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Palak Tofu

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!
Course Main Course
Cuisine Fusion, Indian, Vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 people
Calories 363kcal
Author Elephantastic Vegan

Ingredients

  • 3 cups spinach fresh
  • 1/2 cup raw cashews
  • 1/2 cup hot water
  • 1/2 cup coconut water
  • 6 oz firm tofu
  • 2 teaspoons canola oil
  • 1/2 teaspoon kala namak
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon ginger powder
  • 1 inch piece ginger root
  • 1/4 cup full-fat canned coconut milk
  • 1/4 cup tomato purée*
  • salt to taste

Instructions

  • Place the cashews in a bowl and pour 1/2 cup of hot water over them. Let them sit for about half an hour to soften them. Pour the cashews along with the water in a blender and blend as smooth as possible.
  • Wash the spinach and add it into the blender along with the coconut water. Blend again. You can blend until the spinach is completely fine, or you can leave some spinach pieces in there.
  • Cut the tofu in cubes. Heat a large pan with 2 teaspoons of canola oil.
  • When hot, place the tofu in the pan and season with the kala namak, curry powder, paprika powder & ginger powder. Sear the tofu for about 5 minutes.
  • Peel and mince the ginger root.
  • Add the ginger (minus a few pieces for topping later) in the pan along with the tofu.
  • After like 2-3 minutes, pour the spinach-sauce over the tofu.
  • Add in the coconut milk and tomato purée.
  • Let it cook for about 15-20 minutes and add salt to taste.
  • Once the curry thickened, it's ready to serve. Add thinly cut strips of ginger on top.

Notes

Adapted from Vegan Richa.
*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
The Palak Tofu is best served with some Homemade Naan and Basmati Rice.

Nutrition

Calories: 363kcal | Carbohydrates: 20g | Protein: 14g | Fat: 27g | Saturated Fat: 8g | Sodium: 731mg | Potassium: 984mg | Fiber: 3g | Sugar: 6g | Vitamin A: 92.7% | Vitamin C: 21.3% | Calcium: 10.9% | Iron: 35%