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Vegan Saag Tofu (Spinach & Tofu Curry)

Updated: Nov 16, 2023

Vegan recipe, lacto vegetarian recipes, plant-based recipes, Saag Tofu (Vegan Spinach Tofu Curry)
Saag Tofu (Vegan Spinach Tofu Curry)

Are you in the mood for a satisfying, flavourful meal that's easy to prepare? Our Creamy Vegan Saag Tofu (Spinach tofu curry) with Fluffy Rice is just what you need! This traditional Indian dish gets a vegan twist with the addition of tofu, which soaks up the fragrant and rich spinach sauce perfectly. The combination of spices and creamy sauce will have you licking your plate clean. So, let's get cooking and indulge in the taste of authentic Indian cuisine!



Serves: 4

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes



- 300 g firm tofu, drained, pressed, and cut into cubes

- 1 tbsp vegetable oil

- 1 large onion, finely chopped

- 3 garlic cloves, minced

- 1 tbsp grated fresh ginger

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp turmeric

- 1/2 tsp garam masala

- 1/4 tsp chilli powder (adjust to taste)

- 500 g fresh spinach, washed and roughly chopped

- 1 can (400 ml) coconut milk

- 1 tsp salt (or to taste)

- 1 cup uncooked basmati rice



1. Rinse the basmati rice under cold water until the water runs clear. Cook the rice according to the package instructions. Set aside and keep warm.

2. In a large pan, heat the vegetable oil over medium heat. Add the tofu cubes and cook for about 8-10 minutes, turning occasionally until golden and crispy. Remove from the pan and set aside.

3. In the same pan, add the onion and cook for 4-5 minutes until softened. Add the garlic and ginger, and cook for another minute, stirring continuously.

4. Stir in the ground cumin, ground coriander, turmeric, garam masala, and chilli powder. Cook for 1-2 minutes, allowing the spices to release their aroma.

5. Add the chopped spinach to the pan and cook for 3-4 minutes, stirring occasionally, until wilted.

6. Pour in the coconut milk, and stir to combine. Bring the mixture to a gentle simmer and cook for about 5 minutes until the sauce thickens slightly.

7. Return the cooked tofu to the pan, and cook for another 2-3 minutes to let the tofu absorb the

flavours of the sauce.

8. Taste the saag tofu and adjust the salt if needed.

To serve:

Serve the saag tofu with the fluffy basmati rice, and garnish with some chopped fresh coriander for extra freshness.


Additional Tips:

You can also serve this dish with some warm vegan naan bread to scoop up the creamy sauce.


Allergy information / alternatives:

This recipe is already vegan, dairy-free, and nut-free. For a gluten-free option, ensure that all the spices used are gluten-free.


Nutritional Information (per serving):

Calories: 565 kcal

Protein: 21 g

Carbohydrates: 69 g

Fibre: 6 g

Sugar: 5 g

Fat: 25 g

Saturated Fat: 18 g

Sodium: 670 mg

Note: The nutritional information provided is approximate and may vary based on the specific ingredients used and their proportions.

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