Saag tofu (spinach curry)

A plant-based take on the Indian palak paneer: creamy, spiced spinach with cubes of golden tofu instead of cheese. Rich in iron and plant protein, it is a comforting, fragrant dinner.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 179 kcal · 14 g protein · 6 g carbohydrate · 10 g fat

Ingredients

• 400 g of spinach
• 250 g of firm tofu
• 1 onion
• 2 cloves of garlic
• 1 tbsp garam masala
• 100 ml of coconut milk
• 1 tsp ginger

Method

1. Brown the tofu cubes and set aside.
2. Sweat the onion, garlic, ginger and spices.
3. Add the spinach and coconut milk, then blend into a creamy sauce.
4. Return the tofu, heat through and serve with rice.

Nutritional benefits

Spinach is rich in iron, folate and antioxidants, and tofu provides complete plant protein (replacing the richer paneer). Indian spices add an anti-inflammatory touch. A creamy, complete and filling plant-based curry that is naturally gluten-free.

Variations and substitutions

• With paneer (the traditional version, not vegan).
• With extra chickpeas.
• Spicier: add fresh chilli.
• With yoghurt instead of coconut milk.

Storage and making ahead

Keeps for 3 days and freezes well. Reheat gently.

💡 Good to know

Brown the tofu well before adding it to the sauce: it holds its shape and does not fall apart in the creamy spinach.

Read more

Discover more vegetarian recipes · vegan recipes · high-protein recipes · gluten-free recipes · anti-inflammatory recipes.

Foods in this recipe: spinach · firm tofu · onion · garlic · garam masala.

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