• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About
    • Contact
    • Photo Use Policy

Connoisseurus Veg logo

SUBSCRIBE

Sign up for email updates and receive a free copy of my veggie burger e-book!

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • Free Veggie Burger Book
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    You are here: Home / Entrees / Vegan Saag Paneer (with Tofu Paneer!)

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: April 1, 2017

    Vegan Saag Paneer (with Tofu Paneer!)

    Jump to Recipe Print Recipe
    Vegan Saag Paneer

    This vegan saag paneer has pan fried tofu cubes that stand in for cheese and are smothered in spicy curried spinach and coconut milk mixture.

    Plate of Vegan Saag Paneer and Rice on a Distressed Surface with Fabric Naan, and Skillet

    I've been eating a lot of spinach lately. You might have noticed. A girl's gotta get her iron. I've also been cooking and eating a lot of Indian food lately. I think that's a fall thing. Hot, comforting and spicy veggie-packed goodness is always a nice little pick-me-up when the weather starts to cool down.

    Skillet Full of Vegan Saag Paneer with Wooden Spoon

    I had a bit of a revelation about veganizing Indian food recently: tofu, when covered in saucy, Indian spicyness, totally tastes like paneer. I should have known this. Years ago I had repeated discussions on this with vegan friend who ate paneer from a local Indian place, claiming it was tofu. She didn't believe me when I told her it was cheese, and continued to eat it, confident that her meal was dairy-free. In hindsight, this totally makes sense, as tofu is pretty close to a vegan version of paneer, but made with soymilk instead of dairy.

    Overhead View of a Plate of Vegan Saag Paneer with Fork

    If paneer can be mistaken for tofu, then tofu should totally be able to pass as paneer.

    Anyhow, I decided to put my newfound knowledge of tofu and my recent affinity for spinach together, and I ended up with a mean vegan saag paneer. I was really happy with how this came out. Like, really, really happy. As in, if this had been served to me at an Indian restaurant as saag paneer, I'd never question whether the paneer was actually tofu, or if the spinach missing something. In fact, I'd probably say to the server, "This is some fantastic saag paneer!" That's what I said when I tasted this version, only, I said it to myself, and inserted "vegan" before "saag."

    Plate of Vegan Saag Paneer and Rice with Skillet, Naan and Lemon Half in the Background

    That "something" missing from the spinach would be heavy cream. I subbed a bit of coconut milk, and didn't miss any of the richness of traditional saag paneer. There is a mild coconut taste to this, which I like. Coconut paired with any type of curry is always a winner with me. If you absolutely object to the taste of coconut, and I know a few people do, cashew milk might be a good substitute.

    Plate of Vegan Saag Paneer and Rice on a Distressed Surface with Fabric Naan, and Skillet
    4.92 from 23 votes
    Print

    Vegan Saag Paneer (with Tofu Paneer!)

    This vegan saag paneer has pan fried tofu cubes that stand in for cheese and are smothered in spicy curried spinach and coconut milk mixture.
    Course Entree
    Cuisine American, Indian
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4
    Calories 211 kcal
    Author Alissa

    Ingredients

    • 1 small onion, chopped
    • 1 tablespoon grated fresh ginger
    • 3 garlic cloves, minced
    • 9 ounces fresh spinach
    • 2 tablespoons vegetable oil
    • 1 14 ounce package extra firm tofu, drained and pressed at least 20 minutes, and cut into 1 inch cubes
    • 1 teaspoon ground turmeric
    • 1 cup vegetable broth
    • 1 tablespoon lemon juice
    • 1 teaspoon ground cumin
    • 1 teaspoon garam masala
    • 1 teaspoon Asian chili paste (sambal oelek)
    • 2 teaspoons granulated vegan sugar
    • ½ teaspoon salt
    • ¼ cup full fat coconut milk from a can, or more, if you like

    Instructions

    1. Place onion, ginger, garlic and spinach in food processor. Pulse, stopping to stir up everything a few times. You may need to do this in batches, depending on the size of your food processor bowl. Stop when spinach is very finely chopped, just shy of becoming blended.
    2. Heat the oil in a large skillet over medium-high heat. Add tofu. Cook about 10 minutes, until tofu cubes begin to brown lightly and crisp up, tossing a few times to ensure even cooking on all sides.
    3. Sprinkle turmeric over tofu and toss a few more times to coat the tofu cubes.
    4. Add spinach mixture, broth, lemon juice, cumin, garam masala, chili paste, sugar and salt. Stir a few times to mix everything up. Reduce heat to medium and allow to simmer about 10 minutes, until most of the liquid has cooked off.
    5. Add coconut milk, and cook another minute. Mixture should be thick and creamy.
    6. Serve with rice and naan.

