Palak Tofu
Ingredients
- 14.1 oz spinach (400 g)
- 1 tomato
- 13.2 oz tofu (375 g)
- 3 chili peppers
- 8 garlic cloves
- 1 red onion
- 1 inch ginger
- 5 oz coconut cream (150 ml)
- 2 tbsp nutritional yeast
- 3 tbsp cooking oil
- 2 tsp cumin seeds
- 1 tsp tumeric powder
- 1 tsp chili powder
- 1 tsp cumin powder
- ½ tsp coriander powder
- 1 tsp garam masala
- 1½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven at 400°F (200°C)
- Cut the tofu into cubes, place them on baking paper and sprinkle some nutritional yeast, salt and pepper over the tofu (you can also add a bit of oil if you want to). Bake in the oven for 30 minutes, or until they have a light golden brown color. Turn them over halfway.
- Bring a pot to a boil and add the washed spinach leaves. Cook for about five minutes.
- Rinse the spinach with some cold water and set aside.
- Cut the onion, garlic, ginger and chili peppers.
- Heat 2 tablespoons of cooking oil (I used coconut oil) in a frying pan. When heated, add the cumin seeds together with the onion, garlic, ginger and chili peppers.
- Cook for about 3 minutes on medium high heat. Next, add the chopped tomato and cook it until the tomato gets soft. Remove from heat and let it cool down a bit.
- Put everything in a food processor or blender together with the spinach and a splash of water. Mix into a smoothe paste.
- Using the same frying pan, heat 1 more tablespoon of oil and add all the spices and salt. Mix it all together before adding in the spinach paste.
- Also add the coconut cream and let it simmer for about 5 minutes.
- When the tofu is nicely baked, mix it well with the curry and remove from heat.
- Serve with basmati rice or Indian bread.
- Optional: garnish the palak tofu with a swirl of coconut cream and some chili flakes.
Notes
TOFU
- Make sure to press the tofu first to remove some of the moisture.
- Instead of baking the tofu in the oven, you can cook it in a frying pan with some vegan butter. I really recommend trying it this way too! Season the tofu with salt, pepper and nutritional yeast. Heat 1 tbsp of vegan butter in a frying pan, and cook the tofu until all pieces have a golden brown color.
- If it's too spicy, add more coconut cream.