Dinner Ideas
Palak Tofu
Palak paneer, made with tofu: a smooth garlicky spinach gravy and pan-crisped tofu. Dairy-free and just as green.
300
kcal
20g
protein
14g
carbs
18g
fat
Per serving · makes 2 · 30 minutes
Ingredients
- •200 g firm tofu, pressed and cubed
- •1 big bunch spinach, about 250 g
- •1 tbsp oil
- •1 tsp cumin seeds
- •1 onion, chopped
- •4 cloves garlic, 1 inch ginger
- •1 green chilli
- •1 tomato, chopped
- •1/2 tsp garam masala, a pinch of turmeric
- •Salt to taste
- •1 tbsp cashew paste or a splash of coconut milk
Method
- 1.Blanch the spinach in boiling water for a minute, plunge into cold water, and blend to a smooth puree.
- 2.Pan fry the tofu cubes in a little of the oil until golden, and set aside.
- 3.In the rest of the oil, fry the cumin, onion, garlic, ginger and chilli until soft, then add the tomato and cook until it breaks down.
- 4.Add the spinach puree, turmeric, salt and garam masala, and simmer for 5 minutes.
- 5.Stir in the cashew paste or coconut milk, add the tofu, and simmer 2 more minutes so it soaks up the gravy.
Coach’s note
Blanching the spinach briefly and cooling it fast is what keeps the gravy bright green instead of dull. Do not overcook it.
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