BOSH saag paneer

BOSH!’s saag ‘paneer’

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

By , 24 January 2020

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BOSH!’s saag ‘paneer’
  • 1 Hour 15 Mins

  • Serves: 2

Nutritional Info
Each 643g serving contains
  • Energy

    2421KJ

    579KCAL

    29%
  • Fat

    23.8g

    high

    34%
  • Saturates

    5.8g

    low

    29%
  • Sugars

    14.8g

    low

    16%
  • Salt

    1.54g

    low

    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
  • Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.

  • Press the tofu between 2 clean tea towels on a plate with a weight on top. Leave for 30 mins to drain.

  • 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.

  • Spread the tofu out on the baking tray and bake for 20-30 mins until golden, turning halfway through.

  • 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.

  • Take the tofu out of the oven, put the cubes on the spinach mixture and stir through. Serve with the chapatis or roti.