Add the tomatoes and continue to cook until starting to thicken, another 3-4 minutes. I hope you enjoy this version as much as the original! Thanks for sharing. I’ve been craving paneer but can’t get any — but I did have tofu! Delicious and easy. :). Sometimes I even forget to add something (garlic, sugar) and it still turns out great. I think you’ll really enjoy it if you give it a try. :). I may just have to have an Indian night this weekend! KALE: You can substitute another leafy green for the kale, such as spinach, by weight. I’m in an improvised kitchen due to our Harvey flooded home, so no food processor or other blender was available. I know! This is a favorite in our house too! Saag Paneer Tofu is a a vegan spin on the famous North Indian Spinach and mixed greens aka Saag Paneer.Instead of paneer we are using tofu to make this Saag vegan . what would it be like to substitute a mix of other greens, like kale, bok Choy, mustard greens, etc. I was really happy with … Thank you for this recipe, its a keeper. Note for folk who might only have medium tofu on hand (like I did last night–and the kind said 6-year-old prefers): Because softer tofu tends to fall apart when frying, I boil it first in water seasoned with turmeric, curry powder and Braggs until the cubes float to the top. I posted a comment below and then saw this. I eat that all the time but never thought to try it in a dish like this. Thanks Christa! Thanks Emily! I was still very very delicious. Alternatively, you could put the cubed tofu in the air fryer at 400F for 10 minutes or pan fry it. This recipe is bomb, the first time I made it I knew I’d be making it all the time! Late to the party, as usual. I’ll give it a try next time. Using a slotted spoon, transfer to a double layer of kitchen paper to drain. Hot, comforting and spicy veggie-packed goodness is always a nice little pick-me-up when the weather starts to cool down. I really liked that I didn’t have to blend cashews to make it either. It is something that I have really missed since becoming vegan a few years ago! In my pregan days, saag paneer was one of my go-to vegetarian dishes at Indian restaurants. Years ago I had repeated discussions on this with vegan friend who ate paneer from a local Indian place, claiming it was tofu. Many restaurants and recipes are guilty of calling it saag paneer when what they are actually serving or providing instructions for is palak paneer. Bake it at 400F degrees for 20 minutes. Saag paneer is one my favourite things of all time ever! :), One of the tastiest versions of this recipe I have tried. Thanks for posting this delicious recipe! ‘Palak’ is a term for spinach curry whereas ‘saag’ more generally refers to any greens. Subscribe for email updates and receive a free copy of my veggie burger e-book! I tried it tonight and it was delicious. Amazing and cant wait to eat the leftovers. 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. Thanks Sabrina. Check out the 3 secret tips mentioned in the recipe to make it the greenest Saag Paneer or Palak Paneer. Thanks for publishing one of my favorite Indian dishes. Unfortunately Pakistani saag is often drenched in ghee, or clarified butter. Glad you’re enjoying this, and that’s a great tip about using a bullion cube. I’m so glad it was a hit! I usually double or triple it and it freezes really well, perfect for lunches at work. I accidentally used the drinking kind of coconut milk once too (I had both in the freezer and couldn’t tell them apart, apparently). Which brings me to my next point… for any foodies wondering why this is being deemed vegan saag paneer rather than vegan palak paneer, it’s because (drumroll please…) I used kale instead of spinach. So, I guess it is going in the “keeper” recipe folder. Thanks so much for this Alissa! I’m not sure, but this vegan saag paneer is just as satisfying as the original, higher in protein, lower in saturated fat, and delicious most of all! I’ve made this many times with both tofu and paneer. There's no need to add oil to the pan when sautéing onions. I told my best friends about it all “okay I know you can eat cheese, but like…you don’t gotta with this dish). Add drained tofu. Place onion, ginger, garlic and spinach in food processor. Glad you enjoyed it! Puree until smooth or nearly smooth, adding only as much water as needed to blend. (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). I had a bit of a revelation about veganizing Indian food recently: tofu, when covered in saucy, Indian spicyness, totally tastes like paneer. Hi, I'm Alissa! Add the palak leaves and blanch it for 3 … Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. 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. You can use most greens of your choosing here, substituted by weight. For the tofu, simply omit the yogurt. It was very quick and easy to put together, though, so makes for a nice weeknight meal. Whole family loved it. Someone just gave me some home-grown lemons! Nice improvisations! 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! It didn’t take 17 years like other saag paneer recipes, the tofu was just like paneer! Glad you enjoyed it! My friend Richa has a vegan paneer recipe in her Indian cookbook, if you’re looking for a more authentic recreation of dairy-free paneer. It’s a keeper! Bake for approximately 40 minutes, flipping after the first 30 minutes, until the tofu and coating have firmed up. Stir … Can’t beat that! You may need to do this in batches, depending on the size of your food processor bowl. :). Doubled everything but the tofu, oil, and tumeric. I used Swiss chard in place of spinach because that’s what the farmer had available.


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