"Indian spinach tofu curry. A vegan version of the classic North Indian Palak Paneer"
Spinach Tofu Curry
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Prep time: 10mins
Cook time: 15mins
Serves or Makes: 2
Recipe Card
ingredients
- 1/2 pound large leaf spinach
- 1 (14-ounce) package firm tofu, cut into cubes
- 1 small red onion, cut into chunks
- 1 clove garlic
- 1 (1-inch piece) ginger
- 2 green chilies
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 2 teaspoons coriander
- 1 tablespoon tomato paste
- 1 tablespoon plant based butter
- Kosher salt, to taste
- water, as needed
- steamed brown rice, for serving
Method
Step 1
In a large pan, heat a small amount of oil and add tofu. Fry until each side is golden brown, 5-6 minutes.
Step 2
Bring a large pot of water to boil, salt assertively. Add spinach and cook until wilted, 2-3 minutes. Remove from water, draining thoroughly and transfer to a blender.
Step 3
Into the blender add the onion, garlic, ginger and chilies. Blend until a smooth paste forms, about 1 minute. Add the blanching water if needed.
Step 4
Heat the oil in a large pan on high heat and add cumin seeds. When they crackle, add the spinach paste, the rest of the spices, salt and about a cup of water. Cook until the raw smell is gone and the curry has reached a creamy consistency. Add the tomato paste and the tofu. Mix carefully, making sure not to break up the tofu. Cook for 1 more minute, then remove from the heat.
Step 5
At this point, add the vegan butter and mix in until completely melted. Serve the spinach tofu curry with a side of rice. Enjoy!