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Palak Tofu (Spinach Tofu Curry)

Next comes comfort in curry form. Palak paneer gets a vegan upgrade here-paneer is swapped for tofu, which soaks up Indian masalas beautifully while keeping calories lower and protein high.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 People
Course: Main Course
Cuisine: Indian
Calories: 212
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g extra-firm tofu cubed
  • 300 g fresh spinach
  • 1 medium onion chopped
  • 3-4 garlic cloves
  • 1- inch ginger
  • 2 medium tomatoes chopped
  • 1/4 tsp turmeric
  • 3/4 tsp cumin powder
  • 1/4 tsp garam masala
  • 1/2 cup coconut milk
  • 1/4 tsp red chilli flakes
  • Salt to taste
  • 1 tbsp oil
  • Lemon juice to finish
  • Optional: 1/2 tsp paprika for pan-frying tofu

Equipment

  • Pan or Kadhai
  • Blender
  • Pot (for blanching)
  • Ice water bowl
  • Knife
  • Cutting board

Method
 

  1. Press the tofu to remove excess water, then cube it.
  2. Heat 1/2 tbsp oil in a pan. Pan-fry the tofu cubes with paprika (if using), chilli flakes, and a pinch of salt until golden brown on all sides. Remove from the pan and set aside.
  3. Bring a pot of water to a boil. Blanch the fresh spinach for 30 seconds, then immediately remove and plunge it into a bowl of ice water. This stops the cooking and keeps the green color.
  4. In the same pan, add the remaining 1/2 tbsp oil. Sauté the chopped onion, garlic, and ginger until the onion is soft.
  5. Add the chopped tomatoes, turmeric, cumin powder, and garam masala. Cook until the tomatoes are soft and the oil starts to separate. Let this masala mixture cool slightly.
  6. Drain the blanched spinach, squeezing out excess water. Add it to a blender along with the cooked onion-tomato masala. Blend into a smooth paste.
  7. Return the spinach paste to the pan. Add the pan-fried tofu cubes and the coconut milk.
  8. Simmer on low heat for 5 minutes, allowing the flavors to meld. Add salt to taste.
  9. Finish with a squeeze of fresh lemon juice before serving.

Notes

Tastes best with brown rice or a millet roti for a complete meal.