Whole30 Saag Paneer

Indulge in a vibrant and nourishing twist on a classic Indian favorite with this Whole30 Saag Paneer! Packed with tender, golden-brown tofu as a satisfying plant-based replacement for paneer, this dairy-free recipe brims with earthy spinach, creamy coconut, and aromatic spices like garam masala, cumin, and turmeric. Each bite delivers a perfect harmony of rich flavors and wholesome ingredients, all simmered to perfection. With a prep time of just 15 minutes and a hearty serving size for four, this clean-eating saag paneer is an ideal choice for a cozy weeknight dinner or meal prep. Serve it solo or pair it with other Whole30-compliant sides for a delicious and healthy Indian-inspired feast!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces Firm tofu
• 16 ounces Fresh spinach
• 1 cup Coconut cream
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tablespoons Coconut oil
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Lemon juice

Directions

Step 1

Drain the tofu and wrap it in a clean kitchen towel or paper towels to remove excess moisture. Press gently and set aside.

Step 2

Chop the spinach roughly and set aside. Finely chop the onion, mince the garlic, and grate the ginger.

Step 3

Cut the drained tofu into bite-sized cubes.

Step 4

In a large skillet, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 8-10 minutes. Remove the tofu from the skillet and set aside.

Step 5

Add the remaining tablespoon of coconut oil to the same skillet. Add the chopped onions and sauté until soft and translucent, about 5 minutes.

Step 6

Stir in the minced garlic, grated ginger, garam masala, ground cumin, ground turmeric, salt, and black pepper. Cook for another 2 minutes until fragrant.

Step 7

Add the chopped spinach to the skillet. Stir and cook until the spinach is wilted, about 5 minutes.

Step 8

Reduce the heat to low and stir in the coconut cream. Let it simmer for another 5 minutes for the flavors to meld together.

Step 9

Add the sautéed tofu back to the skillet and gently combine with the spinach mixture. Allow it to warm through, about 2 minutes.

Step 10

Remove from heat and stir in the lemon juice. Adjust seasoning if necessary.

Step 11

Serve hot as a main dish or alongside other Whole30 compliant dishes.

Nutrition Facts

Serving size	(1293.5g)

Amount per serving	% Daily Value*
Calories	1642.0

Total Fat 86.9g	0%
Saturated Fat 62.8g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 2875.1mg	0%
Total Carbohydrate 174.5g	0%
Dietary Fiber 20.2g	0%
Total Sugars 134.1g
Protein 58.7g	0%

Vitamin D 0IU	0%
Calcium 1129.2mg	0%
Iron 24.8mg	0%
Potassium 1207.6mg	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: 45.6%

Protein: 13.7%

Carbs: 40.7%