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Palak Tofu or Spinach Tofu Curry Recipe

The recipe is inspired by traditional Palak (spinach) Paneer curry. Tofu replaces the Paneer (Indian cheese) making this recipe Vgtean and high in protein. Tofu is immersed in the thick aromatic spinach puree.
Print Recipe
Prep Time 5 days
Cook Time 30 days
Total Time 35 days
Servings: 4
Course: Main Course
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 16 oz extra Firm Tofu (1 packet), cut into cubes
  • 1 lb baby spinach
  • 1 big onion finely chopped
  • 1 inch ginger
  • 3-4 pods garlic peeled
  • handful cashews
  • 1/2 cup coconut milk
  • 1 tbsp coriander-cumin powder
  • 1 tbsp cayenne
  • 1/2 tsp turmeric
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • Salt to taste

Method
 

  1. In a pan, heat 1 tsp oil, sautee spinach until its mushy
  2. Use a food processor or blender to blend soaked spinach, garlic, ginger, cashew nuts and Coconut milk into a puree and set aside.
  3. Use the same pan, heat 2 tsp of oil, and cubed tofu. Sauté for 6-7 minutes till tofu is light brown and set aside. (I skip this step usually and it still tastes very good)
  4. Now heat 1 tbsp of oil over medium heat. Once hot, add turmeric, mustard seeds, and cumin seeds one after the other and Sauté till they start to splutter.
  5. Add onions and sauté until they are golden brown
  6. Add in the prepared spinach puree and mix. Also, add 1/2 cup water and cook it for 10 mins until the raw taste of spinach is gone. 
  7. Add salt and cayenne to the puree and sauté for 3-4 minutes
  8. Now, add the sautéed tofu to the spinach curry.
  9. Cover and simmer the curry for 6 minutes on low heat.
  10. Squeeze in fresh lemon juice and mix.
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