Saag paneer (also known as palak paneer) has always been one of my favorite Indian dishes. When I traveled to India to visit my husband’s family, the wonderful cooks there asked us what we wanted to eat. My first choice was a no-brainer: saag paneer! It’s also the Indian recipe I make most often at home, along with dal, butter chicken, and tikka masala.
For Soy Foods Month, I’ve partnered with U.S. Soy to bring you a vegan and dairy-free spin on this dish, replacing the Indian cheese paneer with extra-firm tofu. Since paneer doesn’t melt during cooking, tofu works perfectly.
