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Palak Tofu

4 standard portions

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Dietary & allergen details

Based on listed recipe ingredients. No certification is implied.

  • Celery: not fully checked
  • Gluten-containing cereals: not fully checked
  • Wheat: not fully checked
  • Crustaceans: not fully checked
  • Eggs: not fully checked
  • Fish: not fully checked
  • Lupin: not fully checked
  • Milk: not fully checked
  • Molluscs: not fully checked
  • Mustard: not fully checked
  • Tree nuts: not fully checked
  • Peanuts: not fully checked
  • Sesame: not fully checked
  • Soya: not fully checked
  • Sulphites: not fully checked

Check the actual product labels and preparation. Substitutions can change this information.

Ingredients

  • 6 oz extra-firm tofu (cut into cubes)
  • 2 teaspoons oil
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon red chili flakes
  • salt (to taste)
  • 1 lb baby spinach
  • 2 tomatoes (roughly chopped)
  • 3-4 garlic cloves (roughly chopped)
  • 1 inch ginger (roughly chopped)
  • 1/2 teaspoon garam masala (to sprinkle)
  • 1/8 teaspoon red chili powder (or to taste)
  • 3/4 teaspoon cumin powder
  • 1/2 cup coconut milk (or substitute with milk or heavy cream)
  • 2.5 teaspoons oil
  • salt (to taste)
  • 1-2 teaspoon sugar or honey (optional)
  • 1 teaspoon fresh lemon juice (optional)

Method

  1. In a pan heat 2 teaspoons of oil. Once the oil is hot, add cubed tofu and sprinkle paprika, salt, pepper and red chilli flakes.
  2. Saute for 5-6 minutes till tofu is light golden brown in color. Set aside.
  3. Heat 1 teaspoon of oil and cook the baby spinach till it's completely wilted. Set aside.
  4. In another pan, heat 1.5 teaspoon of oil on medium heat. Once hot, add roughly chopped ginger & garlic to it and saute till raw smell goes away.
  5. Add cubed tomatoes next and cook till tomatoes are soft and mushy, around 3-4 minutes.
  6. Add the wilted spinach leaves and also add cumin powder, red chilli powder, salt and garam masala.
  7. Cook the spinach and tomato with the spices for 2 minutes.
  8. Remove from heat, let it cool down a bit and then transfer mixture to a blender.
  9. Add 1/4 cup of milk/coconut milk and grind to a smooth paste. Set aside.
  10. Take the same pan in which you had cooked the tomato and spinach and add the spinach puree to it on medium heat. Add additional 1/4 cup milk/coconut milk and mix.
  11. Add the sauteed tofu to the spinach curry.
  12. