My Favorite Vegan Saag Paneer Recipe

Simple Vegan Saag Paneer Recipe

This vegan saag paneer is a easy way to enjoy the flavorful taste of Indian.


  • 1 tablespoon coconut oil
  • 1 large onion
  • 2 tomatoes
  • 1/4 cup sun-dried tomatoes
  • 1 tablespoon Nutritional Yeast
  • 1 can coconut milk or 1.5 cups coconut milk
  • 1 tablespoon red curry
  • 1 teaspoon cumin
  • 1 teaspoon ginger or 1 tablespoon grated fresh ginger
  • 1 teaspoon garlic powder or 2 garlic cloves
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 3 cups fresh spinach or 2 cups frozen spinach (rinsed)
  • 1 lb. extra firm tofu, drained and pressed at least 20 minutes, and cut into 1 inch cubes (optional)


  1. Heat coconut oil in a large skillet over medium heat. Added chopped onions, cumin and red curry. Sauté until it becomes a thick paste.
  2. In a high speed blender or food processor, combined ginger, garlic, turmeric, tomatoes, sun-dried tomatoes, and nutritional yeast in food processor. Blend or pulse until smooth consistency.
  3. Add tomato sauce, garam masala, and salt into your skillet. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 8 minutes, until most of the liquid has cooked off.
  4. Add coconut milk, and spinach. Allow it to simmer for another 2 minutes. Mixture should be thick and creamy.
  5. Serve with rice, cauliflower rice and/or naan.


Optional: Heat oil in another large skillet over medium-high heat. Add chopped tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing to ensure even cooking on all sides.