Cook for about 60 seconds or until fragrant and starting to sputter. Heat half the olive oil in a frying pan. Your email address will not be published. I'm a former attorney turned professional food blogger. She didn’t believe me when I told her it was cheese, and continued to eat it, confident that her meal was dairy-free. This is an awesome recipe! Delicious and easy. Dry roast the whole cumin seeds for a few minutes, then add the onions. You can use most greens of your choosing here, substituted by weight. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides. I’ve also been cooking and eating a lot of Indian food lately. Puree until smooth or nearly smooth, adding only as much water as needed to blend. DIRECTIONS. Last week, as I stared at my refrigerator with fronds of greens peeking out of every drawer, I knew it was time to make and photograph my vegan saag paneer. I’ve made a few variations of saag paneer in the past. I need to give this a try, I normally resort to Saag Bhaji to avoid the cheese but I think this might work, I don’t know why I never thought of it before! Good to know you don’t need the sugar and salt! I think so! Yummy and easy! (I had made a different recipe a few years ago with fresh spinach and by the time it cooked down, I couldn’t see why it would be much different than frozen spinach except that it would take more work and cost a lot more). In the past, I never had the motivation to make homemade paneer, and now as a vegan, I thought this dish was unavailable to me. It tastes richer than it is. There is a mild coconut taste to this, which I like. Thanks Christa! Required fields are marked *. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. Today, I finally got around to it, and googled and found this recipe. I think kale, mustard greens or even chard might be nice. I tend to overdo it at Indian lunch buffets XD I’m so glad you have a vegan recipe because I’m lactose intolerant, so recreating saag at home and knowing that I’ll be able to digest it properly is such a big help! That “something” missing from the spinach would be heavy cream. Next, add the tomatoes, garlic, ginger … I used baked tofu marinated in sriracha, because that’s what I had. Cook until bubbly and warm throughout, about 2-3 minutes. Read the comments before preparing it, so I didn’t use the cup of broth. Appreciate the ease with which it comes together. Add a pinch of salt in it. I’m always finding ways to condense massive amounts of chard and collards and turnip greens into reasonable portions. Thanks! You could try adding a hot pepper in step 1. I used curly kale and the green sauce was tasty. Oh interesting! If using very chewy or bitter ones like collards or mustard greens I’d recommend blanching and drying them first, but otherwise just follow the recipe as written and cook until wilted. :). I love spicy food. One at at time, dip the tofu into the yogurt mixture, shake off the excess, and place it on the baking sheet. Felt like the spices didn’t mesh well together and had to troubleshoot liquid content because recipe as written was a little too wet for our liking. I’ve been craving paneer but can’t get any — but I did have tofu! If you absolutely object to the taste of coconut, and I know a few people do, cashew milk might be a good substitute. It didn’t take 17 years like other saag paneer recipes, the tofu was just like paneer! Absolutely delicious! I fell in love with saag paneer at my local Indian restaurant but as I’m trying to steer away from dairy I was looking for a tofu alternative and stumbled across this recipe. But I’m interested in the nutrition content. Perfect, not too rich, but creamy, taste very authentic, will be making this again :). If paneer can be mistaken for tofu, then tofu should totally be able to pass as paneer. Thanks Emma! Seriously, it's pretty incredible. Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. My husband’s maternal grandparents raised their family in India. Thank you for this recipe! Filed Under: Dinner, Summer Tagged With: gluten-free, grain-free, greens, high-vegetable, Indian-inspired, legumes, nut-free, refined sugar-free, soy, sweetener-free. Traditional saag paneer might include fenugreek leaves and be finished with butter or cream. my husband is suuuper picky about Indian and it’s ridiculously hard to get him to eat leftovers. Late to the party, as usual. I have a ton of greens from my CSA that I need to find so something to do with! Once I tried this I had to wonder why I hadn’t done it sooner! I made this last night. I just made this because I had all the ingredients on hand. I had to track down yogurt to use but I was really happy with the end result. I am cooking it later today! Add the pureed greens mixture, non-dairy milk, and non-dairy yogurt and baked tofu. The ones that cooked longer before I flipped them were able to come off in one piece. I use a well seasoned cast iron skillet and keep the heat moderate to get the tofu to crisp. I totally know what you mean – Indian buffets can be so dangerous that way! So, why did it take me years to come up with a vegan version? It is something that I have really missed since becoming vegan a few years ago! Next time, I’ll add more spinach. :). :). Was just okay. Thanks Emily! Oh boy, thank you for this! In fact, I’d probably say to the server, “This is some fantastic saag paneer!” That’s what I said when I tasted this version, only, I said it to myself, and inserted “vegan” before “saag.”. Yummers! I used frozen spinach which I thawed quickly in the microwave. Using a slotted spoon, transfer to a double layer of kitchen paper to drain. Stop when spinach is very finely chopped, just shy of becoming blended. I’d love to hear how it turns out if you try it. ‘Palak’ is a term for spinach curry whereas ‘saag’ more generally refers to any greens. Me too! If they start to stick, just add a tablespoon of water and stir. I only go to the Indian lunch buffets for this and now I can just make it at home! KALA NAMAK: I would only recommend adding this if you already have it on hand; if you do, a pinch of it adds a slightly "eggy" sulfuric flavor that works well in this dish. This Indian Vegan tofu curry is rich in lot of nutrients mainly calcium, iron and protein.Make it as a dump meal in your instant pot or the traditional way over the stove top . I had some frozen chopped spinach in the freezer for the longest time because I wanted to try making a tofu saag panier. Sprinkle turmeric over tofu and toss a few more times to coat the tofu cubes.

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