• Aeb396e7f1aa82f77a17b12f26e215a7

Palak Paneer With Tofu

An incredibly flavourful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavour, and so delicious!

Prep
Cook
Serves 4people
Ingredients
1
(15 oz) block firm tofu (drained, patted dry, and cubed)
1 1/2
tsp curry powder (or store-bought)
1
tbsp coconut aminos
1/4
tsp sea salt
2
tsp nutritional yeast (adds a slightly cheesy flavour)
5
cup loosely packed fresh spinach (organic when possible // 5 cups equals ~6 ounces)
Water
1 1/2
tbsp avocado or coconut oil (or sub water + add more as needed)
1 1/2
tsp cumin seed (or ground cumin)
2
tbsp minced ginger
1
medium diced white onion
1
serrano or jalapeno pepper (seeds removed, diced // add more or less to preferred spiciness)
1
can (15 oz) diced tomatoes (slightly drained // or sub fresh chopped ripe tomatoes)
4
clove garlic (minced // 4 cloves yield ~12 g)
1/4-1/2
cups vegetable broth or water
1 1/2
tbsp avocado or coconut oil (or sub water + add more as needed)
2
tsp curry powder
1
tsp garam masala
1/3
cup full fat coconut milk (plus more for serving)
Sea salt, coconut aminos, or tamari (to taste // we used a few teaspoons of coconut aminos)
Rice or Quinoa
Cilantro
Garlic Naan
Directions
1.
This recipe is all about multi-tasking and is totally doable in 30 minutes. Start by preheating the oven to 425 degrees F (218 C) and draining your tofu. Then wrap in a clean towel and set something heavy on top. (This step can also be done in advance with a tofu press.)
2.
Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.
3.
Bake tofu for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.
4.
Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent — about 5 minutes.
5.
Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened. Add spinach and cook until fully wilted.
6.
Add the tomato spinach mixture to a blender or food processor along with vegetable broth (or water). Blend into a smooth sauce, scraping down sides as needed. If it has trouble blending, add more vegetable broth or water.
7.
Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.
8.
Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.
9.
Taste and adjust flavor as needed, adding salt or coconut aminos to deepen the flavor and curry powder for more rich curry flavor.
10.
Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month.

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