This is a vegan variation of the popular saag paneer recipe. Every taste aspect of the original recipe is preserved with a vegan ingredient, and the dish is just as delicious as the original recipe. I agree to be sent email.
There’s no need for heavy cream, butter, or paneer. Prepared with tofu (vegan paneer) and collard greens instead of pureed spinach, this is one of the simplest yet nutritious main course curries you can find in Indian food. Like my palak tofu recipe, this curry also goes well with jeera rice, wheat naan, and phulka roti. The first time I prepared it, my kids enjoyed every bite. Since then, I have prepared this frequently and perfected the recipe every time. It’s an easy way to add collard greens and tofu to your diet. Give this recipe a try, and you’ll see what I mean.
Ingredients note
Firm tofu: I used firm tofu for this vegan saag paneer recipe. If using different tofu, use a tofu press to eliminate excess water.Spices: I used turmeric powder and garam masala in this recipe. Adding a pinch of black pepper is also a good idea if you like additional flavor.Collard greens: I like using collard greens in this recipe, but you could also use fresh spinach or kale and follow the same procedureNutritional yeast: I used this to get a cheesy flavor and a thicker consistency. Besides the texture, it also makes the dish nutritious.Kashmiri red chili powder: This version of chili powder is not too spicy, and it adds beautiful red color to the dish. You could also use paprika or cayenne pepper.
Instructions
Start by pressing your tofu to get rid of excess water. You can do this by wrapping the tofu in a clean dish towel or using paper towels and placing something heavy on top, like a cast iron skillet. Let it sit for 15 minutes while you prepare the other ingredients. The vegan saag paneer is hearty, filling, and healthy. The air fryer makes it easier to pack the tofu with great flavors. The ingredient list is very simple, and the dish is super easy to prepare. My whole family enjoyed it was perfect for feeding the family with greens without a fuss. Next, clean the collard greens and remove the thick stem. Place the collard greens in hot water for 5 minutes. Drain all water and chop into bite-sized pieces. Make a mixture of turmeric powder, Kashmiri red chili powder, a pinch of salt, olive oil, and nutritional yeast. Cut the tofu into cubes and mix the spices. Toss well to get an even coat. Place the tofu mixture inside the air fryer basket. Air fry at 400F for 12 minutes, or until crispy. Keep it aside. While the tofu is air frying, heat a cast iron large skillet and add vegan butter or oil. After the skillet heats up, add cumin seeds and let them sizzle for a few seconds. Add chopped ginger and garlic and cook for 30 seconds over medium heat. Add chopped onions and green chilies and cook until the onions turn translucent. Add chopped tomatoes and spices and cook for a few more minutes. Add the chopped collard greens to the pan and cook for about five minutes, or until they’re well wilted. Finally, add the air-fried tofu cubes to the pan and mix everything together. Cook for a few more minutes, then turn off the heat. Vegan Saag paneer is ready! Serve hot paired with jeera rice, wheat naan, or phulka roti. Enjoy!
Substitution
Vegan butter: You could also use vegan ghee or coconut oil instead of vegan butter. Collard greens: You could use mustard greens, baby spinach, or kale instead of collard greens. Spices: I used turmeric powder and garam masala in this recipe, but you can use any spices you prefer.
Storage
This vegan saag tofu paneer will keep in the fridge for up to four days. Reheat it on the stove over low heat until warmed through. You could also freeze it for up to three months. Let it thaw overnight in the fridge before reheating.
Tips
If you don’t have an air fryer, you can bake the tofu at 400F for 20 minutes.You can also pan-fry the tofu instead of air frying it.Make sure to press your tofu well to eliminate excess water, or the tofu will get too crumbly to handle. Extra firm tofu works best for this recipe.Cast iron pan will give the best flavor, but you could use any pan you have on hand.Pair this dish with a bowl of steamed basmati rice or hot chapatis for best results.Add a teaspoon of lemon juice if the dish turns too spicy for your taste preference.You can make this into a creamy dish by blending the greens with an immersion or hand blender.Use a cup of full-fat coconut milk if you prefer the dish to be creamier.
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