This vegan Saag Tofu is a cozy, protein-packed twist on the classic Indian favorite, saag paneer. Instead of cheese, crispy seasoned tofu is folded into a creamy spinach and kale curry that’s infused with garlic, ginger, tomatoes, and warming spices like garam masala, cumin, and coriander. The result is a rich, flavorful dish that’s both comforting and nourishing.
Ready in just 40 minutes, this easy one-pan recipe is perfect for busy weeknights or meal prep. Each serving packs around 22 grams of plant-based protein, making it a satisfying dinner that’s as nutritious as it is delicious.
Whether you’re vegan, dairy-free, or simply looking for a new way to enjoy leafy greens, this Saag Tofu delivers all the creamy, comforting flavors of traditional saag but fully plant-based.
Saag Tofu
Description
x4 servings
~22g protein per serving
Ingredients
Crispy Tofu
Saag
For Serving
Instructions
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Prepare the Tofu
Cut tofu into cubes
Toss with olive oil, cornstarch, garam masala, and salt
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Cook the Tofu
Heat a large pan over medium-high heat
Cook the tofu for 8–10 mins, turning occasionally, until golden and crispy
Set aside
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Prep Veggies + Greens
Chop and grate all saag ingredients
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Make the Saag
Heat olive oil
Add onion and cook for 4–5 mins
Add garlic, ginger, & green chili, then cook for 1 min
Add the chopped tomato, cumin, coriander, turmeric, garam masala, & chili powder
Cook for 2-3 mins
Add the spinach and kale in batches, stirring
Cook for 2-3 mins
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Blend the Saag
Blend saag mixture
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Make It Creamy
Return the saag to the pan and stir in oat milk and lemon juice
Simmer for 3–5 mins and season with salt
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Finish the Dish
Add the crispy tofu to the saag and gently stir until coated
Simmer for 2–3 mins
-
Serve
Garnish with cilantro and lemon wedges