    Recipe Notes

    I've made this a few times since originally posting the recipe, and found that I prefer a higher spinach to tofu ratio. If you do too, either cut the amount of tofu, oil, and turmeric in half (you'll get fewer servings though), or double everything else (in which case you'll get a few more servings).

    Nutrition Facts
    Vegan Saag Paneer (with Tofu Paneer!)
    Amount Per Serving
    Calories 211 Calories from Fat 133
    % Daily Value*
    Fat 14.8g23%
    Saturated Fat 5.2g26%
    Sodium 584mg24%
    Potassium 637mg18%
    Carbohydrates 10.8g4%
    Fiber 3.1g12%
    Sugar 4.2g5%
    Protein 12g24%
    Calcium 220mg22%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Vegan Pea Pesto Stuffed Shells
    Slow Cooker White Bean Soup with Tempeh Bacon (Vegan Bean with Bacon Soup!) »

    Sharing is caring!

    • Facebook
    • Twitter
    • Email

    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

    Subscribe

    Subscribe for email updates and receive a free copy of my veggie burger e-book!

    Reader Interactions

    Comments

    1. Katie (The Muffin Myth) says

      September 29, 2014 at 3:34 pm

      Yummers! Saag paneer is one my favourite things of all time ever! If I was stuck on a desert island I would want it to be with saag paneer. I usually make my own paneer, but I think the tofu idea is great for changing things up, and I love that this is fully vegan. I may just have to have an Indian night this weekend!

      Reply
      • Alissa Saenz says

        September 29, 2014 at 9:49 pm

        Me too! I tried making paneer years ago and I couldn't get it to come out right - it was always too soft. I was pretty psyched when I realized tofu worked because it made the dish vegan and avoided the whole making and/or seeking out paneer part of the process. :)

        Reply
    2. Mercedes says

      September 30, 2014 at 10:34 am

      I need to give this a try, I normally resort to Saag Bhaji to avoid the cheese but I think this might work, I don't know why I never thought of it before!

      Reply
      • Alissa Saenz says

        September 30, 2014 at 9:20 pm

        I know! Once I tried this I had to wonder why I hadn't done it sooner! I think you'll really enjoy it if you give it a try. :)

        Reply
    3. Christa says

      January 06, 2015 at 10:31 pm

      Made this tonight for dinner. It was delicious! And easy. And quick. Can't beat that! Thanks very much.

      Reply
      • Alissa Saenz says

        January 11, 2015 at 12:41 pm

        Yay! Glad you enjoyed it! Thanks Christa!

        Reply
    4. Angela says

      August 17, 2015 at 11:10 pm

      Thank you for this recipe! I tried it tonight and it was delicious. Instead of chili paste (since it's not something I use often enough to warrant purchasing a jar) I used chili powder & red pepper flakes, and I halved the sugar. Will definitely be making this again! :)

      Reply
      • Alissa Saenz says

        August 18, 2015 at 9:09 pm

        Awesome! Glad you liked it! :)

        Reply
    5. Susan says

      December 03, 2015 at 10:53 pm

      I can't wait to try this. It is something that I have really missed since becoming vegan a few years ago! Thank you!

      Reply
      • Alissa Saenz says

        December 06, 2015 at 8:49 pm

        This was always one of my Indian restaurant favorites too. I hope you enjoy this version as much as the original! :)

        Reply
    6. k says

      December 20, 2015 at 7:35 am

      One of the tastiest versions of this recipe I have tried. Perfect, not too rich, but creamy, taste very authentic, will be making this again :)

      Reply
      • Alissa Saenz says

        December 22, 2015 at 2:46 pm

        Awesome! Glad you enjoyed it!!

        Reply
    7. Cassie Autumn Tran says

      March 09, 2016 at 3:07 pm

      I love eating saag at Indian restaurants! I tend to overdo it at Indian lunch buffets XD I'm so glad you have a vegan recipe because I'm lactose intolerant, so recreating saag at home and knowing that I'll be able to digest it properly is such a big help!

