Tofu saag paneer curry (vegan, gluten free)

Tofu saag paneer curry (vegan, gluten free)

This creamy rich spinach curry with crispy tofu “paneer” is the ultimate weekend comfort food! My secret to creating tofu that tastes just like paneer is by coating the chunks of tofu in nutritional yeast to give it a wonderfully cheesy flavour! Baking tofu is my go to method as it always turns out perfectly crispy and never falls apart. If you have fallen out of love with tofu as it can be such a pain to fry I urge you to give baking it a go as no vegan should be without crispy tofu! In my vegan version of saag paneer the rich dairy cream is replaced by lovely plant based coconut cream which is equally decadent but much healthier and cruelty free!

If you love spicy Asian flavours give my Thai massaman curry and my Malaysian laksa with homemade sambel oelek a go and let me know what you think!


Serves: 2

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 50 minutes


  • 200g firm tofu
  • 1/4 cup nutritional yeast
  • vegetable oil (we use coconut oil or olive oil)
  • 200g fresh spinach
  • 3 cloves of garlic
  • 1 thumb size piece of ginger
  • 1 onion
  • a handful of plum tomatoes or 1 large tomato
  • 1-2 fresh chillies
  • 1/4 cup coconut cream
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp gram masala
  • 1 tsp ground coriander
  • rice orΒ quinoa to serve


  1. Finely chop the onion, ginger, garlic and chilli and set to one side
  2. Turn the oven to 180’C and line a baking tray with baking paper
  3. Chop the tofu in to bite sized chunks and add to a bowl with the nutritional yeast and a tablespoon of vegetable oil. Toss to combine then place on the baking tray and bake for about 40 minutes, turning half way through
  4. Heat a pan to medium and add a tablespoon of oil before adding the cumin seeds and frying for a minute.
  5. Turn the pan down and add the onion and fry for about 8 minutes with a pinch of salt
  6. Turn the pan back up to medium and add the ginger, garlic and chilli with the rest of the spices and fry for a minute or so
  7. Add the tomatoes and half of the spinach and cook until wilted
  8. Add the mixture to a blender and blend until smooth
  9. Chop the rest of the spinach finely and set to one side
  10. Add the mixture back to the pan and add the chopped spinach and stir until wilted
  11. Add the coconut cream and stir to combine. Taste and check the seasoning and add salt if needed
  12. Serve on a bed of rice or quinoa and top with the crispy tofu

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