Crispy Tofu Saag Curry
Ingredients
Tofu
- 1 block XL tofu
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon salt
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
Curry
- 3 tablespoons light olive oil
- 1 medium onion
- 4 garlic cloves
- 1 tablespoon ginger
- 1 green chilli
- 1 tablespoon tomato puree
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chilli powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 400g spinach
- 1 tablespoon vegan butter
- 1/2 cup coconut milk
To serve
- 1 teaspoon fenugreek leaves
- 1 teaspoon lemon juice
- Basmati rice
Preparation
Preheat oven to 200C/180 fan and line a baking tray with parchment.
Add tofu to the tray and sprinkle with cumin seeds, turmeric, salt, nutritional yeast, lemon juice, and olive oil.
Roast for 40 minutes, turning once, until golden and crispy.
Meanwhile, heat olive oil in a non-stick pan and fry onions for 3-4 minutes until golden. Deglaze with water if needed.
Add garlic, ginger, and chilli, and sauté for 1 minute.
Add tomato puree, spices, salt, and pepper, and cook for 3 minutes to reduce down. Add a touch of water if needed.
Transfer the mixture to a high-speed blender and blitz until almost smooth.
Add the mixture back to the pan, stir through coconut milk and a good knob of vegan butter.
Top with lemon juice, fenugreek leaves, and the baked tofu.
Serve with rice or naan.
Tips
Tofu serves as a great plant-based alternative to paneer in this curry, providing a protein boost.
