HEALTHY SAAG ‘PANEER’

We’ve recreated the taste and springy texture of paneer by flavouring tofu with nutritional yeast, miso and lemon.

Serves 2 716kcal per serving

For the tofu ‘paneer’

250g (9oz) firm tofu

1 lemon

2tbsp nutritional yeast

1tbsp white miso paste

1tsp coconut oil (melted)

For the saag

1tbsp olive oil

1tsp cumin seeds

1 onion, peeled and finely diced

Salt and black pepper

2 garlic cloves, peeled and grated

5cm piece of fresh ginger (15g/½oz), peeled, grated

2tsp garam masala

½tsp ground turmeric

½tsp chilli flakes

2 tomatoes, diced 500g (1lb 2oz) fresh spinach leaves, roughly chopped

2tbsp soya cream

To serve

Cooked brown rice, or 2 wholemeal chapatis or roti

Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with parchment paper. To make the ‘paneer’, press the tofu by placing between two clean tea towels, laying it on a plate and putting a weight (such as a book) on top. Leave for at least 30 minutes.

Zest, halve and juice the lemon into a bowl. Add the nutritional yeast, miso and coconut oil and mix with a fork. Cut the pressed tofu into 1.5cm cubes, then tip into the bowl, toss to coat and leave for 25-30 minutes. Spread the cubes out on the baking tray and bake for 20-30 minutes until golden, turning halfway through.

For the saag, heat the oil in a pan over a medium heat. Add the cumin and stir for 30 seconds. Add the onion and a pinch of salt and stir for 5-7 minutes. Add the garlic and ginger and stir for 1 minute.

Add the garam masala, turmeric and chilli and stir for 30 seconds. Add the tomatoes and stir for 3-4 minutes. Add the spinach and stir for 2 minutes, then the soya cream and stir for 2 minutes. Taste and season.

Serve the saag with the ‘paneer’ on top, and with brown rice, chapatis or roti.