Tofu Saag Paneer

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Put together a healthy, aromatic meal with this recipe for dairy-free tofu saag paneer, served with coriander leaves and lime wedges

Serves: 4-6


tofu saag paneer

For the ‘paneer’

  • 1 block extra firm tofu, drained and pressed
  • 1 Tsp turmeric
  • 1 Tsp garam masala
  • Sea salt and black pepper


For the sauce

  • 100g (1/2 cup)spinach leaves, well washed
  • ½ large onion, roughly chopped
  • 4 garlic cloves, peeled
  • 5cm (2 inch) piece of fresh ginger, peeled and roughly chopped
  • Stalks from 1 bunch of fresh coriander
  • Juice of half lemon
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 Tsp sugar
  • ½ 400ml tin (1 cup) coconut milk


To serve

  • Fresh coriander leaves
  • Lime wedges



  1. Cut the drained, pressed tofu into bite sized chunks and dust with the turmeric and Garam Masala. Add the tofu to a non stick frying pan with a splash of oil and cook, turning regularly, until golden at the edges. Remove from the pan and set aside to drain on kitchen paper.
  2. For the sauce, place all the ingredients into a high powered blender and mix until pureed.
  3. Pour the sauce into the frying pan and gently cook until fragrant and bubbling, stirring frequently.
  4. Return the tofu to the pan with the sauce, add the coconut milk and check the sauce for seasoning, adding more salt if necessary.
  5. Serve hot, garnished with coriander leaves and wedges of lime.


Nutrition (per 100g)

Calories: 92 | Fat: 6.2g | Saturates: 3.7g | Carbohydrates: 3.5g | Sugars: 2.2g | Protein: 4.8g | Salt: 0.16g



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