Saag Paneer with Tofu

$0.00 Cooking Fee
Serving Size: 8 ounces
Recipe adapted from:
Kaiser Permanente
Tofu takes the place of paneer in this lighter version of saag paneer, a classic Indian dish made with fresh spinach sautéed in plenty of ginger, cumin, garam masala, chiles, coriander and turmeric.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

Make tofu paneer:

  • Mix together the lemon juice, water, salt, and nutritional yeast in a glass bowl.
  • Chop tofu into 1⁄2 inch cubes and add to lemon juice mixture and stir well. Set aside and let marinate at least 1 hour.
  • Preheat oven to 400. Pour the tofu mixture on a baking sheet and spread out so none of them are touching each other. Bake tofu for 20-25 minutes, stirring halfway through, until browned and crispy on edges.

Make the cashew cream:

  • Soak the cashews in the 1⁄2 cup boiling water for at least 5-10 minutes (longer if possible).
  • Place the cashews and water in a food processor or blender and blend until pureed totally smooth.

Make Saag:

  • Bring 1 1⁄2 cups of water to boil in a large pan. Add spinach and place lid on top. Cook spinach for 2-3 minutes and then stir and cook another 1-2 minutes until spinach is wilted and cooked.
  • Transfer to a food processor with the water and puree until smooth.
  • Chop the onion and poblano pepper and set aside.
  • Heat a large pan until hot. Once hot, add oil, chopped onion and chopped peppers. Saute for 6-8 minutes until the onion is brown and tender.
  • Add the ginger and garlic and stir well. Cook another 1-2 minutes until browned and fragrant.
  • Add the garam masala, cumin, coriander, and pepper flakes and cook for 1 minute or until fragrant.
  • Add the tomatoes, salt, and lime juice to the pan and stir well. Add the cashew cream and pureed spinach and stir well. Cook for another 5 minutes or until mixture is thick.
  • Add tofu paneer on top of saag mixture to serve (or mix in).

Cook Times

Active Prep30
Hands-On Cook25
Hands-Off Cook25
Passive0
Total Time1 hour 20 minutes
Recipe Serving Size10

Ingredients

Ingredients

Tofu “Paneer”:

  • 35 ounce extra firm tofu
  • 5 tablespoon lemon juice
  • 7 1/2 tablespoon water
  • 7 1/2 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt

Saag:

  • 40 ounce baby spinach
  • 3 3/4 cup water
  • 2 1/2 teaspoon avocado oil
  • 2 poblano pepper diced and seeds removed
  • 2 large yellow onion chopped
  • 2 1/2 tablespoon fresh ginger grated
  • 7 clove garlic minced or pressed
  • 37 ounce canned diced tomatoes
  • 1/2 teaspoon sea salt
  • 2 1/2 teaspoon garam masala
  • 2 1/2 teaspoon cumin
  • 5 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper
  • 2 1/2 tablespoon lemon juice

Cashew cream:

  • 1/2 cup raw cashews
  • 1/2 cup boiling water

Cooking Tools Required

12-inch nonstick skillet, 5-quart saucepot, Baking Pan, Cutting board, Food Processor, Measuring cups and spoons, Mixing bowls, Non stick saute pan, Oven, Sharp Knives, Top Stove
Reheating/Serving Instructions
Heat in the microwave on medium high heat until heated through or in a pot on the stove top over medium heat.

Nutrition

Calories: 193kcal | Carbohydrates: 21g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 546mg | Potassium: 1262mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10881IU | Vitamin C: 68mg | Calcium: 206mg | Iron: 7mg

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