I love Saag Paneer- I love any kind of Paneer- but I decided to make a quick and healthy version using tofu in place of the cheese. If you want a more spinach-y sauce, cut down on the amount of tofu, or increase the amount of spinach. This recipe is adapted from Kevin Champion (http://blog.kevinchampion.com/2013/01/vegan-saag-paneer-recipe.html)
2 Tbsp olive oil
5 cloves garlic, finely chopped
2 Tbsp fresh grated ginger
1 cup tomato sauce
1 Tbsp ground coriander
1 tsp ground cumin
1 tsp ground cayenne
1/2 Tbsp salt
2 10 oz. packages frozen chopped spinach, thawed (do not drain the water)
2 packages extra firm tofu, dried and cut into cubes
1/2 cup light coconut milk
1 tsp garam masala
Heat oil in a large pan and stir-fry ginger root for a minute or two, then add garlic and stir-fry for another couple minutes. Add in tofu and cook until tofu lightly browns. Stir in tomato sauce and all the spices except for the garam masala. I didn’t have tomato sauce when I made the dish since I grabbed a can of tomato paste by accident- so I put in about 3 oz. of the tomato paste, and since the stir-fry was still pretty dry, went right to the next step of adding the spinach. But when using tomato sauce, the original recipe recommends partially covering the pan and simmering for about 10 minutes. Then add in the undrained spinach, cover pan, and reduce heat to simmer for 12 minutes. Remove pan from heat and stir in the coconut milk and garam masala.
Serve with rice or bread (I had it over rice).