The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Saag tofu with sweet potatoes
A vibrant vegan alternative to the curry house classic, saag paneer. Golden chunks of tofu replace the cheese, while roasted sweet potato adds filling power. The scrummy saag curry sauce gets its traditional green hue courtesy of spinach, long-stem broccoli and sugar snaps.
SWK: High protein
Plants 8
SWK: High fibre
highly rated
Serving size
Ingredients
- 3 small sweet potato
- 1 onion
- 2 tsp ground coriander
- 80g green beans
- 200g passata (tomatoes, salt, citric acid)
- 1 tsp nigella seeds
- 280g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 160g baby spinach
- 90g Tenderstem broccoli
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 1 handful of fresh coriander
Nutritional Information
Calories: 623
Protein: 35g
Carbs: 90g
Fat: 14g
Ingredients
- 240g green beans
- 3 sweet potato
- 2 onion
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 2 tsp nigella seeds
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tsp ground coriander
- 400g passata (tomatoes, salt, citric acid)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 320g baby spinach
- 180g Tenderstem broccoli
- 2 handful of fresh coriander
Nutritional Information
Calories: 581
Protein: 35g
Carbs: 79g
Fat: 14g
Saag tofu with sweet potatoes
A vibrant vegan alternative to the curry house classic, saag paneer. Golden chunks of tofu replace the cheese, while roasted sweet potato adds filling power. The scrummy saag curry sauce gets its traditional green hue courtesy of spinach, long-stem broccoli and sugar snaps.
Cook time:
30 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Soya, Celery
Cooking Instructions
Roast the sweet potatoes
- Heat your oven to 230ºC/fan 210ºC/gas 8.
- Cut the sweet potatoes into 3cm cubes, put them on a large baking tray lined with baking paper and spritz with cooking spray. Roast for 20-25 mins, until soft and golden.
Fry the tofu
- Meanwhile, peel and finely dice the onions. Drain the tofu, pat dry with kitchen roll and cut into 3cm cubes.
- Put a large non-stick saucepan over a medium-high heat. Tip in the onions, tofu and nigella seeds, spritz with cooking spray and lightly season to taste with salt. Cook for 6-8 mins, turning occasionally, until golden all over.
Chop that veg
- At the same time, gather the spinach into a tight bunch and roughly chop. Trim the green beans (if using). Trim the broccoli and cut into thirds.
Add some oomph!
- Stir the ginger & garlic paste, curry powder and ground coriander into the saucepan and cook for 1 min.
- Tip in the spinach, broccoli, green beans (or sugar snaps) and passata. Crumble in the stock, pour in 200ml water (300ml for 4 portions), and stir well.
- Simmer for 8-10 mins (10-12 mins for 4 portions), until the sauce thickens a little.
Scatter the herbs & serve
- Finely chop half the coriander and add it to the curry along with the sweet potatoes, then scatter the remaining coriander sprigs on top and serve.