I have a weakness, it is for spicy indian food. While many indian dishes are vegetarian, not many are vegan. Loaded with cheese and yogurt, Indian food always ends up hurting my stomach! One of the dishes I often have to pass on when I eat Indian food is Saag Paneer. Saag Paneer means spinach with cheese and it is just that. Sadly I rarely order it for fear that my stomach will rebel against me!
So enter Skinny Bitch: Ultimate Everyday Cookbook. I love love love Kim Barnouin’s take on cooking vegan. None of it is fried, slathered in oil or relays on heavy fattening “taste enhancers”. Her Tofu Paneer is no different!
Loaded with spinach, onions, cinnamon, cumin with a dash of tofu to substitute for cheese this dish is one of my new favorites. Make sure you get non-GMO tofu or else you might be putting something worse than cheese in your body!
Your first thought might be cinnamon, why cinnamon? After a few seconds of toasting and simmering you will understand why. Cinnamon and cumin are spices made to mix together. I can only imagine that the combination would be good on just about everything. Spicy and fragrant but yet unexpected!
In my vegan saag paneer recipe below I made a few changes to Kim’s Tofu Saag. Her recipe called for coconut milk, but I used unsweetened plain almond milk. I simply prefer the taste of it better. I also used half the tofu and half the onion.
Saag Paaner: Vegan
1 Pound Spinach Leaves De-Steamed and Washed
1/4 Cup Vegetable broth
1/2 Small White Onion Chopped
1/3 Cup Unsweetened Plain Almond Milk
2 Tablespoons Cumin
1 Teaspoon Cinnamon
1/2 Package of Firm Light Tofu Chopped Into .5 Inch Squares
1.5 Tablespoons Olive Oil
1) Saute the chopped onion in the olive oil in a hot skillet until translucent.
2) Add the spinach and cook just until it starts to wilt. Once it has wilted add in the broth and spices. Simmer for about 7 minutes.
3) Once the spinach is cooked throughly stir in the milk and cook for two more minutes.
4) Transfer the hot spinach mixture to your food processor and process until it has a smooth consistency.
5) Transfer the pureed spinach back into your skillet and add the tofu. Saute on medium heat until the tofu is heated throughly. Be careful not to smash the tofu!
It’s ready to serve!
This picture is of half a batch so if you follow the recipe yours will yield twice as much.
This dish goes great on top of brown saffron rice or you can eat it with my chickpea meatballs like I did!
What is your favorite Indian Dish?