Saag Aloo Tofu Cakes Vegan recipe

Saag Aloo Tofu Cakes

Prep 20 mins
Cook 10 mins
Serves 4

Liven up your weeknight dinner by creating our twist on the classic saag aloo! It’s a dish that’s a staple of Indian cuisine – the warming combination of garlic and chilli with the comforting textures of potato and tofu makes the saag aloo tofu cakes recipe a winner at any table!

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1 pack Cauldron Organic Tofu, crumbled
400g potatoes, peeled and chopped
1 onion, finely chopped
2 cloves of garlic, crushed
1 inch of ginger, finely chopped
1 red chilli, finely chopped
2 tbsp oil
2 tsp ground turmeric
2 tsp ground cumin
2 tsp cumin seeds
2 tsp mustard seeds
1 tsp salt
¼ tsp white pepper
200g spinach
100g gram flour
50g vegan yoghurt
1 tbsp lemon juice
2 tbsp fresh coriander, finely chopped


  1. Place the potatoes in a pan of cold water and bring to the boil. Reduce to a simmer and cook for 20 minutes, or until soft. Drain and set aside.
  2. Meanwhile, fry the onion, garlic, ginger and red chilli in 1 tbsp of the oil for two minutes. Add the ground turmeric, ground cumin, cumin seeds and mustard seeds. Fry for a further 5 minutes and then add the crumbled tofu.
  3. Add the salt and black pepper and fry for a further 5 minutes. Place the spinach in to the pan and cook until wilted.
  4. Place the tofu mix in with the potatoes, add 30g of the gram flour and mash until they start to combine.
  5. Make the patties by taking a golf sized ball amount of mixture and flattening in to a circle. Coat in remaining gram flour and fry in the remaining oil until golden.