By Anonymous Pancetta
Mushroom & Tofu Saag Paneer
5 steps
Prep:10minCook:15min
This Mushroom & Tofu Saag Paneer is a quick and easy meal that is plant based. Ready in only 25 minutes.
Updated at: Thu, 25 Jan 2024 23:44:28 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories358.8 kcal (18%)
Total Fat21.8 g (31%)
Carbs27.7 g (11%)
Sugars2.7 g (3%)
Protein15.2 g (30%)
Sodium454.7 mg (23%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 blockextra-firm tofu
drained and pressed
1 tablespoonolive oil
0.5onion
diced
2cloves garlic
minced
1 inchginger
grated
1 tablespoongaram masala
½ teaspoonturmeric
15 ouncesdiced tomatoes
can, undrained
1 cupbaby spinach
½ cupheavy cream
can substitute coconut milk for vegan
salt
to taste
pepper
to taste
cilantro
Optional garnishes, chopped
naan bread
brown rice
Instructions
Step 1
Cube tofu into bite-sized pieces. Heat olive oil in a large skillet over medium heat. Add tofu and cook for 5-7 minutes per side, until lightly browned and crispy.
Step 2
Remove tofu from the pan and set aside. In the same pan, add onion, garlic, and ginger. Cook for 3 minutes until softened.
Step 3
Stir in garam masala and turmeric, cook for 1 minute until fragrant. Add diced tomatoes and simmer for 5 minutes, scraping up any browned bits from the bottom of the pan.
Step 4
Add spinach and cook until wilted. Stir in tofu and cream (or coconut milk), season with salt and pepper to taste. Simmer for 2-3 minutes until heated through.
Step 5
Serve Saag Paneer with your preferred garnishes.
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