Recipes
Recipes

BOSHs saag ‘paneer’

This version of the fragrant Indian dish uses tofu in place of paneer

This version of the fragrant Indian dish uses tofu in place of paneer

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(31 votes)
Cooking Time

Cook: 1 Hour 15 Mins

Cooking Time

Serves: 2

Cooking Time

Price: £2.50 per serving

Nutritional Information

Each 643g serving contains

Energy
2424kj
579kcal
29%
Fat
23.8g
High
34%
Saturates
5.8g
Med
29%
Sugars
14.8g
High
16%
Salt
1.54g
High
26%
of your reference intake.
Typical energy values per 100g:
377kj/90kcal

Ingredients

250g firm tofu

Zest and juice 1lemon

2tbsp nutritional yeast, such as Marigold Engevita Yeast Flakes

1tbsp white miso paste* (or1tsp soy sauce)

1tsp coconut oil, melted

1tbsp olive oil

1tsp cumin seeds

1 onion, finely diced

Method

1
Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.
2
Press the tofu between 2 clean tea towels on a plate with a weight on top. Leave for 30 mins to drain.
3
Put the lemon zest and juice in a mixing bowl. Add the nutritional yeast, miso paste or soy sauce and coconut oil, and use a fork to combine. Cut the pressed tofu into 1.5cm cubes. Tip into the bowl, toss to coat and leave to marinate for 25-30 mins.
4
Spread the tofu out on the baking tray and bake for 20-30 mins until golden, turning halfway through.
5
Meanwhile, heat the olive oil in a large frying pan on medium. Add the cumin and stir for 30 secs. Add the onion; cook, stirring, for 5-7 mins. Add the garlic and ginger; stir for 1 min. Add the garam masala, turmeric and chilli flakes; stir for 30 secs. Add the tomatoes; stir for 3-4 mins. Add the spinach; stir for 2 mins. Finally, add the cream alternative and stir for 2 mins, until the mixture has a creamy consistency. Season with black pepper.
6
Take the tofu out of the oven, put the cubes on the spinach mixture and stir through. Serve with the chapatis or roti.