Plant based curry lovers – this one is UNMISSABLE! This easy crispy tofu saag is aromatic, bright and downright TASTY! As well as being 100% naturally plant based.
✨️From scratch
✨️No gum or starchy thickeners
✨️Plant based + vegan
Tofu makes the best alternative to paneer, + a great boost of protein. Guys I’m drooling just thinking about this recipe!
Ingredients
Serves 4
TOFU:
1 block XL tofu, pressed & cubed
1/2 tsp cumin seeds
1/4 tsp ground turmeric
1/2 tsp salt
2 tbsp nutritonal yeast
1 tsp lemon juice
1 tbsp olive oil
CURRY:
3 tbsp light olive oil
1 med onion, finely diced
4 garlic cloves, minced
1 tbsp ginger, grated
1 green chilli, diced
1 tbsp tomato puree
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli powder
1/2 tsp salt
1/4 tsp black pepper
400g spinach, chopped
1 tbsp vegan butter
1/2 cup coconut milk
TO SERVE:
1 tsp fenugreek leaves, crushed
1 tsp lemon juice
Basmati Rice
Method
Preheat oven to 200C/180 fan. Line baking tray with parchment. Add tofu & sprinkle with cumin seeds, turmeric, salt, nutritional yeast, lemon juice & olive oil. Roast for 40 mins, turning once until golden & crispy.
Meanwhile, heat olive oil in non-stick pan. Fry onions for 3-4 mins til golden. Deglaze with water if needed. Add garlic, ginger, chilli & saute for 1 min. Add tomato puree, spices, salt, pepper & cook for 3 mins to reduce down. Add touch of water if needed.
Add to high speed blender, blitz until almost smooth. Add back to pan, stir through coconut milk & a good knob of vegan butter.
Top with lemon juice, fenugreek & baked tofu. Serve with rice or naan.
