Tofu Saag
Paneer
INGREDIENTS:
For 4 servings:
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500g firm tofu, pressed and cut into 2-3cm cubes
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2 tbsp vegan butter
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1 onion, finely chopped
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4 garlic cloves, minced
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1 thumb of fresh ginger, peeled and minced
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1 green chilli, sliced + seeds removed
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1/2 tbsp ground cumin
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1 tsp ground coriander
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1/2 tsp ground turmeric
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500g baby spinach
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200ml vegan single cream (I used oat cream)
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juice from 1/2 lemon
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1/2 tsp sea salt
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cracked black pepper to taste
For the tofu marinade:
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juice from 1/2 lemon
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2 tbsp nutritional yeast
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1 tsp ground cumin
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sea salt + cracked pepper to taste
Serve with Rice and homemade Garlic Naan
DIRECTIONS:
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In a flat container combine the tofu marinade ingredients and add in the chopped tofu and give it a mix. Let this marinate for at least 10 minutes while you get your other ingredients prepared.
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Heat 1 tbsp of vegan butter in a pan on a medium heat. Once hot, fry the tofu for 15 minutes or until golden brown. Then remove from the pan. (or you can bake it in the oven for 25 minute at 190 degrees - flipping halfway cooking time).
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Next add the remaining 1 tbsp of vegan butter to the pan and fry the onion, garlic, ginger and chilli for 8 minutes. Then add the cumin, coriander and turmeric and fry for 2 minutes. Next add the spinach with 100ml of water and fry for 10 minutes or until the spinach has wilted. Then remove from the heat.
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Let the spinach mixture cool for 10 minutes. Once it is cooled squeeze out the excess moisture with your hands or push it against a strainer. Then transfer to a food processor along with the vegan cream, juice from the remaining lemon half, sea salt and pepper. Process until smooth.
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Add the sauce back to the pan and heat it through. Taste and season to your liking with more salt and pepper, then stir tofu back in. Finish with a drizzle of cream and serve with warm naan!