and toast them gently for about 60 seconds.
- Add minced spinach, vegan cream, salt, and lemon juice. Simmer for 15 minutes, adjust seasonings.
Serve it up!
Serve the creamy spinach sauce over rice, top it with the baked or fried tofu and garnish with some fresh coriander and a squeeze of lemon.
Tips for the Best Saag Tofu:
- Marinate the tofu for as long as possible – it’s so worth the wait.
- Don’t be afraid to adjust the spices to your liking. More heat? More garam masala? Go for it!
- Feel free to experiment with different leafy greens. Kale or mustard leaves would be great.
If you give this recipe a go, share your pictures using #veganfood and @chefveggievita – I'd love to see your creations!
Happy cooking and eating, friends!
Chef Veggie Vita