Simmered greens with fried tofu (Saag soy paneer) from Asian Tofu: Discover the Best, Make Your Own, and Cook It at Home (page 121) by Andrea Nguyen

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute extra-firm tofu for firm tofu, and braising mix of greens for mustard greens. See recipe notes for variations.

  • TrishaCP on November 20, 2019

    We really liked this dish. The instructions were very clear and there were no extraneous steps here. I used two unseeded serrano chiles but would consider adding another chile next time around. I do love my paneer but good to have a different kind of saag paneer in the repertoire.

  • hyperbowler on February 07, 2017

    I added some lemon juice to echo the slight sourness of a paneer version of the dish

  • britt on June 22, 2013

    This was good! I used kale and relatively less spinach because I wanted to use up greens I had. It still turned out great. I do think it would be that much better with the greens mixture called for.

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Reviews about this recipe

  • Serious Eats

    All you really need is some steamed basmati rice and a few warm chapatis for a very satisfying vegan meal.

    Full review
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