Adapted from Serious Eats

Vegan Saag Paneer

Image of Vegan Saag Paneer
  1. Adjust oven rack to center position and preheat oven to 375°F. Press tofu firmly between paper towels to remove excess moisture. Cut into 1 1/2–inch cubes and set aside.
  2. In a medium bowl, whisk together miso paste, 2 tablespoons lemon juice, lemon zest, and 1 tablespoon oil. Season generously with salt and pepper. Add tofu and toss to coat.
  3. Spread tofu evenly over a foil-lined rimmed baking sheet. Place in oven and bake until golden brown, about 20 minutes. Sauce may darken a little against the foil; this is fine. Set tofu aside.
  4. Combine nut milk and cauliflower in a small saucepan. Season with salt and bring to a simmer. Cook until cauliflower is tender, about 10 minutes. Purée mixture using a hand blender or countertop blender. Set aside.
  5. Heat remaining 2 tablespoons vegetable oil in a large saucepan or saucier over medium heat until shimmering. Add garlic, ginger, and chilies and cook, stirring, until fragrant and lightly browned, about 1 minute. Add coriander, cumin, and turmeric and cook, stirring, until fragrant, about 30 seconds. Add spinach and arugula one handful at a time, stirring and adding more as the greens wilt (see note).
  6. Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. Stir in cauliflower purée and continue to cook until greens are very tender, about 5 minutes longer. Stir in tofu cubes and heat through. Stir in remaining lemon juice, season with salt, adjust consistency with a little water if necessary, and serve.
  • 12 ounces extra-firm tofu
  • 1 tablespoon yellow miso paste
  • 3 tablespoons lemon juice, divided, plus 1 tablespoon zest, from 2 to 3 lemons
  • 3 tablespoons vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 2/3 cup oat milk
  • 1/3 of a small head of cauliflower
  • 4 medium cloves garlic, finely minced
  • 1 1-inch knob ginger, peeled and finely minced
  • 2 green or red Thai chilies, stemmed and finely minced
  • 1 teaspoon ground coriander seed
  • 1 teaspoon ground cumin seed
  • 1 teaspoon ground turmeric
  • 8 ounces mature spinach, curly if available
  • 8 ounces arugula