Palak Tofu

Serving Size 5

Prep Time 20 mins

Cook Time 35 mins

Difficulty Medium

palak tofu

Ingredients

  • 14.1 oz spinach 
  • 1 tomato
  • 1 package Nasoya Super Firm Tofu 
  • 3 chili peppers
  • 8 garlic cloves
  • 1 red onion
  • 1 inch ginger
  • 5 oz coconut cream
  • 2 tbsp nutritional yeast
  • 3 tbsp cooking oil
  • 2 tsp cumin seeds
  • 1 tsp tumeric powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • 1½ tsp salt
  • ¼ tsp pepper

Preparation

  1. Preheat the oven at 400°F (200°C)
  2. Cut the tofu into cubes, place them on baking paper and sprinkle some nutritional yeast, salt and pepper over the tofu (you can also add a bit of oil if you want to). Bake in the oven for 30 minutes, or until they have a light golden brown color. Turn them over halfway.
  3. Bring a pot to a boil and add the washed spinach leaves. Cook for about five minutes.
  4. Rinse the spinach with some cold water and set aside.
  5. Cut the onion, garlic, ginger and chili peppers.
  6. Heat 2 tablespoons of cooking oil in a frying pan. When heated, add the cumin seeds together with the onion, garlic, ginger and chili peppers.
  7. Cook for about 3 minutes on medium high heat. Next, add the chopped tomato and cook it until the tomato gets soft. Remove from heat and let it cool down a bit.
  8. Put everything in a food processor or blender together with the spinach and a splash of water. Mix into a smooth paste.
  9. Using the same frying pan, heat 1 more tablespoon of oil and add all the spices and salt. Mix it all together before adding in the spinach paste.
  10. Also add the coconut cream and let it simmer for about 5 minutes.
  11. When the tofu is nicely baked, mix it well with the curry and remove from heat. Serve with herbed basmati rice. Optional: garnish the palak tofu with a swirl of coconut cream.

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