Brussels Sprout and Spinach Saag Tofu “Paneer”

Coconut milk adds a creamy richness to this vegan take on a traditional saag paneer. Fragrant spices are combined with seasonal greens and roasted tofu in a nutritious, flavorful stew-like dish that’s abundant in iron and antioxidants, and as full of flavor as it is vibrant in color! Dial the heat of spice up or down with the amount of added green chili. Serve piping hot on its own or enjoy with your favorite side.

This recipe originally appeared on alive.com as “Brussels Sprout and Spinach Saag Tofu “Paneer”.”

Brussels Sprout and Spinach Saag Tofu “Paneer”

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Servings

3-4

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Ingredients

Tofu "paneer"

• 12.5 oz firm tofu
• 1 Tbsp +2 tsp nutritional yeast
• 1 tsp garam masala
• 1 tsp avocado oil
• 1/2 tsp sea salt

Saang greens

• 4 cups Brussels sprout leaves no stems
• 4 cups spinach leaves
• 1 Tbsp coconut oil
• 1 red onion finely diced
• 4 cloves garlic peeled and grated or finely minced
• 1/2 to 1 green chili stem removed and sliced (depending on your heat preference)
• 1 Tbsp grated gingerroot
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/4 tsp ground turmeric
• 3/4 cup coconut milk
• 1 1/2 tsp sea salt divided
• 1 cup reserved blanched greens water

Ingredients Tofu "paneer" 12.5 oz firm tofu 1 Tbsp +2 tsp nutritional yeast 1 tsp garam masala 1 tsp avocado oil 1/2 tsp sea salt Saang greens 4 cups Brussels sprout leaves no stems 4 cups spinach leaves 1 Tbsp coconut oil 1 red onion finely diced 4 cloves garlic peeled and grated or finely minced 1/2 to 1 green chili stem removed and sliced (depending on your heat preference) 1 Tbsp grated gingerroot 1 tsp ground cumin 1 tsp ground coriander 1/4 tsp ground turmeric 3/4 cup coconut milk 1 1/2 tsp sea salt divided 1 cup reserved blanched greens water

Servings 3-4 Print Recipe

Instructions

1. Preheat oven to 400 F. Line baking sheet with parchment paper.
2. Remove moisture from tofu by wrapping in clean towel and resting cast iron skillet or heavy object on top for minimum of 10 minutes. Cut tofu into 1/2 inch squares. In medium bowl, add tofu, nutritional yeast, garam masala, avocado oil, and sea salt and toss together.
3. On baking sheet, place tofu in single layer and roast in preheated oven for 10 to 15 minutes, until golden brown. Turn tofu after 6 minutes to ensure browned evenly. Remove from oven and set aside.
4. To large pot, add water and 1/2 tsp sea salt; bring to a boil on medium to high heat. Prepare large bowl with water and ice and set aside. Blanch Brussels sprout leaves for about 1 minute; add spinach leaves and blanch for a further 30 seconds. Turn off heat. Remove greens with slotted spoon or mesh hand strainer and plunge into ice bath. Reserve 1 cup of blanched greens water.
5. To large sauté pan on medium heat, add coconut oil and red onion and sauté until translucent. Add garlic, ginger, and green chili and sauté for another minute. Add cumin, coriander, and turmeric and continuously stir. If sauté pan is dry, add 1 Tbsp of reserved greens water to avoid burning spices. When fragrant, remove from heat.
6. Remove greens from ice bath with slotted spoon or fine mesh strainer and add to high-speed blender. Add cooked onion mixture, remaining 1 tsp sea salt, and coconut milk and blend until smooth.
7. Return sauté pan to medium to low heat and pour in blended greens. If mixture is too thick, add and stir in reserved greens water, 1/4 cup at a time, until thick and creamy consistency. Add roasted tofu to saag mixture and continue cooking until heated through. Enjoy with your favorite side.