Saag Paneer with Tofu
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Serving Size: 8 ounces
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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 hour 20 minutes 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 StoveReheating/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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