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Curried Spinach with Tofu Paneer

What you need: 

oil, as needed
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan, optional
2 tablespoons water
1/2 teaspoon spicy brown mustard
1/4 pound extra-firm tofu, drained and cubed (should still be soft when cooked)
1/2 tablespoon curry powder
3-4 cups baby spinach

What you do: 

1. Heat veggie oil on medium heat in a large skillet. In a small bowl, mix nutritional yeast, onion powder, salt, vegan parmesan, water, and mustard until well-blended.
2. Pour mixture in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on 1 side for about 3-5 minutes, then flip. Move to one end of skillet.
3. In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.
Serve immediately over pasta or grain of choice.

Preparation Time: 
10 to 15 minutes
Cooking Time: 
Recipe Category: 


Saag Paneer is a favorite for me, but I would rather have tofu than cheese any day. I was so happy to find this recipe! Here's my feedback:

After you sautee the spinach, blend it or toss it in the food processor for a much, much better texture. For extra flavor cook the spinach with a handful of diced onions.

I also added some scoops of "Cheez Frosting" (pureed almonds, miso, lemon juice, apple cider vinegar), which made it creamy and decadant.

I made this and liked it okay, but I wasn't in love. I'm not exactly sure what was off, but I'll need to experiement some more. It's definitely good and worth trying again. I didn't actually measure any of my ingredients, so I might have gone wrong there. Also, I'm used to super fatty ghee saag paneer, which has a heavy texture, so this healthy version might take adjustment.


I made this last night and it was delicious!! I will defintely double the recipe next time as it only fed me and my Hubby and left us wanting more, also might double the  :)spice and curry as it was a bit bland, but over all great and simple to make, we will enjoy this recipe again for sure!!!


the paneer was so good!! i would double the sauce next time. i didnt have spinach so i used collards, which worked out okay, but spinach would probably be best since it shrivels up more when cooked.


I blended the spinach this time and it was awesome!  I also added a bit of lemon juice to the paneer mixture and it gave it a little kick!


:flower:  This recipe was sooo good. I added a little Garam Masala. I think I'll make it tonight.  ;)b


I made this for my fellow co-opers last night and it was a big hit.  Great recipe!


the paneer part of this was delicious, the spinach part was a little bland to me even after using mdvegans tweaks (except adding the onion).  although, ive never eaten the original dairy version of this so idunno if it is more of a mild flavored dish.  i served it over quinoa and im trying to think of other dishes to use the tofu paneer with.


Wow..My first ever attempt at veg Indian...I am amazed..and very satisfied..Thank you!


WONDERFUL!  In addition to being very quick and easy, this dish passes my "use the minimum number of pots/pans/etc." and was easy to clean up.  I will make this again without question.  Thanks for the recipe!!


This was ... ok. I think that the mustard sort of gave it a funky aftertaste that didnt quite jive with the curry. It could have been that my spices weren't fresh enough, but if i were to make it again (which i prob. will, since its pretty nutritious and quick), I'll add some turmeric, garlic and sour cream. A good base, but tweak to taste :)



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