Quick and Dirty, Vegan Palak Tofu
This is a super quick version of vegan Palak Tofu - the plant-based alternative to the traditional Palak Paneer. It uses canned spinach as a base!
Servings 2 -3
- 14 oz canned spinach
- 1/2 block / 6 oz firm tofu
- 1 teaspoon canola oil
- 1/2 teaspoon Kala Namak
- 1/2 teaspoon curry powder
- 1/2 teaspoon ginger powder
- 3/4 cup full-fat canned coconut milk
- 1/4 cup tomato purée*
- 3/4 teaspoon salt
In a large pan on medium-high heat, add the canned spinach, coconut milk and tomato purée and mix. Let it thicken up while preparing the tofu.
Cut the tofu in little cubes and add it in a another hot pan. Season with the Kala Namak. Pan-Fry it for about 5 minutes, stir occasionally.
Add the salt, ginger powder and curry powder to the spinach curry. Taste and add additional spices to your liking.
Once the spinach curry is hot and tastes delicious, add the tofu cubes to the curry and give it a good mix.
Your quick and dirty Palak Tofu is ready to be served!
*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.
Calories: 329kcal | Carbohydrates: 17g | Protein: 17g | Fat: 24g | Saturated Fat: 16g | Sodium: 1662mg | Potassium: 1241mg | Fiber: 6g | Sugar: 4g | Vitamin A: 23435IU | Vitamin C: 15.3mg | Calcium: 314mg | Iron: 8.6mg