Vegan Palak Paneer (Spinach Saag)
Today, we’re bringing you a scrumptious, oil-free vegan spin on a beloved classic: Spinach Saag, also known as Palak Paneer. This vibrant, nutrient-packed dish is bursting with flavors from fresh spinach, aromatic spices, and marinated tofu paneer, making it the perfect healthy alternative to the traditional recipe. This easy-to-make saag is sure to become a favorite in your kitchen.
Ingredients
Marinade
- 14 ounces tofu extra firm, cubed
- ¾ cup vegetable broth low sodium
- 1 tsp onion powder
- 1 tsp ginger powder
- 1 tsp chili paste or curry paste
Sauce
- 10 ounces spinach fresh
- 1 onion chopped
- 1 tbsp ginger grated
- 3 cloves garlic minced
- 2 deglet dates
- 1 tbsp lemon juice
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp garam masala
- 1 tsp chili paste or curry paste
- 1 tbsp tamari low sodium
- 1 cup coconut milk
- 1 cup vegetable broth low sodium
Instructions
Marinade
- Add the ingredients except for the tofu to a tupperware container and stir well.
- Add the tofu cubes, seal in the container and shake gently to mix.
- Marinate in fridge overnight.
- Preheat oven to 400°F.
- Spread the tofu cubes onto a parchment lined baking tray and bake for 20 minutes.
Sauce
- Add half of the spinach and remaining ingredients except for the coconut milk and vegetable broth to a food processor and pulse until everything is uniformly chopped adding just a little of the vegetable broth to get things moving.
- Add remaining spinach and pulse again until uniformly chopped.
- Add this mixture to a pan along with the remaining vegetable broth and coconut milk and simmer for 15 minutes.
- Once the tofu is finished baking add it to the sauce and let it cook for another 5 minutes.
- Serve over rice or baked sweet potato.
Notes
Marinating and baking the tofu is optional.
Nutrition
Calories: 251kcalCarbohydrates: 15gProtein: 13gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 384mgPotassium: 655mgFiber: 4gSugar: 5gVitamin A: 6659IUVitamin C: 25mgCalcium: 226mgIron: 6mg
Wowza! This is amazing!
Looks amazing, as always, I will make this soon. I have two questions: 1) is there any reason not to re-use the tofu marinade as the broth when cooking the sauce? I hate to see that delicious marinade go to waste! 2) have you tried using cashew milk or macadamia milk instead of the lite coconut milk? I am thinking of trying one of those (homemade), as I avoid most things coconut except for unsweetened shredded. I’m assuming that the recipe needs more fat than just soy milk would provide. Thanks for any info!
Hi Emily, I think both of your ideas are great and would work perfectly. I think the cashew milk would do best.
Marinating the tofu now!
Excellent recipe. Delicious!
I cooked the tofu in the air fryer for 15 mins @375 instead of the oven
Loved this recipe. i added a bit of Jalapeño to kick up the spice for us. Its a keep and I will make it again
will 3x feed 5 kids and 2 adult all who which eat alot?
Yes
So thrilled with this oil free indian recipe. Thank you!
Why deviate so much from the traditional ingredients if they are comprised of plant whole foods ? Dates and tamari? To replace what? The traditional recipe doesn’t call for anything sweet or pungent? Genuinely curious no shade. Asking cuz I made another chef’s Indian recipe that I took a chance on yesterday and it didn’t taste right. So I’m a little paranoid maybe but not with out just cause lol