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Curried Spinach with Tofu Paneer

What you need: 

oil, as needed
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan, optional
2 tablespoons water
1/2 teaspoon spicy brown mustard
1/4 pound extra-firm tofu, drained and cubed (should still be soft when cooked)
1/2 tablespoon curry powder
3-4 cups baby spinach

What you do: 

1. Heat veggie oil on medium heat in a large skillet. In a small bowl, mix nutritional yeast, onion powder, salt, vegan parmesan, water, and mustard until well-blended.
2. Pour mixture in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on 1 side for about 3-5 minutes, then flip. Move to one end of skillet.
3. In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.
Serve immediately over pasta or grain of choice.

Preparation Time: 
10 to 15 minutes
Cooking Time: 
Servings: 
1-2
Recipe Category: 

SO HOW'D IT GO?

Just made this and WOW!  It was amazing!  :D

I changed a few things though.  I found that I needed to make the "cheesy" sauce twice......once to coat the tofu, then again to coat the spinach.  (Next time I will just double the measurements for the sauce.)  I also omitted the vegan parmesan and the onion powder (because I didn't have any). 

LOVE this recipe!  Next time, I will make a bigger batch for more leftovers......I could eat this all week!  ;)b

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Saag Paneer is a favorite for me, but I would rather have tofu than cheese any day. I was so happy to find this recipe! Here's my feedback:

After you sautee the spinach, blend it or toss it in the food processor for a much, much better texture. For extra flavor cook the spinach with a handful of diced onions.

I also added some scoops of "Cheez Frosting" (pureed almonds, miso, lemon juice, apple cider vinegar), which made it creamy and decadant.

I made this and liked it okay, but I wasn't in love. I'm not exactly sure what was off, but I'll need to experiement some more. It's definitely good and worth trying again. I didn't actually measure any of my ingredients, so I might have gone wrong there. Also, I'm used to super fatty ghee saag paneer, which has a heavy texture, so this healthy version might take adjustment.

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I made this last night and it was delicious!! I will defintely double the recipe next time as it only fed me and my Hubby and left us wanting more, also might double the  :)spice and curry as it was a bit bland, but over all great and simple to make, we will enjoy this recipe again for sure!!!

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the paneer was so good!! i would double the sauce next time. i didnt have spinach so i used collards, which worked out okay, but spinach would probably be best since it shrivels up more when cooked.

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I blended the spinach this time and it was awesome!  I also added a bit of lemon juice to the paneer mixture and it gave it a little kick!

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:flower:  This recipe was sooo good. I added a little Garam Masala. I think I'll make it tonight.  ;)b

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I made this for my fellow co-opers last night and it was a big hit.  Great recipe!

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the paneer part of this was delicious, the spinach part was a little bland to me even after using mdvegans tweaks (except adding the onion).  although, ive never eaten the original dairy version of this so idunno if it is more of a mild flavored dish.  i served it over quinoa and im trying to think of other dishes to use the tofu paneer with.

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Wow..My first ever attempt at veg Indian...I am amazed..and very satisfied..Thank you!

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WONDERFUL!  In addition to being very quick and easy, this dish passes my "use the minimum number of pots/pans/etc." and was easy to clean up.  I will make this again without question.  Thanks for the recipe!!

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