Tofu saag

Tofu Saag (Vegan)

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Last month I discovered the best recipe for vegan chicken korma ever. It’s one of the few recipes all my kids like, it comes together in about half an hour and it’s cheaper than your average takeaway. Since making it, I can’t help but wonder what other Indian fakeaway treats I can make?

You would be forgiven for thinking that, being part Indian, I’ve got this curry stuff down. Well, I don’t. So as much as I’d love to present you with a super authentic vegan recipe, I can’t. It is easy and delicious, and that’s enough.

Sooner or later, I’ll be able to whip up a proper Indian feast – I’ve been making lentil dahl, easy vegan naan bread, and the most amazing vegan mint sauce. If I could eat Indian food almost every day, I’d be happy.

Vegan Paneer (Tofu) Saag Recipe

This tofu saag is a good balance of simple and special. It came together in about 25 minutes, and with a bit of adjusting for spice (see the critique from my wimpy children below) it’s suitable for everyone. I used spinach from a tin, but you could chop fresh spinach or sub in other greens if you wanted.

I personally loved it – it’s not an elaborate dish (nor a particularly photogenic one if we’re being honest) but there’s something comforting in its simplicity. It freezes well, it’s cheap and a great source of veggies. Pair it with brown rice for an extra nutritious weeknight dinner. Here’s what the kids thought:

Rhian: “Yum!” (she ate it for lunch and tea the next day too so she must have meant it)

Caden: “Mmmmm, this is ok. A little bit spicy, but I can handle it.”

Shane: “This is too spicy! Why do you always make spicy things?!”

I actually found it pretty mild – I don’t know what they’re talking about!

Tofu saag

Ingredients

  • 1 small onion, diced
  • 4 cloves of garlic (approx), crushed
  • 400g Cauldron extra firm tofu, pressed and roughly cut into 1.5cm cubes
  • 800g KTC spinach puree
  • 400ml full fat coconut milk (Sainsbury’s is about 75% solids)
  • Four or five tomatoes
  • 1 heaped tbsp mild curry powder
  • 1 tbsp rapeseed oil
  • 1 tbsp Flora or similar
  • 1 heaped tsp yeast extract
  • A scant handful sultanas (optional)
  • Salt and pepper

Method

  1. Melt the Flora into the rapeseed oil, then gently saute the onions and garlic until soft.
  2. Add the tofu, the curry powder and (if needed) some of the coconut milk solids and mix together. If you’ve got time to let it sit for an hour or two, do. If not, move on to the next step.
  3. Stir in the spinach puree, yeast extract, the sultanas (if using) and the rest of the coconut milk. Simmer for about 10 minutes.
  4. Cut the tomatoes into chunks and add them towards the end of the cooking time – I like them warmed through but not disintegrated.
  5. Season as desired, then serve with brown rice or vegan naan.

Top Tips

This tastes even better the next day, so make it ahead of time if you can. The longer you leave the tofu to soak up the flavour, the tastier it will be at the end.


Next time I’ll try toning down the spice for the kids, and maybe adding some chillies for the adults/teens, but this is a welcome addition to our Indian fakeaway menu as it is.

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