Michigan Saag Paneer

This play on traditional saag paneer features both firm bread cheese and tofu for two creamy textures in the dish.


1 block carr valley bread cheese
1 block extra firm tofu
2 tsp hot curry powder
1/2 tsp cayenne pepper or flakes (optional)
1 onion, sliced thinly
4 cloves garlic, minced
1/2 inch piece of ginger, minced
2 10 oz bags frozen spinach
2 lbs boiled potatoes


  1. Cut the cheese and tofu into large chunks and toss with the spice mixture and a glug of oil and let marinate 15 minutes
  2. Heat a large frying pan over medium high heat and sear the tofu and cheese until starting to brown, about 3 minutes
  3. Remove from the pan, leaving the spiced oil behind
  4. Add the onion, garlic, and ginger with a pinch of salt and reduce heat to medium low
  5. Let the onion mixture sweat until soft
  6. Add the roughly chopped spinach and toss to coat
  7. Cook until the moisture from the spinach has evaporated
  8. Add the tofu and cheese back to the pan and toss to combine
  9. Divvy the potatoes between serving bowls and top with the spinach sauce