Vegan Palak Paneer (Spinach Saag)

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 25

Servings:

Calories: 251kcal

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.

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Equipment

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.

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Nutrition