Vegan Palak 'Paneer' Tofu
Challenge 22Ingredients
- 250g spinach (or 8.8 oz.)
- 1 tbsp fresh ginger
- 6 garlic cloves
- 100g super firm tofu, cubed (or 3.5 oz.)
- ½ tsp cumin seeds
- 1 red onion
- 1 tomato, chopped
- 1 tbsp oil
- ¼ tsp chili powder
- A pinch of turmeric
- ½ tsp salt
- ¼ tsp curry powder
- ½ tsp garam masala
- 2-4 tbsp coconut cream, or 2 tbsp other vegan cream
Instructions
- Boil the spinach for 10 minutes, drain and allow to cool slightly.
- In a food processor, blend the spinach with a quarter cup of water. Set aside.
- Blend the ginger and garlic with 1½ tablespoons of water until you get a smooth puree. Set aside.
- Sauté the cubed tofu in a little oil until golden brown and set aside.
- In a large frying pan, heat 1½ tbsp oil and lightly sauté the cumin seeds. Add the onion and sauté until golden brown.
- Add the garlic and ginger paste, and the rest of the spices.
- After a few minutes, add the chopped tomato and ¼ cup of water. Cook on medium heat for 5 minutes, mixing and crushing the tomato.
- Add the spinach and ¼ cup of water to the pan.
- At this point you can also add your coconut cream or other vegan cream, for a creamier, slightly more decadent result.
- Cook for another 5 minutes.
- Add the tofu and salt to the pan and heat your curry for another 3 minutes.
- Use super firm, high-protein tofu if you can find it, as this has the firmest texture. If not, regular firm tofu will also work well, thoroughly pressed to remove excess water. The longer you can press it, the better!
- Freezing your tofu beforehand will also give you a firmer, spongier texture that replaces paneer beautifully.