Creamy Vegan Saag Paneer (With Tofu) Recipe

Name: Creamy Vegan Saag Paneer (With Tofu) Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Indian
Ingredients: 12 ounces (350g) extra-firm tofu; 1 tablespoon (15g) yellow miso paste; 3 tablespoons (45ml) lemon juice, divided, plus 1 tablespoon (5g) zest, from 2 to 3 lemons; 3 tablespoons (45ml) vegetable oil, divided; Kosher salt and freshly ground black pepper; 6 ounces almond, soy, rice, or cashew milk (2/3 cup; 170ml); 6 ounces cauliflower florets or peeled sunchokes (170g; about 1/3 of a small head of cauliflower); 4 medium cloves garlic (about 20g), finely minced; 1 (1-inch) knob ginger (about 20g), peeled and finely minced; 1 to 4 green or red Thai chilies (depending on your heat preference), stemmed and finely minced; 1 teaspoon ground coriander seed; 1 teaspoon ground cumin seed; 1 teaspoon ground turmeric; 1 cardamom pod, smashed; 8 ounces (225g) mature spinach, curly if available (see note); 8 ounces (225g) arugula or mustard greens, tough mustard green stems removed and discarded (see note)

Instructions

Prep:5minCook:45min

The wonderful thing about saag paneer—the Indian staple of greens and fresh cheese in a creamy sauce—is that, in my experience, it's almost universally loved by vegetarians and meat-eaters alike. But what if we wanted to make a completely dairy-free version?

Updated at: Thu, 21 Nov 2024 11:50:28 GMT