      Reply
      • Alissa Saenz says

        March 12, 2016 at 9:11 pm

        I totally know what you mean - Indian buffets can be so dangerous that way! Hope you enjoy this! :)

        Reply
    8. Marina says

      September 29, 2016 at 6:19 am

      what would it be like to substitute a mix of other greens, like kale, bok Choy, mustard greens, etc. for spinach? I have a ton of greens from my CSA that I need to find so something to do with!

      Reply
      • Alissa Saenz says

        October 02, 2016 at 11:39 am

        I think kale, mustard greens or even chard might be nice. You might need to adjust the cook-time a bit depending on what you're using - kale particularly tends to take a bit longer. I'd love to hear how it turns out if you try it. :)

        Reply
      • Ana says

        January 18, 2020 at 7:37 pm

        I made the recipes with 50% kale and 50% Spinach. I also omitted the sugar and salt. I was still very very delicious.

        Reply
        • M. G . R. says

          May 10, 2020 at 10:24 am

          Good to know you don’t need the sugar and salt! I’m going to try it!

          Reply
    9. Emma says

      October 16, 2016 at 5:26 am

      I fell in love with saag paneer at my local Indian restaurant but as I'm trying to steer away from dairy I was looking for a tofu alternative and stumbled across this recipe. I have to say it is amazing and just as good as the one from the Indian, the tofu actually soaks up the spices better than the paneer does making it even tastier. I will say though that the first time I made it I had to add cornflour because the extra liquid from the vegetable stock was not reducing at all, the second time I made it I just stirred half a vegetable stock cube into the coconut milk and didn't add any water at all and it was a much better consistency.

      Reply
      • Alissa Saenz says

        October 22, 2016 at 9:33 pm

        Glad you're enjoying this, and that's a great tip about using a bullion cube. I'll give it a try next time. Thanks Emma!

        Reply
    10. Melissa says

      October 30, 2016 at 6:20 pm

      This is an awesome recipe! I only go to the Indian lunch buffets for this and now I can just make it at home! Very flavorful and definitely making it again, thank you!!!

      Reply
      • Melissa says

        October 30, 2016 at 6:21 pm

        But I'm interested in the nutrition content. Does anyone have any insight?

        Reply
        • Alissa Saenz says

          November 03, 2016 at 10:36 pm

          This is a great tool for calculating nutrition info.

          Reply
      • Alissa Saenz says

        November 03, 2016 at 10:35 pm

        Glad you enjoyed it!

        Reply
    11. April says

      November 29, 2016 at 8:29 am

      Made this and it was delicious! Read the comments before preparing it, so I didn't use the cup of broth. I crumbled a bullion cube into the other spices and added them all along with the coconut milk. My can of coconut milk had separated, so I used about a quarter cup of the coconut cream on top and a little bit of the coconut water underneath. Cooked for about ten minutes, and it turned out excellent! I'll be making this again!

      Reply
      • Alissa Saenz says

        December 04, 2016 at 10:24 am

        Yay! Glad you enjoyed it!

        Reply
    12. Vanessa at Crumbs says

      January 18, 2017 at 9:59 pm

      Thanks for publishing one of my favorite Indian dishes. I used Swiss chard in place of spinach because that's what the farmer had available. It blends nicely and stands in fine.

      Reply
      • Alissa Saenz says

        January 19, 2017 at 9:14 pm

        Thank sounds great! I've been meaning to try this with some different types of greens - I'll have to give chard a try. :)

        Reply
    13. Lorelei says

      February 28, 2017 at 6:46 pm

      Oh boy, thank you for this! Ive made s.p. Many times (with home made paneer) and Im so happy that usung tofu was easier and so much faster. We didnt miss the dairy at all and will make it this way from now on.

      Reply
      • Alissa Saenz says

        March 01, 2017 at 8:57 am

        Yay! Glad you enjoyed it!

        Reply
    14. Michelle says

      April 02, 2017 at 8:09 pm

      I'd like to try this with marinated baked tofu, to make it lower calorie.

      Reply
      • Alissa Saenz says

        April 02, 2017 at 8:43 pm

        I think that would work if you go with a flavor that's relatively mild to avoid competing too much with the spices in the spinach. You could also probably just skip the pan-frying and add the tofu at the end - the texture will be a bit different, but still good I'm sure. :)

        Reply
    15. Kjersten says

      April 18, 2017 at 11:07 am

      Thank you for the excellent recipe! Yummy and easy! I'll make this regularly!

