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!


Serves 4⁠
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 ⁠

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 ⁠

1 tsp fenugreek leaves, crushed⁠
1 tsp lemon juice ⁠
Basmati Rice 


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. ⁠