How do I get a tandoori char without drying the tofu?

Use high heat and minimal turning. Finish with a quick blast under the grill to char the edges while keeping the centre tender.

Can I make this ahead?

Yes. Marinate the tofu overnight and bring it to room temperature before roasting for the best texture.

How can I keep my green chutney vibrant?

Use cold ingredients, blend briefly, and add a splash of lemon juice to lock in colour.

What should I serve with tandoori tofu?

Pair with vegan rotis or basmati rice. A cucumber raita-style dip or chickpea salad works well on the side.

Is there a lacto-vegetarian option?

Swap tofu for paneer and use dairy yogurt in the marinade and chutney.

How can I make it spicier?

Increase Kashmiri chilli in the marinade, add green chilli to the chutney, or finish with chilli flakes.

How long do the chutney and onions keep?

Chutney keeps for 3 days in the fridge. The pink onions stay crisp and tangy for up to 5 days in a sealed container.

Can I make this without an oven?

Yes. Use a hot griddle pan or an air fryer at 200°C for 10–12 minutes, turning or shaking halfway.

Vegan Saag Tofu

Name: Juicy Vegan Tandoori Tofu
Prep time: 20 min
Cook time: 15 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium red onion, thinly sliced; 1 tbsp lemon juice, plus lemon wedges to serve; 1 tbsp white vinegar; Pinch sea salt; Pinch sugar; 700 g firm tofu, drained and pressed; 150 g thick vegan yogurt; 1 tbsp lemon juice; 1 tbsp neutral oil; 2 tsp ginger garlic paste; 2 tsp tandoori masala powder; 1 tsp Kashmiri chilli powder; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp turmeric; 1/2 tsp garam masala; 3/4 tsp fine sea salt; 40 g fresh coriander leaves and tender stems; 10 g fresh mint leaves; 1 small green chilli, deseeded; 1 small clove garlic; 2 tbsp lemon juice; 4 tbsp vegan yogurt; 1 tbsp water; Pinch sugar; Pinch salt; 1 tbsp chopped coriander, to finish

Plantiful Palate
13 minutes ago
7 min read

Vegan Recipes Lacto Vegetarian Recipes Plant based Recipes Vegan Indian Recipes Vegan Saag Tofu

This Creamy Saag Tofu Vegan Curry is everything you want when you need a meal that actually delivers, velvety spinach sauce, golden tofu cubes that drink up every bit of spice, and a richness that makes you reach for one more vegan roti (or more rice, or honestly, a spoon).

It's simple, satisfying, and surprisingly quick.

Perfect for:

Vegan weeknight dinners when takeout feels too expensive
Meal prep that actually tastes better the next day
Anyone who thinks they don't like tofu (trust us on this)

What I love most about this recipe is how it proves that vegan Indian recipes can deliver all the depth and satisfaction of the classics while staying completely plant based. The spinach is cooked until velvety, then blended with cashews and gentle spices for that restaurant style creaminess without dairy. It slots beautifully into your regular line up of vegan recipes and also sits naturally alongside lacto vegetarian recipes at family tables, the sort of dish that has everyone reaching in for a second scoop before they have even finished the first.

Recipe:

Serves: 4

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins

Ingredients:

For the tofu:

400 g firm tofu, pressed
1 tbsp neutral oil
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp salt

For the saag base:

500 g fresh spinach, washed
1 medium onion, finely chopped
2 tbsp neutral oil
3 cloves garlic, finely chopped
2 cm piece fresh ginger, finely grated
1 green chilli, finely chopped, optional
2 medium tomatoes, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp garam masala
½ tsp ground turmeric
½ tsp chilli powder, adjust to taste
80 g raw cashews, soaked in hot water for 20 minutes then drained
150 ml water or light vegetable stock
½ tsp salt, plus more to taste
Black pepper to taste
Small handful fresh coriander leaves, roughly chopped

For serving:

Cooked basmati rice or warm vegan rotis
Extra coriander leaves

Method:

Cut the pressed tofu into generous cubes. In a bowl, toss the tofu with oil, turmeric, cumin and salt until each piece is lightly coated.
Warm a wide frying pan over medium heat. Add the seasoned tofu and cook for 3 to 4 minutes on each side until lightly golden at the edges. Remove to a plate and keep to one side.
Bring a large pot of water to a simmer. Add the spinach and blanch for 1 to 2 minutes until the leaves wilt and turn deep green. Drain immediately and rinse under cold water to stop the cooking, then squeeze out excess water with your hands.
Add the blanched spinach to a blender along with the soaked cashews and 100 millilitres of water or stock. Blend until you have a smooth, creamy green puree. If it feels very thick, add a splash more water to help it move.
In the same pan you used for the tofu, add 2 tablespoons of neutral oil and warm over medium heat. Tip in the chopped onion and cook for 6 to 8 minutes, stirring often, until soft and starting to turn golden at the edges.
Stir in the garlic, ginger and green chilli if using. Cook for 1 to 2 minutes until fragrant, taking care that the garlic does not burn.
Add the chopped tomatoes to the pan and cook for 5 to 7 minutes until they break down into a thick, jammy base and most of the liquid has evaporated.
Sprinkle in cumin, coriander, garam masala, turmeric and chilli powder. Stir the spices into the tomato mixture for about 1 minute until the kitchen smells toasty and aromatic.
Pour in the spinach and cashew puree and the remaining 50 millilitres of water or stock. Stir well to combine with the spiced tomato base. Bring everything to a gentle simmer.
Season with salt and a few twists of black pepper. Let the saag bubble slowly for 8 to 10 minutes, stirring now and then, until it thickens slightly and the flavours settle into a silky sauce.
Add the golden tofu cubes back into the pan. Gently fold them through the saag so they are well coated but not broken. Simmer for another 3 to 4 minutes so the tofu can soak up the flavour.
Taste and adjust seasoning, adding a pinch more salt or chilli if you like a stronger kick. Scatter fresh coriander leaves over the top, then serve hot with basmati rice or vegan naan.