      Reply
      • Alissa Saenz says

        April 18, 2017 at 10:44 pm

        I'm glad you liked it!

        Reply
    16. Sabrina says

      June 09, 2017 at 11:30 am

      Okay - I made this last night because I love Indian food and I'm new to the vegan-based lifestyle and THIS WAS AMAZING. AMAZING. I want to scream from the rooftops about it. This wasn't hard at all! It didn't take 17 years like other saag paneer recipes, the tofu was just like paneer! I'm amazed. I told my best friends about it all "okay I know you can eat cheese, but like...you don't gotta with this dish). Fabulous work!

      Reply
      • Alissa Saenz says

        June 11, 2017 at 10:37 am

        Yay! I'm so glad you enjoyed it! Thanks Sabrina. :)

        Reply
    17. Emily Roque says

      November 04, 2017 at 4:24 pm

      12/10. The best Indian I've had EVER. my husband is suuuper picky about Indian and it's ridiculously hard to get him to eat leftovers. I made this last night. Doubled everything but the tofu, oil, and tumeric. I made my own garam masala mix, made some dairy free naan with it and some rice --- He. Was. Hooked.
      This afternoon he wanted something to eat and reached for the Saag leftovers!! He said it was even BETTER today because the flavors sat and and the tofu was super good. We're adding this to our meal rotations. Fantastic work!

      Reply
      • Alissa Saenz says

        November 05, 2017 at 10:08 am

        Yay!!! I'm so glad you enjoyed it! This is a favorite in our house too! Thanks Emily!

        Reply
    18. Heather says

      November 17, 2017 at 1:37 pm

      This is delicious - thanks!
      Instead of turmeric I sprinkled the cooked tofu with nutritional yeast - even more cheesy

      Reply
      • Alissa Saenz says

        November 17, 2017 at 3:06 pm

        Oh good idea! I'm glad you enjoyed it!!

        Reply
    19. Lisa says

      December 19, 2017 at 12:27 pm

      5 stars
      This was amazing! Such a great way to eat lots of greens. We've already made it twice this week :) I skipped browning the tofu the second time I made it, and it turned out fine.

      Reply
      • Alissa Saenz says

        December 20, 2017 at 9:04 pm

        I'm so glad you like it!! This is one of my favorites too! :)

        Reply
    20. Karen says

      June 29, 2018 at 11:57 am

      5 stars
      SO delicious, and even better the next day. Yum! Didn't have the sambal olek, so I used Sriracha, which worked well. Used the full amount of broth, so I just let it simmer longer, and since the aroma of this cooking was incredible, that was no problem. In the past, I never had the motivation to make homemade paneer, and now as a vegan, I thought this dish was unavailable to me. Very excited to add this to my book of favorites. Thanks!

      Reply
      • Alissa Saenz says

        July 01, 2018 at 8:27 pm

        I'm so glad you enjoyed it!! Thanks so much Karen!

        Reply
    21. al says

      July 06, 2018 at 2:44 am

      5 stars
      I've made a few variations of saag paneer in the past. I think this version is y favourite. Whole family loved it. My daughter is taking the leftovers for her school lunch today.

      The tofu kept sticking to my frying pan and so didn't end up crispy, but it was good as it is. I think next time i'll just chuck it in unfried and save a bit of time.

      Reply
      • Alissa Saenz says

        July 07, 2018 at 10:36 am

        I'm glad you liked it! Unfried will probably work. I use a well seasoned cast iron skillet and keep the heat moderate to get the tofu to crisp. Thank you for your comment! Enjoy!

        Reply
    22. Amber says

      August 12, 2018 at 10:20 pm

      5 stars
      Thanks so much for this Alissa! I have made it a number of times to the letter and with different beans and various greens (beet tops!). Sometimes I even forget to add something (garlic, sugar) and it still turns out great. I accidentally used the drinking kind of coconut milk once too (I had both in the freezer and couldn't tell them apart, apparently). I've used quite a few different garam masalas and even used a rajma masala once, all great. I usually double or triple it and it freezes really well, perfect for lunches at work. It's really a fool proof recipe that's always delicious...and I'm rambling to encourage others to give this a try even if you don't have the ingredients as listed. Thank you :)

      Reply
      • Alissa Saenz says

        August 18, 2018 at 9:46 pm

        I'm so glad you're enjoying this, and I love all of those variations! I'm itching to try it with beet greens now!

