Saag Tofu with Naan Bread

A delicious and healthy vegan take on the classic Saag Paneer, using firm tofu instead of cheese. Served with warm naan bread for a complete meal.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.23/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra Firm Tofu(Pressed to remove excess water)

£3.00

10ozSpinach(Fresh or frozen (thawed and squeezed dry))

£1.75

5ozMustard Greens(Optional, adds a nice peppery flavor)

£2.00

1mediumOnion(Chopped)

£0.50

1inchGinger(Grated)

£0.30

4clovesGarlic(Minced)

£0.20

1Green Chilies(Finely chopped (adjust to taste))

£0.30

2tablespoonsTomato Paste

£0.15

0.5cupVegetable Broth

£0.25

0.5cupCoconut Milk(Full-fat for creaminess)

£0.60

1teaspoonGaram Masala

£0.10

0.5teaspoonTurmeric Powder

£0.05

0.5teaspoonCumin Powder

£0.05

1teaspoonCoriander Powder

£0.05

to tasteSalt

2tablespoonsOil(Vegetable or Coconut Oil)

£0.10

4piecesVegan Naan Bread(Store-bought or homemade)

£3.00

1tablespoonLemon Juice(Freshly squeezed)

£0.10

2tablespoonsFresh Cilantro(Chopped, for garnish)

£0.40

Total Cost

£12.90

£3.23 per serving

Instructions

1.
Press the tofu to remove excess water. Cut into 1/2 inch cubes.
2.
Heat oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.
3.
In the same skillet, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the grated ginger, minced garlic, and chopped green chilies. Cook for another minute until fragrant.
4.
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
5.
Add the spinach and mustard greens (if using) to the skillet. Cook until wilted, about 5-7 minutes. If using frozen spinach, make sure it's fully thawed and drained.
6.
Transfer the spinach mixture to a blender or food processor and blend until smooth. Be careful when blending hot liquids!
7.
Pour the blended spinach mixture back into the skillet. Add the vegetable broth, coconut milk, garam masala, turmeric powder, cumin powder, and coriander powder. Bring to a simmer and cook for 10 minutes, stirring occasionally.
8.
Add the cooked tofu to the skillet and stir to combine. Season with salt to taste.
9.
Simmer for another 5 minutes to allow the flavors to meld.
10.
While the Saag Tofu is simmering, warm the naan bread according to package directions (you can use a dry skillet or the oven).
11.
Stir in the lemon juice and fresh cilantro.
12.
Serve the Saag Tofu hot with warm naan bread.

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My Notes

Nutrition Information

Nutrition per serving (450g)

650 kcal / 2720 kJ

Carbs

55g

21% of RDA

Fat

38g

54% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

12 g

40% of RDA

Sugar

10 g

11% of RDA

Sodium

700 mg

30% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a richer flavor, you can add a dollop of vegan yogurt or cashew cream to each serving.

Adjust the amount of green chilies to your preference. If you like it spicier, add more.

Pressing the tofu is crucial to removing excess water and achieving a better texture when frying.

If you don't have mustard greens, you can use kale or collard greens instead, or just use more spinach.

Cooking Equipment

Large Skillet or Wok

Blender or Food Processor

Oven (optional, for warming naan)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer flavor, you can add a dollop of vegan yogurt or cashew cream to each serving.

Adjust the amount of green chilies to your preference. If you like it spicier, add more.

Pressing the tofu is crucial to removing excess water and achieving a better texture when frying.

If you don't have mustard greens, you can use kale or collard greens instead, or just use more spinach.

Saag Tofu with Naan Bread

Ingredients

Instructions