Creamy Spinach Tofu
30 Minutes
〰️
30 Minutes 〰️
Serves 4
Ingredients
500g block of extra firm tofu (or paneer for a non-vegan version)
2 tablespoons olive oil or ghee (use olive oil for a vegan version)
1 small white onion, diced
3 cloves of garlic, minced
1 heaped tablespoon of minced ginger
2 teaspoons ground cumin
1 teaspoon ground coriander seeds
1 teaspoon garam masala
1 teaspoon chili flakes (adjust to liking)
1 teaspoon black mustard seeds
1/2 teaspoon turmeric
3 large handfuls of baby spinach
1/2 cup cashews
1 cup Greek yogurt or coconut yogurt (Coyo for vegan)
1.5 tablespoons maple syrup
1/3 cup water (plus more if needed)
Juice of 1/2 lemon
Fresh coriander/cilantro, to serve
Salt, to taste
Black pepper, to taste
Method
Prepare the Tofu: Drain and press the tofu to remove excess water. Cut into cubes. Heat 1 tablespoon of olive oil or ghee in a pan over medium heat. Fry the tofu cubes until browned and crispy on all sides. Remove from the pan and set aside.
Cook the Aromatics: In the same pan, add another tablespoon of olive oil or ghee. Add the diced onion, minced garlic, and minced ginger. Cook on low heat until the onion is fully transparent and caramelized.
Spice it Up: Add the ground cumin, ground coriander, garam masala, chili flakes, black mustard seeds, and turmeric to the pan. Cook on low for a few minutes, ensuring the spices don't burn. Season with a generous pinch or two of salt and black pepper. Add more oil if its looking dry.
Wilt the Spinach: Add the baby spinach to the pan with a splash of water. Cook until the spinach is fully wilted.
Blend the Sauce: Transfer the onion and spinach mixture to a blender. Add the cashews, yogurt, maple syrup, lemon juice, and 1/3 cup of water. Blend until smooth. Add more water if needed to reach your desired consistency.
Adjust Seasoning: Taste the sauce and adjust the seasoning with more salt, lemon juice, or maple syrup as needed.
Combine and Heat: Pour the green sauce back into the pan and heat gently. Add the crispy tofu back into the sauce to reheat.
Serve: Serve the Spinach Palak Tofu garnished with fresh coriander, additional yogurt, alongside fluffy naan bread or rice. Mango chutney goes really well with this dish if you’ve got any!
Notes
This is a spin on the classic Indian dish Palak Paneer. Feel free to use Paneer instead of Tofu; I couldn't find any at the supermarket one day so I subbed it out for Tofu and ended up loving it!