Vegan Saag Paneer

Indulge in the creamy, flavor-packed delight of Vegan Saag Paneer, a plant-based twist on the classic Indian dish. This hearty recipe swaps traditional paneer for golden, pan-fried tofu, perfectly complementing the vibrant, velvety sauce of blended baby spinach and optional mustard greens. Aromatic spices like cumin, garam masala, and turmeric infuse every bite, while rich coconut milk adds a luscious, dairy-free creaminess. A squeeze of fresh lemon juice brightens the dish, making it irresistibly fresh and satisfying. Ready in just 45 minutes and perfect for pairing with basmati rice or naan, this vegan Indian curry recipe is a soul-warming, healthy, and protein-rich meal option that’s sure to become a staple in your kitchen.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 g firm tofu
• 300 g baby spinach
• 100 g mustard greens (optional)
• 1 medium onion
• 4 large garlic cloves
• 1 inch piece fresh ginger
• 1 small green chili
• 200 ml coconut milk
• 1 tablespoon lemon juice
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon ground black pepper
• 1 teaspoon salt
• 2 tablespoons coconut oil
• 2 tablespoons fresh cilantro

Directions

Step 1

1. Begin by pressing the tofu to remove excess water. Wrap the tofu block in a clean kitchen towel and place something heavy on top, like a skillet, for at least 15 minutes.

Step 2

2. While the tofu presses, wash the spinach and mustard greens (if using) thoroughly, and then blanch them in boiling water for 2-3 minutes until wilted. Immediately transfer them to a bowl of ice water to preserve their green color. Drain well.

Step 3

3. In a blender or food processor, blend the blanched greens until smooth. Set aside.

Step 4

4. Dice the onion, mince the garlic and ginger, and chop the green chili finely.

Step 5

5. Cut the pressed tofu into 1-inch cubes.

Step 6

6. Heat 1 tablespoon of coconut oil in a large pan over medium heat. Add the tofu cubes and fry until golden brown on each side, roughly 5-7 minutes. Remove tofu from the pan and set aside.

Step 7

7. In the same pan, add the remaining 1 tablespoon of coconut oil and the cumin seeds. Let them sizzle for a few seconds, then add the diced onion. Sauté the onion until golden brown, about 5 minutes.

Step 8

8. Add the minced garlic, ginger, and green chili to the pan and sauté for another minute.

Step 9

9. Stir in the coriander powder, garam masala, turmeric powder, black pepper, and salt. Cook for an additional minute to toast the spices.

Step 10

10. Pour in the coconut milk and bring the mixture to a gentle simmer.

Step 11

11. Add the pureed greens to the pan. Stir well and cook for 5 minutes until the flavors meld together.

Step 12

12. Gently fold in the tofu cubes and lemon juice, ensuring the tofu is well coated in the sauce. Simmer for another 2-3 minutes.

Step 13

13. Adjust seasoning if needed. Garnish with freshly chopped cilantro before serving.

Step 14

14. Serve warm, ideally with basmati rice or warm naan.

Nutrition Facts

Serving size	(1263.8g)

Amount per serving	% Daily Value*
Calories	909.8

Total Fat 49.6g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2739.4mg	0%
Total Carbohydrate 76.1g	0%
Dietary Fiber 22.0g	0%
Total Sugars 27.9g
Protein 58.1g	0%

Vitamin D 0IU	0%
Calcium 1178.4mg	0%
Iron 23.6mg	0%
Potassium 1859.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 23.6%

Carbs: 31.0%