Indian · dinner

Palak Tofu

Name: Palak Tofu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Firm tofu, cubed, 1 block (14 oz); Fresh spinach, 10 oz; Olive oil, 1 tbsp; Onion, chopped, 1 medium; Tomato, chopped, 1 large; Garlic, 4 cloves; Fresh ginger, 1 inch; Green chili, 1; Cashews, raw, 2 tbsp; Cumin seeds, 1 tsp; Ground turmeric, 1/2 tsp; Garam masala, 1 tsp; Lemon juice, 1 tbsp; Cooked brown rice, 1 1/2 cups; Salt, to taste

A creamy spinach curry with seared tofu cubes, a lighter take on palak paneer.

40 min4 servings

35624g34g17g

Spinach is blended with onion and tomato for a silky sauce. Browning the tofu first keeps the cubes firm.

Ingredients

Firm tofu, cubed1 block (14 oz)
Fresh spinach10 oz
Olive oil1 tbsp
Onion, chopped1 medium
Tomato, chopped1 large
Garlic4 cloves
Fresh ginger1 inch
Green chili1
Cashews, raw2 tbsp
Cumin seeds1 tsp
Ground turmeric1/2 tsp
Garam masala1 tsp
Lemon juice1 tbsp
Cooked brown rice1 1/2 cups
Saltto taste

Steps

Pat the tofu dry and sear the cubes in half the oil until golden on a few sides. Set aside.
Cook the spinach in a splash of water for 2 minutes until wilted, then cool slightly.
In the same pan, warm the remaining oil, add cumin, then onion, garlic, ginger and chili. Cook until soft, then add the tomato and turmeric.
Blend the onion mixture, spinach and cashews with a little water until smooth.
Return the sauce to the pan, add the tofu and garam masala, and simmer for 8 minutes.
Finish with lemon juice and serve over brown rice.

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Adapted from Piping Pot Curry