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[Photograph: Maren Caruso]

Tofu isn't necessarily one of the mainstays of the Indian pantry but soy paneer as it's known in India does make its way into quite a few dishes, including this Saag Soy Paneer, adapted from Andrea Nguyen's Asian Tofu. The tofu here stands in as a vegan variation of traditional paneer, a squeaky, mild fresh cow's milk cheese. To mimic the texture and salty flavors, Nguyen soaks the tofu in salted water before drying and pan frying it.

So that's the tofu part of the recipe, but let's talk about the saag. Meaning mixed greens, Nguyen combines mild spinach and peppery mustard greens in her recipe. They are wilted together and then whizzed in the food processor with a caramelized paste of ginger, garlic, and onions before being finished with cumin and chile.

If you'd like, you can stir in a few tablespoons of butter for added creaminess but this is a dish that has a lovely richness without any dairy at all. All you really need is some steamed basmati rice and a few warm chapatis for a very satisfying vegan meal.

As always with our Cook the Book feature, we have five (5) copies of 'Asian Tofu' to give away.

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Saag Soy Paneer >>

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