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Vegan Saag Paneer with Collard Greens and Tofu

  • Author:
  • Prep Time: 25 mins
  • Cook Time: 20 mins
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: n/a
  • Cuisine: Indian-ish
  • Diet: Vegan


This curried collard greens stew with tofu is inspired by Indian saag paneer.



For the Tofu

  • One 14-ounce block extra firm tofu
  • 2 tablespoons lemon juice
  • 1 tablespoon white miso
  • 2 teaspoons avocado, organic canola, or refined coconut oil
  • Freshly ground black pepper, to taste

For the Stew

  • 2 tablespoons avocado, organic canola, or refined coconut oil
  • 3 medium garlic cloves, minced
  • 1-inch knob of ginger, peeled and minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 bunch collard greens (about 9 large leaves), stemmed and cut into 1/3-inch strips (See Note)
  • 1/2 teaspoon turmeric powder
  • One 13-ounce can of full-fat coconut milk
  • 1/4 teaspoon fine sea salt
  • 1 to 2 tablespoons fresh lemon juice, or more to taste


  1. Preheat the oven to 375ºF.
  2. Start by pressing the tofu: Drain the tofu and squeeze out some of the water by pressing on the block with your palms. Place the tofu on a plate then top it with another plate or cutting board and weigh it down with something heavy (like a couple of cans), to squeeze out as much water as possible. Let stand for 15 to 30 minutes, periodically draining off the excess water.
  3. Meanwhile, in a medium bowl, make the tofu marinade by whisking together the lemon juice, miso, oil, and black pepper.
  4. Cut the tofu into 3/4-inch cubes and add to the marinade. Gently toss to coat and let stand for 10 minutes, tossing once again after 5 minutes.
  5. Line a baking sheet with parchment paper and arrange the tofu in a single layer. Bake for 20 minutes.
  6. Meanwhile, start the stew. Heat the oil in a Dutch oven or large heavy bottomed pot over medium heat. Stir the garlic, ginger, coriander, cumin, and pepper flakes into the hot oil and cook for 30 seconds.
  7. Add the greens and toss with tongs to coat in the hot oil. Cook for about 2 minutes, until they’re bright green.
  8. Then add the coconut milk and turmeric. Cover tightly with a lid, bring to a simmer, and cook for 7 to 10 minutes, until the greens are softened.
  9. Season with lemon juice (I like this really sour so I go heavy on the lemon) and salt, and stir in the tofu. Serve with rice, if desired.


In place of collard greens, you can substitute kale, mature spinach, or mustard greens.


  • Serving Size: 1/4 of the recipe
  • Calories: 330
  • Fat: 26.9
  • Carbohydrates: 10.5 g
  • Fiber: 3.7 g
  • Protein: 11 g

Keywords: saag paneer, vegan, tofu, collard greens, indian

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