Vegan Saag Paneer

I love saag paneer and tofu is a great substitute for the cheese in this tasty Indian/Pakistani stew.  I have also found a quick way to make this dish so that I can make it anytime I have a craving and I don’t have to spend a ton of time slaving over a stove. The quicker the better I say!

vegan-saag-paneer with toppings

Vegan Saag Paneer

• 1 Large sweet or yellow onion diced into medium size
• 5 cloves of garlic finely diced
• 2 teaspoons of fresh ginger finely diced
• 1 16 oz  bag of frozen chopped spinach (thawed)  (or 10 cups of  fresh chopped spinach)
• 1 cup of diced extra firm tofu (use more or less as you prefer)
• 1 cup of almond milk or coconut milk
• 2 teaspoons of unsalted Indian curry powder
• 2 teaspoons of coconut oil plus a bit more for extra cooking
• 1 teaspoon of olive oil
• 2 tablespoons of Kuzu dissolved
• Salt and pepper to taste

This is what the saag paneer looks like without all the toppings

vegan saag paneer without toppings

In medium pot and over medium heat, cook onions until translucent  in coconut oil and 1 teaspoon of olive oil.  Lower heat and add garlic, ginger and remaining olive oil and cook for another minute or two until you can smell fragrance of garlic.  Add curry and cook for another minute.  Add tofu and extra coconut oil so that mixture is moist and tofu can easily be covered in mixture while it cooks another two minutes.  Add almond or coconut milk and let mixture simmer for 5 minutes.  Add spinach and let it wilt in mixture while you gently stir.  Add kuzu liquid and gently stir until it thickens lightly. Add salt and pepper to taste. Top with tomatoes, nuts, sprouts or whatever topping strikes your fancy!  Serve with quinoa or rice.  Serves 2 as a main dish or 4 as a side dish.