Ingredients
Directions
Preheat oven to 400 degrees F.
Make the tofu saag paneer: Add the miso, nutritional yeast, water, salt, and pepper, if using, to a medium bowl. Mix together until the miso is completely dissolved. Add the tofu and mix until the tofu is completely coated.
Spread the tofu on a parchment-lined baking sheet and bake for 10 minutes then flip and bake for an additional 10 minutes. Set aside.
In the meantime, make the spinach: In a large stockpot heat 6–8 cups of water to boiling (enough water to boil the 8 cups of spinach). Add the spinach and fenugreek seeds. Cook for 1–2 minutes until the spinach is wilted.
Remove from the heat and drain in a colander. Once the spinach cools down a bit, squeeze out excess water. (Note: some of the fenugreek seeds will fall into the sink, that’s okay. You can leave some to be pureed with the spinach but it’s not necessary for this dish. They were more for flavoring the cooking water.)
Add the spinach to a food processor and blend until it’s pureed. Set aside.
Make the curry: Heat the cinnamon stick, cardamom pods, cloves, and cumin seeds in the same stockpot on medium-high heat until fragrant (about 1–2 minutes).
Add the onion and stir frequently until translucent (about 2–3 minutes).
Stir in the garlic and ginger. Cook for 30–60 seconds.
Stir in the tomatoes, garam masala, turmeric, cumin, salt, and pepper, if using. Cook for 1 minute.
Deglaze the pan with the vegetable broth. Stir well.
Add the tofu, spinach, coconut milk, and water. Simmer for 15 minutes, stirring occasionally.
Squeeze in the lime juice and stir before serving your tofu saag paneer on top of brown rice or your favorite whole grain.
Chef's Notes
Substitutions
If you can’t find fenugreek, you can use fennel but use half the amount.
You can use powder or ground versions of the cinnamon stick, cumin seeds, and cloves, but you’ll add them with the other powdered spices and not before cooking the onion. You’ll also want to add ¼ of the quantity and then taste for additional flavor as needed.
Instead of coconut milk, use your favorite unsweetened plant-based yogurt or homemade yogurt.
Make it creamier
Add more coconut milk in place of the water, or use full-fat coconut milk.
Prep ahead
Make the tofu saag paneer and store it in the refrigerator for up to 5 days.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 400 degrees F.
Make the tofu saag paneer: Add the miso, nutritional yeast, water, salt, and pepper, if using, to a medium bowl. Mix together until the miso is completely dissolved. Add the tofu and mix until the tofu is completely coated.
Spread the tofu on a parchment-lined baking sheet and bake for 10 minutes then flip and bake for an additional 10 minutes. Set aside.
In the meantime, make the spinach: In a large stockpot heat 6–8 cups of water to boiling (enough water to boil the 8 cups of spinach). Add the spinach and fenugreek seeds. Cook for 1–2 minutes until the spinach is wilted.
Remove from the heat and drain in a colander. Once the spinach cools down a bit, squeeze out excess water. (Note: some of the fenugreek seeds will fall into the sink, that’s okay. You can leave some to be pureed with the spinach but it’s not necessary for this dish. They were more for flavoring the cooking water.)
Add the spinach to a food processor and blend until it’s pureed. Set aside.
Make the curry: Heat the cinnamon stick, cardamom pods, cloves, and cumin seeds in the same stockpot on medium-high heat until fragrant (about 1–2 minutes).
Add the onion and stir frequently until translucent (about 2–3 minutes).
Stir in the garlic and ginger. Cook for 30–60 seconds.
Stir in the tomatoes, garam masala, turmeric, cumin, salt, and pepper, if using. Cook for 1 minute.
Deglaze the pan with the vegetable broth. Stir well.
Add the tofu, spinach, coconut milk, and water. Simmer for 15 minutes, stirring occasionally.
Squeeze in the lime juice and stir before serving your tofu saag paneer on top of brown rice or your favorite whole grain.
