After I had this dish in its non-cleanse form at my favorite Indian restaurant, I decided to try to make it in cleanse-friendly form. I was delighted that it turned out so well! Tofu takes the place of cheese (I know, but it really works!), and soy cream and yogurt substitute for their dairy-laden namesakes. This is simply, utterly delicious! Serve with brown rice.
Vegan Sag Paneer
Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield 4.5 cups
1 1/2 lb Raw Spinach
12 oz Organic Tofu, Extra Firm
2 tbsp Olive Oil
1 tbsp Ginger Paste
1 tbsp Concentrated Garlic Paste
3 dried red chili peppers
2 tbsp Spices, Garam Masala or Curry Powder (I’ve used both separately; next time I’m going to use 1.2 and ½)
1/2 cup soy yogurt, plain (I use Silk)
1 1/2 cup soy creamer (I use Silk)
Trim and wash spinach; do not dry. Chop leaves in 1-inch pieces. Cut tofu in two horizontally and wrap in paper towels. Place under a couple of plates.
Put oil in a large nonstick skillet over medium-high heat. A minute later, add ginger, garlic and chilies and cook, stirring occasionally, until garlic begins to color.
Stir in curry powder and a large pinch of salt and cook, stirring, for about 30 seconds. Add spinach and cook, stirring, until it wilts, then add yogurt and a cup of the cream. Pick out chilies and discard.
Cook mixture over medium-high heat; liquid in spinach will boil off. When mixture is nearly dry, cut tofu into half-inch pieces and incorporate. When tofu is hot, add remaining cream and cook for another minute or two, stirring. Adjust seasoning and serve.
Serving Size: 1/2 cup
Amount per Serving
Calories from Fat 77.5
% Daily Value *
Total Fat 8.61g 13%
Saturated Fat 0.47g 2%
Cholesterol 0mg 0%
Sodium 152.59mg 6%
Total Carbohydrate 7.85g 2%
Dietary Fiber 2.66g 10%
Protein 2.85g 5%
Est. Percent of Calories from:
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calories needs.
Adapted from bitten.blogs.nytimes.com