        Reply
    23. Brenda says

      September 30, 2018 at 7:05 pm

      Would frozen cut spinach be okay in this recipe?

      Reply
      • Alissa Saenz says

        October 07, 2018 at 5:46 pm

        I think so! The only adjustment I can think to make is to thaw and drain the spinach before using it. I'd love to hear how it works out!

        Reply
        • Robert says

          February 06, 2019 at 2:50 pm

          5 stars
          I posted a comment below and then saw this. I used frozen spinach which I thawed quickly in the microwave. I didn't drain it since the juice is nutritious (and I'm lazy!) and so just cut back a bit of the vegetable broth instead. Worked fine.

          Reply
          • Alissa Saenz says

            February 08, 2019 at 6:25 pm

            That's great to hear! Thanks so much for sharing!

            Reply
            • Pinky says

              August 25, 2019 at 12:46 pm

              Late to the party, as usual. I just made this because I had all the ingredients on hand. Someone just gave me some home-grown lemons! Delicious and easy. Next time, I'll add more spinach. Thanks for all the great recipes.

            • Alissa Saenz says

              August 25, 2019 at 2:40 pm

              Wonderful! I'm so glad you enjoyed it!

    24. Liz says

      January 30, 2019 at 8:33 pm

      5 stars
      I used baked tofu marinated in sriracha, because that's what I had. The spinach was excellent, although I thought the tofu was a bit rubbery compared to the traditional paneer. But I will try it again with regular tofu; I just wanted to let people know baked tofu works, too.

      Reply
      • Alissa Saenz says

        February 01, 2019 at 6:25 pm

        Oh interesting! Was Trader Joe's sriracha baked tofu? I eat that all the time but never thought to try it in a dish like this.

        Reply
    25. Robert says

      February 06, 2019 at 2:48 pm

      5 stars
      Thanks for posting this delicious recipe! I had some frozen chopped spinach in the freezer for the longest time because I wanted to try making a tofu saag panier. (I had made a different recipe a few years ago with fresh spinach and by the time it cooked down, I couldn't see why it would be much different than frozen spinach except that it would take more work and cost a lot more). Today, I finally got around to it, and googled and found this recipe. I'm in an improvised kitchen due to our Harvey flooded home, so no food processor or other blender was available. I just chopped the onions and garlic fine, let them cook down a little longer, and it worked well. I substituted more of regular coconut milk for the full fat coconut milk and some of the broth, used a mix of Tampico Mexican hot sauce and Sriracha sauce for the sambal oelek, but otherwise followed the recipe pretty much as written. My wife loved it! So did I. So, I guess it is going in the "keeper" recipe folder.

      Reply
      • Alissa Saenz says

        February 08, 2019 at 6:28 pm

        Nice improvisations! I actually have some spinach in the freezer right now and nothing planned for it, so perhaps I'll give it a try. Glad you enjoyed it! Thanks so much Robert!!

        Reply
    26. NC says

      February 11, 2019 at 12:03 pm

      5 stars
      So happy to have this recipe! I had an on-sale tube of greens that needed to get used up. It was perfect over rice. Even my 6-year-old crowed "I LOVE this!"

      Note for folk who might only have medium tofu on hand (like I did last night--and the kind said 6-year-old prefers): Because softer tofu tends to fall apart when frying, I boil it first in water seasoned with turmeric, curry powder and Braggs until the cubes float to the top. This process toughens them for frying.

      Reply
      • Alissa Saenz says

        February 17, 2019 at 8:53 pm

        I'm so glad it was a hit! I've never tried that method of firming up tofu, but I'll have to give it a go. Thanks for the tip!

        Reply
    27. Margaret says

      June 07, 2019 at 1:45 pm

      This is the best thing I ever made! So good! My husband was so surprised cuz everything I make usually tastes...weird .lol all this to say, thank you!!

      Reply
      • Alissa Saenz says

        June 09, 2019 at 2:22 pm

        That's awesome! I'm glad you both enjoyed it!

        Reply
    28. Taylor S says

      July 19, 2019 at 10:52 am

      Wow thank you! This recipe seems simple enough to follow. I absolutely love Indian food! Any tips on how to make it more spicy? I love spicy food. Thanks for sharing. I am cooking it later today!