Additional Tips:

Press the tofu well so it can soak up more of the marinade and hold its shape in the curry. A quick press between clean tea towels with a weight on top for 15 minutes works well.
Blanching the spinach before blending helps keep the colour vibrant and removes any hint of bitterness.
The cashews are key for a rich, creamy texture. If your blender is not very powerful, soak them a little longer to help them blend smoothly.
Let the onion and tomato base cook long enough to turn sweet and savoury, this step builds a lot of flavour and makes the saag taste restaurant worthy.
If your saag thickens more than you would like, stir in a splash of hot water or stock just before serving to loosen it back to a glossy sauce.
Pair it with warm vegan rotis or fluffy basmati rice and explore more flavour pairings at Plantiful Palate.

Alternative Cooking Methods:

Air fryer tofu: air fry the seasoned tofu cubes at 190°C for 12 to 14 minutes, shaking the basket halfway through, until crisp and golden on the edges.
Oven baked tofu: bake the seasoned tofu cubes on a lined tray at 200°C fan 180°C for 20 minutes, turning once, until lightly golden and firm.
Coconut variation: swap half the water in the spinach blend for light coconut milk for a richer, slightly sweeter sauce.
Extra greens: replace a quarter of the spinach with chopped kale or mustard greens for a deeper, earthier flavour.
Mild version: reduce the chilli powder and skip the fresh green chilli, then offer chilli flakes or fresh chilli at the table for spice lovers.

Allergy information / alternatives:

Nut free: replace the cashews with 150 millilitres of a thick oat or soy cream. Add it after the spices and heat gently so it does not split.
Gluten free: this curry is naturally gluten free as long as your stock and bread choices are certified gluten free.
Soy free: swap the tofu for cubes of cooked potato or chickpeas and keep the rest of the recipe the same.

Nutritional Information (per serving):

Calories: 420
Protein: 20 g
Carbohydrates: 25 g
Fat: 26 g
Sugar: 6 g
Salt: 1.5 g

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

For more bold vegan recipes and quick vegan Indian recipes, explore the Plantiful Palate collection, flavour‑first, weeknight‑friendly, always crowd‑pleasing, and designed to help you cook authentic plant‑based Indian dishes at home that are easy, accessible, and full of flavour.

Vegan Saag Tofu FAQs

❓ How do I make a creamy saag tofu curry without dairy?

This vegan recipe uses blended cashews and spinach to create a naturally creamy base instead of cream. The result is a rich sauce that keeps the dish fully plant based while still feeling indulgent.

❓ Can I use frozen spinach in this vegan Indian recipe?

Yes. Thaw the spinach fully, squeeze out as much water as you can, then weigh out 500 grams and blend with the soaked cashews. The texture will be slightly softer but still delicious.

❓ What is the best way to get flavour into tofu for vegan recipes like this?

Pressing the tofu and seasoning it with spices before browning helps it soak up flavour. Letting it simmer briefly in the saag at the end means every cube tastes as rich as the sauce around it.

❓ Can I make this saag tofu ahead for meal prep?

Saag tofu keeps very well. Store it in an airtight container in the fridge for up to three days. Reheat gently on the hob with a splash of water if needed to loosen the sauce.

❓ What can I serve with this vegan curry to make a full vegan Indian meal?

Serve with basmati rice, vegan naan, a simple cucumber raita made with plant yoghurt and maybe a side of roasted cauliflower or your favourite lentil dish from your collection of vegan recipes.

❓ Can I reduce the fat content of this vegan curry?

Use a little less oil when frying the onions and reduce the amount of cashews slightly. The sauce will be lighter but still flavourful thanks to the spices and spinach.

❓ How spicy is this saag tofu and how can I adjust it?

As written it has a gentle to medium warmth. For a milder curry reduce the chilli powder and skip the fresh green chilli. For more heat, add extra chilli powder or some fresh green chillies at the end.

❓ Can I freeze leftover saag tofu?

Yes. Cool the curry completely, portion into containers and freeze for up to three months. Thaw overnight in the fridge and reheat on the hob, adding a splash of water to bring the sauce back to a creamy consistency.

If you’re looking for more vegan recipes or lacto vegetarian recipes like this one, visit Plantiful Palate’s full recipe library.

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