As we step into the crisp, cool embrace of autumn, there's nothing quite like a hearty, comforting dish to warm up our evenings. Enter Vegan Saag Tofu – a vibrant, nourishing take on a classic Indian recipe that wraps you up in a blanket of spices and greens. Traditionally made with paneer, this version swaps it out for tofu, making it a wonderful addition to your collection of vegan recipes and perfect for those who love a lacto vegetarian twist. The rich, earthy flavours of spinach, balanced with the creamy tofu, create a cozy meal that’s both wholesome and indulgent. It’s quick to whip up, ideal for a weeknight dinner, and promises to fill your kitchen with those soul-soothing aromas we all crave this time of year. Give it a go, and let this dish become your new autumn favourite!
Recipe:
Serves: 4
Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Ingredients:
400g firm tofu, cubed
1 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tsp cumin seeds Use Code: PLANTIFUL20
1 tsp ground coriander Use Code: PLANTIFUL20
1/2 tsp turmeric powder Use Code: PLANTIFUL20
1 tsp garam masala Use Code: PLANTIFUL20
2 large tomatoes, pureed
500g fresh spinach, blanched and pureed
1/2 cup coconut milk
Salt, to taste
Fresh coriander, chopped (for garnish)
Method:
Bring a large pot of water to a boil and add a pinch of salt. While waiting, fill a bowl with ice water and set it aside. Add the fresh spinach to the boiling water and blanch for about 1-2 minutes until it turns vibrant green. Quickly transfer the spinach to the ice water to stop the cooking process and preserve its colour. Once cooled, drain the spinach and blend it into a smooth puree. Set aside.
Start by pressing the tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes. Once pressed, cut the tofu into 1-inch cubes and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant. This step releases the aromatic oils that form the base of the dish's flavour profile.
Add the chopped onions to the pan and sauté them until they turn golden brown, about 5 minutes. The caramelisation of onions adds a natural sweetness that balances the earthy spices. Stir in the minced garlic and grated ginger, cooking until aromatic, about 2 minutes.
Pour in the pureed tomatoes and mix well with the onion, garlic, and ginger. Allow this mixture to cook until the oil starts to separate from the masala base, about 5-7 minutes. This process is essential for developing the deep, rich flavours characteristic of Saag dishes.
Stir in the ground coriander, turmeric powder, and garam masala. Cook the spices for 2-3 minutes to bloom their flavours, enhancing the overall depth of the dish.
Add the pureed spinach and coconut milk to the pan, stirring to combine. Let the mixture simmer gently for about 5 minutes, allowing the spinach to meld with the spices and form a creamy base.
Gently fold in the tofu cubes, making sure they are well-coated with the spinach and spice mixture. Simmer for an additional 5 minutes to allow the tofu to absorb the flavours.
Adjust the seasoning with salt to taste. Garnish with freshly chopped coriander and serve hot with steamed basmati rice or naan.
Additional Tips:
For a richer flavour, try adding a pinch of fenugreek leaves to the spinach mixture.
You can also grill the tofu cubes for a smoky taste before adding them to the saag.
This dish pairs wonderfully with a side of cucumber raita or mango chutney for a refreshing contrast.
Allergy information / alternatives:
To make this dish nut-free, ensure that the coconut milk used does not contain any nut-based additives.
For a gluten-free option, verify that all spices are processed in a gluten-free environment.
Substitute tofu with chickpeas for a soy-free alternative.
Nutritional Information (per serving):
Calories: 240 kcal
Protein: 12g
Fat: 14g
Carbohydrates: 18g
Fibre: 5g
Sugar: 6g
Salt: 1.4g
Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.
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