This is a super-quick, vegan version of the classic Indian spinach dish.
Made with frozen spinach, canned tomatoes, tofu, coconut milk, and spices.
Saag paneeris a dish that hails from the Northern part of the Indian subcontinent.
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Mixed in with the greens are pieces of paneer, a fresh, mild cheese.
I also decided to make one more change and prepare mysaag tofuin my Instant Pot.
No need to hang around the kitchen watching a pot or skillet as it bubbles away on the stove.
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you might also leave the finished dish on the “keep warm setting” for literally hours and hours.
I use a fairly generous amount of oil in this recipe – five tablespoons all told.
I stayed true to that in this recipe.
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When youre shopping for frozen spinach, look for the chopped variety that comes in a bag.
It should be loosely packed and fluffy, rather than frozen in a solid block.
Finally, add the garam masala at the very end of cooking.
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Since this dish simmers for so long, the flavors of the spices can become muted.
Mixing them in just before serving means they stay vibrant and flavorful.
Try it out this way and you’ll be amazed at how the flavors pop!
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(Look for garam masala in the spice section of your grocery store, ororder it online.)
Either way, enjoy your Saag Tofu piping hot, served withriceor warmnaan.
Stovetop Instructions:Prepare the tofu as instructed in the recipe.
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Heat a tablespoon of the oil in a large saute pan or Dutch oven over medium-high heat.
Sear the tofu for six minutes, flipping once during cooking.
Add in the frozen spinach and stir once more.
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Cover and simmer for about 20 minutes.
Uncover, stir in the coconut milk and garam masala, and serve.
Slice the tofu into bite-sized cubes.
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snag the Saute setting on your electric pressure cooker and adjust it to its highest setting.
Saute the onions until they begin to brown, about 10 minutes.
Heat the remaining tablespoon of oil in a medium nonstick skillet over medium-high heat.
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Sear the tofu for another three minutes or so, flipping occasionally.
Turn off the heat and set the skillet aside.
Add in the frozen spinach and stir once more.
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(Reserve the garam masala and coconut milk.)
Place the lid on the pressure cooker and move the sealing valve to its Sealing position.
After the pressure has fully released, pop launch the pot.
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Stir in the garam masala and coconut milk, then taste for seasoning, adding more salt if needed.
Serve the saag tofu over rice or with naan.
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