      Reply
      • Alissa Saenz says

        July 21, 2019 at 10:50 am

        You could try adding a hot pepper in step 1. I'd go with a serrano, but whatever variety is available should be fine. You could also increase the amount of chili paste. Enjoy!!

        Reply
    29. Jen says

      September 15, 2019 at 8:19 am

      5 stars
      I’ve made this many times with both tofu and paneer. Appreciate the ease with which it comes together. It’s a keeper!

      Reply
      • Alissa Saenz says

        September 15, 2019 at 3:45 pm

        I'm so happy to hear that! Thanks Jen!

        Reply
    30. Chris Squire says

      November 27, 2019 at 3:51 pm

      5 stars
      Lovely. Best home made curry

      Reply
      • Alissa Saenz says

        November 27, 2019 at 8:40 pm

        Thank you! I'm glad you like it!

        Reply
    31. Emily says

      March 13, 2020 at 9:14 am

      5 stars
      This recipe is bomb, the first time I made it I knew I'd be making it all the time! I do follow her note however and double all of the ingredients besides the tofu because I like the ratio much better.

      Reply
    32. Kris Dikeman says

      May 03, 2020 at 4:59 pm

      5 stars
      I've been craving paneer but can't get any -- but I did have tofu! Absolutely delicious!

      Reply
    33. Ray says

      May 04, 2020 at 7:55 pm

      5 stars
      Delicious.
      Thanks!

      Reply
    34. Emily says

      July 25, 2020 at 9:44 pm

      3 stars
      Was just okay. Felt like the spices didn't mesh well together and had to troubleshoot liquid content because recipe as written was a little too wet for our liking. Felt like the coconut milk didn't offer the right type of creaminess to make it like how it is at restaurants. It was very quick and easy to put together, though, so makes for a nice weeknight meal.

      Reply
    35. Moudy says

      October 23, 2020 at 9:16 am

      5 stars
      Made this dish last night and it was great. I did add more garlic and upped the spice. Amazing and cant wait to eat the leftovers.

      Reply
    36. Amy says

      February 09, 2021 at 7:24 pm

      5 stars
      Outstanding recipe! I subbed the coconut milk with soy milk and a little coconut extract to lower the fat. It was such a hit—restaurant quality!

      Reply
    37. Veronica Lysaght says

      April 25, 2021 at 4:35 am

      I made this without oil. So cooked onion and garlic in a little water. Also dry-fried the tofu in a non-stick pan then added turmeric. I only had frozen spinach so the water content was a bit high. Still, it cooked down. Will use again with adding the stock cube to the coconut milk - great tip, thank you.

      It was delicious and will definitely make again.

      Reply
    38. Jo says

      April 27, 2021 at 12:05 am

      5 stars
      THANK YOU for this recipe! I make it often and it always comes out delicious. My husband and I love it! Xx

      Reply
    39. Em says

      May 07, 2021 at 12:08 am

      Is there a reason you decided not to use tomatoes in this recipe? I noticed many other palak paneer recipes (including other vegan recipes) use tomato. Trying to decide whether to use tomatoes and if so how much to use...

      Reply
      • Alissa Saenz says

        May 09, 2021 at 9:16 pm

        I actually don't think I've ever seen a recipe that called for tomatoes. I can't say how they'd be in the dish without having tried it myself. You could always keep some canned tomatoes on hand and then add them towards the end if you think they're needed. I'd love to hear how it turns out if you try!

        Reply
    40. colleen Laukka says

      October 14, 2021 at 2:39 pm

      5 stars
      This is a slam dunk!!! I loved it and have been sharing your recipe with others and they also love it. What a tasty delight. I too found that less tofu is best for me.

      Reply
    41. Nadine says

      February 09, 2022 at 11:22 pm

      5 stars
      Wow so yummy!! Thank you!

      Reply
    42. Heather says

      May 02, 2022 at 7:55 pm

      5 stars
      This recipe is so good! So easy. I will be returning to this over and over!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alissa Holding a Coffee Cup

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

    More about me →

    Popular

    • The Best Vegan Banana Bread
    • Crispy Baked Teriyaki Tofu
    • Creamy Vegan Rice Pudding
    • Classic Lentil Soup

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • About
    • Contact
    • Photo Use Policy

    As an Amazon Associate I earn from qualifying purchases. Learn more here.

    Copyright © 2013-2022 Tofu Press LLC & Alissa Saenz

    3496 shares
    • 1081