Creamy Vegan Saag Paneer (With Tofu) Recipe
Ingredients
12 ounces extra-firm tofu
1 tablespoon yellow miso paste
3 tablespoons lemon juice, divided, plus 1 tablespoon zest, from 2 to 3 lemons
3 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
6 ounces almond, soy, rice, or cashew milk
6 ounces cauliflower florets or peeled sunchokes
4 medium cloves garlic, finely minced
1 (1-inch) knob ginger, peeled and finely minced
1 to 4 green or red Thai chilies, stemmed and finely minced\
1 teaspoon ground coriander seed
1 teaspoon ground cumin seed
1 teaspoon ground turmeric
1 cardamom pod, smashed
8 ounces mature spinach, curly if available
8 ounces arugula or mustard greens, tough mustard green stems removed and discarded
Directions
Preheat oven to 375°F (190°C). Press tofu firmly to remove excess moisture. Cut into 1 1/2–inch cubes and set aside.
In a medium bowl, whisk together miso paste, 2 tablespoons (30ml) lemon juice, lemon zest, and 1 tablespoon (15ml) oil. Season generously with salt and pepper. Add tofu and toss to coat.
Spread tofu evenly over a foil-lined rimmed baking sheet. Place in oven and bake until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Set tofu aside.
Combine nut milk and cauliflower in a small saucepan. Season with salt and bring to a simmer. Cook until cauliflower is tender, about 10 minutes. Puree mixture using a hand blender or counter-top blender. Set aside.
Heat remaining 2 tablespoons vegetable oil in a large saucepan over medium heat until shimmering. Add garlic, ginger, and chillies and cook, stirring, until fragrant and lightly browned, about 1 minute. Add coriander, cumin, turmeric, and cardamom pod and cook, stirring, until fragrant, about 30 seconds. Add spinach and arugula or mustard greens one handful at a time, stirring and adding more as the greens wilt.
Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. Stir in cauliflower puree and continue to cook until greens are very tender, about 5 minutes longer. Stir in tofu cubes and heat through. Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.
