Saag Paneer (Tofu)

Saag Paneer (Tofu)

Indian food is probably my very favorite cuisine.  People that know me always joke that I could eat it every day and I think I actually could.  The spices and ingredients come together in such a flavorful and powerful way that the word that comes to mind is nourishing.  Between the rich coconut milk and spicy curry powders, the sweet cardamom and warming cinnamon, it’s a food that warms your body from the inside out.  To add to that point, Indian food is very nourishing for the body and brain because of spices like turmeric and cayenne pepper that help to combat inflammation and rev your metabolism.

Saag Paneer is a classic dish that most people who enjoy Indian food are familiar with.  It’s pureed and spiced spinach with cubes of Paneer, a relatively healthy Indian cheese.  Firm tofu can be used as an alternative to paneer, as it can be difficult to find.  This dish is healthy and hearty and will keep you full, all while giving you your daily serving of greens.  Feel free to enjoy it with rice or naan to round out the meal!

Servings: 2

Prep Time: 30 minutes, 20 minutes inactive

Cook Time: 20 minutes


  • 2 tbsp ghee
  • a package firm, non-GMO tofu
  • 1 lb fresh spinach
  • 2 shallots, finely diced
  • 1 tbsp ginger, minced
  • 1 clove of garlic, pressed
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 6-8 tbsp water
  • 1/4 cup coconut milk
  • salt and pepper to taste


  1. Cut tofu into cubes and place paper towels underneath and on top of tofu.  Put a book, magazine, or something heavy on top of tofu and let sit for 20 minutes to help get water out of the tofu.
  2. Heat sauté pan to medium-high and add one tablespoon of ghee to pan.  Once hot, add tofu to pan and fry for about 10 minutes until brown on all sides. Take tofu off heat and set aside.
  3. Boil a pot of water and add spinach.  Wait until spinach is fully wilted, about 3 minutes, and strain water out.  Add spinach to blender and blend well.  Set aside.
  4. Heat same sauté pan used for tofu to medium and add one tablespoon ghee. Add in shallots and sauté until browned, 2-3 minutes.  Add in ginger and garlic and sauté for 1 minute.  Be sure not to let garlic burn!
  5. Add in spices and toast for one minute.  Add in blended spinach.  Add in water, starting with 4 tablespoons, continuing to add more until desired consistency is achieved.  Bring to a boil and let simmer for a couple of minutes.
  6. Add in tofu and stir in coconut milk.  Serve immediately and enjoy!

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