Palak Tofu

A dairy-free twist on classic Indian dish, Palak Paneer. Rich in protein and iron, it’s a wholesome and nutritious choice for vegan diets or for just anyone who likes tofu. Tofu cubes are simmered in a vibrant spinach (palak) gravy with spices and herbs, making it a flavorful plant-based meal to pair with with rice, roti, or naan and enjoy.

Palak Tofu

Ingredients -

• Firm or Extra Firm Tofu, 14 oz, chopped in 1 inch cubes

• Unsweetened Coconut cream, 1 cup, 4 oz

• Spinach, 1 bag 10 oz, roughly chopped

• Red Onion, 1, small, fine chopped

• Tomato, 2, fine chopped

• Cumin seeds, 1 tbsp

• Green chillies, 2, fine chopped

• Ginger garlic paste, 2 tbsp

• Oil, 2 tbsp

• Salt, 3 tsp

• Garlic powder, 1 tsp

• Turmeric, 1 tsp

• Kashmiri Red chili powder, 2 tsp

• Garam masala, 1 tbsp

• Kasoori methi (oregano), 1 tbsp, crushed

• Water, 1 cup

Recipe -

For Tofu

1. In a non stick wide pan, spray some oil and add in tofu cubes. Sprinkle 1 tsp of salt, garlic powder and red chili powder. Saute each side of cube for about 1 minute on medium heat or until golden brown.

   
   

   For Gravy

2. In a sauce pan, heat oil. Add in fine chopped green chilies and ginger garlic paste. Give it a quick stir for just a few seconds.

3. Add in fine chopped onions. Let it cook for 5 mins on medium flame. Let onions turn translucent. Then, add in fine chopped tomatoes. Let it cook for another 3 mins.

4. Add roughly chopped spinach (about 10 oz) and stir. Spinach will start to wilt in just about 1-2 minutes. Once spinach is wilted, add in kashmiri red chili powder, turmeric, salt and mix well.

   Take it out on a plate and let it cool before you blend it. Once cooled, add everything to a blender and blend to make a smooth paste.

5. Now, if you want the gravy to have its vibrant green color, you can blanch spinach separately. Simply add spinach to boiling water and it will wilt in about 1 minute. Transfer it for 2 minutes to a bowl with ice cubes (this shock in ice bath will make that vibrant green gravy). Drench and set aside.

   To blend, Put everything (sauted onions tomatoes) in the blender with blanched spinach and blend to make a smooth paste.

6. In the same sauce pan, add in 1 tbsp oil on medium heat and add in 1 tbsp cumin seeds. Let it sputter.

   Add in the blended paste with 1 cup(4 oz) water and cook for about 3 minutes.

7. Add in the sauted tofu, garam masala and coconut cream. Stir and let it cook on low heat for 2 minutes.

8. Add in crushed kasoori methi and turn off the heat.

   
   

Optional but you can add in a tbsp of coconut cream to garnish and it is ready to serve with some hot rotis or naan or rice.

Enjoyyy.

Happy Eating :D