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Culinary Adventures in a College Kitchen

Saturday, October 16, 2010

Curry Along

As you probably know, I bought some curry powder and now have been dreaming up all sorts of different ways to use it. I threw it in with some tempeh. I've been dreaming about shannalikebanana's idea to toss it with some pumpkin. But with a whole block of tofu and spinach in my fridge, I decided to attempt to recreate one of my favorite Indian dishes.

I used tofu instead of cheese in this version, purely because it was what I had on hand, but the texture paired really well with the spinach. Added bonus of not using cheese? It makes this vegan!

Saag Paneer

Extra-firm Tofu
Olive Oil
Curry Powder

Start by preheating the oven at 400 degrees. Wrap the tofu in a paper towel (I used coffee filters due to my lack of papertowels-bad choice, lol) and press between two plates. Put something heavy on the top plate and let the tofu sit for 5-10 minutes. Next, unwrap the tofu and chop it into small squares. Spread on a baking sheet sprayed with cooking spray and sprinkle on salt. Bake for 25 minutes, turning it over halfway through.

For the spinach, heat up about 1 tbsp of olive oil on the stovetop and then add the spinach and roughly 1 tsp of curry powder. Depending on how hot you like your food you can add more or less of the curry powder. Cook down the spinach and then add the tofu and mix together.


  1. That looks great!! I like the pumpkin idea too :)

  2. I am quite impressed with your saag paneer! I love paneer and think that tofu is a great substitute in a pinch, especially since paneer is hard to find!

  3. Oh yay! So glad you tried it ... looks fab!

  4. looks great! curry powder can add so much seasoning to any dish!