A flavorful and comforting dairy-free saag made with tofu, spinach, and a creamy cauliflower purée.
50 minutes
A flavorful and comforting dairy-free saag made with tofu, spinach, and a creamy cauliflower purée.
Extra-Firm Tofu, pressed and cubed
0 oz
tablespoons
Lemon Juice, divided
tablespoons
Lemon Zest, from 2 to 3 lemons
tablespoons
Vegetable Oil, divided
tablespoons
to taste
to taste
Cauliflower Florets, or peeled sunchokes
0 oz
Garlic, finely minced
cloves
Ginger, peeled and finely minced
0 knob
Thai Chilies, stemmed and finely minced
each
Ground Coriander Seed
teaspoons
Ground Cumin Seed
teaspoons
Turmeric Powder
teaspoons
Cardamom Pod, smashed
each
0 oz
Arugula, tough mustard green stems removed and discarded
0 oz
1. Prepare the Tofu Paneer
Press the tofu to remove excess moisture, then cut it into cubes. In a medium bowl, whisk together the miso paste, 2 tablespoons of lemon juice, lemon zest, 1 tablespoon of vegetable oil, a pinch of salt, and some freshly ground black pepper. Toss the tofu cubes in the miso mixture until they’re well-coated. Spread the tofu cubes out on a foil-lined rimmed baking sheet and bake them in a preheated oven at 400°F (200°C) for about 20 minutes, or until they’re firm and golden-brown.
2. Prepare the Cauliflower Purée
In a small saucepan, combine the nut milk and cauliflower florets with a pinch of salt. Bring to a simmer over medium heat and cook until the cauliflower is tender, about 10 minutes. Use a hand blender or transfer to a countertop blender to purée the mixture until smooth.
3. Make the Spinach Mixture
In a large saucepan or saucier, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the minced garlic, ginger, and chilies, and sauté for about a minute until fragrant. Stir in the ground coriander, cumin, turmeric, and the smashed cardamom pod, and cook for about 30 seconds to bloom the spices.
4. Cook the Greens
Gradually add the spinach and arugula or mustard greens, one handful at a time, allowing each addition to wilt down before adding more. Cook the greens for about 5 minutes, stirring frequently, until they are wilted and tender.
5. Combine and Serve
Stir in the cauliflower purée and the remaining tablespoon of lemon juice, and mix well. If the mixture seems too thick, add a bit of water to adjust the consistency. Finally, add the baked tofu cubes to the saucepan, stirring gently to combine them with the spinach mixture. Season to taste with salt and freshly ground black pepper, and serve immediately.
Replace tofu with cooked chickpeas to add a different texture and flavor while keeping the dish plant-based.
Add coconut milk for a creamy texture and a hint of sweetness, which can also add to the dairy-free aspect.
Swap the dairy-free milk with canned coconut milk for a tropical richness.
If dairy is not a concern, traditional paneer can be used in place of tofu for a more authentic taste.
Use cashew cream made from soaked, blended cashews to give the saag a rich, buttery texture that mimics the creaminess of dairy.
Use fresh, organic spinach and high-quality firm tofu to ensure robust flavors and the right texture in the final dish.
Press the tofu to remove excess moisture and marinate it in spices like garam masala, ginger, and garlic for at least 30 minutes to infuse flavor.
Toast spices in oil to release essential oils and amplify flavors, but avoid burning to prevent bitterness.
Taste and adjust the seasonings near the end of cooking, adding salt, sugar, or spices as needed.
Cook onions, ginger, and garlic until golden brown to add depth to the saag through caramelization.
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