Vegan Palak Tofu Paneer
This is a vegan version of the indian spinach curry "Palak Paneer". It uses tofu instead of the traditional indian cheese. The spinach curry is creamy & delicious and rich in iron!
Servings 2 people
- 12 oz firm tofu
- 2 teaspoons canola oil (or any other neutral plant-based oil)
- 1/2 teaspoon curry powder
- 1 teaspoon kala namak
- 4 large handfuls spinach fresh
- 1 cup full-fat canned coconut milk
- 1 teaspoon ginger powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons garam masala
- 1 tomato diced
Cut the tofu in cubes. Bring a large pan to high heat, add the oil, cubed tofu, curry powder, and kala namak. Give it a stir. Let it cook until the tofu is golden and with slightly crispy edges. Set aside the tofu in a bowl.
In the same large pan, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
Use a handheld blender to blend the spinach curry.
Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
Then add the tofu paneer to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan are THE perfect side dishes!
Calories: 437kcal | Carbohydrates: 13g | Protein: 20g | Fat: 36g | Saturated Fat: 23g | Sodium: 2107mg | Potassium: 729mg | Fiber: 4g | Sugar: 2g | Vitamin A: 6138IU | Vitamin C: 26mg | Calcium: 299mg | Iron: 8mg