I like the flavors of Saag Paneer, but I don’t like the actual Paneer much and I don’t like the texture of pureed spinach. This vegan recipe substitutes firm tofu for the cheese and leaves the spinach leaves intact.
Dice 12 oz. firm tofu. Heat 1 T. peanut or coconut oil in a wok or skillet and fry the tofu on all sides until lightly browned. Set aside.
Thinly slice 1 or 2 spring onions bulbs to make 1 C. Chop the greens and set aside.
Mince green garlic to make 2 T. Mince fresh ginger to make 1 t.
Soak 1/2 lb. spinach leaves in water, then drain and spin dry.
Heat 2 T. coconut oil or ghee in the skillet and toast 1 t. cumin seeds in it. When the seeds are lightly browned, add the onion and cook until soft. Add 1/2 t. each turmeric and cayenne pepper, 2 t. garam masala, and the garlic and ginger. Saute over low heat for 10 minutes to allow the flavors to develop.
Add the spinach and the fried tofu along with 1/2 C. coconut milk and salt to taste. Cover and cook for 10 minutes. Add the chopped spring onion greens and stir in.