Vegan Saag Tofu Paneer


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Give the crowd-pleasing restaurant favourite a dairy-free makeover.

Using Rude Health Almond Drink and Tofu pieces. Using budget-friendly frozen spinach and smooth and silky Almond Drink makes this a nutritious and delicious recipe. 


Serves: 4 

Prep Time: 5 minutes 

Cooking Time: 20 minutes  



75ml Rude Health Almond Drink

250g Firm Tofu 

5 tbsp Oil 

450g Frozen Spinach  

1 large White Onion (diced) 

2 tbsp Ginger and Garlic paste 

2 Green Chillis (finally chopped) 

1 Fresh Tomato (diced) 

1 tsp Cumin Seeds 

1 Cinnamon Stick 

½ - 1tsp Hot Chili Powder 

1 tsp Ground Turmeric  

1 tbsp Ground Cumin 

1 tbsp Ground Coriander 

1 tsp Fenugreek leaves (Optional) 

½ tsp Garam Masala 

Salt to taste  

Wedge of Lemon 



Step 1.

Start by squeezing out any excess water from the tofu by wrapping it in a paper towel and placing a heavy pan on top.  


Step 2.

Meanwhile heat your oil of choice, adding the cumin seeds and cinnamon stick until they fizz, followed by the diced onion. Stir fry for about 5 minutes until slightly brown then add the ginger and garlic paste with the green chilis and sauté́ for a minute. 


Step 3.

Add the diced tomato and all the ground spices, along with fenugreek leaves (if you’re using) and a pinch of salt. You can add a splash of water if needed, followed by the spinach. Stir to combine and let the mixture simmer for 10 minutes.  


Step 4.

Meanwhile, chop the tofu into cubes (2cmx2cm) and sprinkle with salt and turmeric then arrange in a large pan. Avoid stirring and let each side catch some colour before gently flipping each cube.  


Step 5.

Once the spinach mixture has combined with the spices, remove the cinnamon stick and purée slightly with a stick blender for a smooth consistency but still with some texture. 


Step 6.

Stir in the Rude Health Almond Drink, heat through and tumble in the tofu cubes. 


Step 7.

Finish with a squeeze of lemon. Enjoy with chappati’s or steamed rice.  

Recipe developed with Nisha Parmar. 

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