Vegan Saag "Paneer" with Tofu


In celebration of National Tofu Day (1st Sept 2020!), we have whipped up this DELICIOUS fragrant Vegan Saag Paneer Recipe, made with the wonderful ingredient that is Tofu!


Tofu is an excellent source of protein and also contains all nine essential amino acids. It can be a tricky ingredient to cook with when you don't know how, so use this recipe below as a starting point, and delve deep into a whole new world of food options! It's a fantastic alternative to cheese, eggs, meat etc. in so many dishes.


We personally think this side dish goes perfectly with our EAT.PLNT Cauliflower Biryani - available as part of The PLNT Box, your subscription to live more effortlessly plant-based.


➡️ CLICK HERE TO FIND OUT MORE ABOUT THE PLNT BOX! ⬅️

Vegan Saag "Paneer" with Tofu

(Makes 2-4 side dishes)


Ingredients:

  • 1 block firm tofu, drained & pressed

  • 2 tbs cornflour

  • 1 tbs nutritional yeast

  • 1 tbs oil

  • 1 white onion

  • 3 garlic cloves

  • 1 thumb grated ginger

  • 1 green chilli - very finely chopped

  • 2 tsp garam masala

  • 1 tsp coriander

  • 1/2 tsp cumin

  • 1/2 tsp turmeric

  • 1 tsp brown sugar

  • 300g fresh spinach

  • 1 can coconut milk

Method:

  • Mix the cornflour and nutritional yeast in a small bowl.

  • Cut the drained tofu into small cubes, then one at a time, coat each cube with the cornflour mix.

  • Add a splash of oil to a deep wok/frying pan. When the oil is hot, add the coated tofu to the pan and cook until light brown and crispy. (Keep turning the cubes to get a consistent colour and avoid burning.)

  • Once cooked, remove the tofu cubes from the pan and place on a paper towel.

  • Finely chop the onion and cook in more oil until transparent. Add the garlic, chilli, ginger, spices & sugar and stir until fragrant.

  • Next add all the spinach to the pan (you can cut if you want a finer texture!) and heat through.

  • Add the tin of coconut milk to the pan, bring to the boil and then simmer for 10-15 minutes, until the mixture has thickened up.

  • Finally, add the tofu cubes back into the mix and stir until heated through.

  • Serve with the EAT.PLNT Spinach & Chickpea Curry or Cauliflower Biryani, mango chutney and naan bread... delicious!


🌱Please tag us in your photos! @EAT.PLNT


Love the EAT.PLNT team,


Keep up to date!

#MYPLANTJOURNEY

T: 01243 940 037 

E: hello@eatplnt.com

  • Facebook
  • Twitter
  • Pinterest
  • Instagram

Highleigh Road, Chichester, PO20 7NR

© Copyright Gourmade 2019 | Registered in England No. 9823641