This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!
Recipe Notes
- I used serrano peppers, but if you don’t like heat you can omit it. I found that 3 didn’t make it spicy at all to me, so use as much or as little heat to best suit your tastes.
Vegan Saag Paneer
Details
2 to 4 servings
30 minutes (plus 60 minutes marinating time)
30 minutes
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Ingredients
- Tofu Paneer
1 Block Tofu, Firm
1/2 cup Water
1/4 cup Grapeseed Oil
2 tablespoons Nutritional Yeast
1 teaspoon White Miso
1 teaspoon Dijon Mustard
1 teaspoon Soy Sauce
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
- Spinach
1 pound Spinach
5.8 ounces Canned Coconut Cream
8 Garlic Cloves
3 Serrano Peppers
3 tablespoons Vegan Ghee / Butter
1 tablespoon Fenugreek Seeds
3 teaspoons Salt (more or less to taste)
1 teaspoon Garam Masala
1 teaspoon Cumin
1 teaspoon Coriander
1 teaspoon Pepper
1 teaspoon Ginger, Fresh
Directions
- Marinate Tofu Paneer
- Drain tofu and place on a paper-towel lined plate. Place another plate on top with something on top of the plate to help weigh it down and press water out of it. Press tofu to remove water for at least 10 minutes.
- Once water is released from tofu, slice into 1/2 to 1 inch pieces. Set aside.
- Grate ginger. Add to a small to medium sided bowl.
- Add remaining tofu paneer ingredients to the bowl, excluding tofu. Use an immersion blender to blend thoroughly.
- Add tofu, and allow to marinate at least an hour, flipping halfway through.
- Begin Cooking
- Rough chop or use food processor to cut spinach into smaller pieces. Mince garlic and grate ginger. Slice, deseed, and mince serrano peppers. Set aside.
- Once tofu has marinated, heat up a pan on medium heat with 1 tablespoon vegan ghee. Add tofu and sauté until it browns. Remove from heat and set aside.
- Heat up a pot on medium heat. Add remaining vegan ghee, garlic, serrano peppers, and spices except salt. Sauté until fragrant.
- Add spinach to pot with salt. Sauté until spinach partially cooks down.
- Add coconut cream. Cook for another 5 to 10 minutes or until spinach is fully cooked.
- Fold in tofu paneer. Allow tofu to heat back up then taste test for saltiness. Add additional salt if required.
- Turn off heat and enjoy immediately hot, served over rice.
I find this works best with canned spinach which is already pureed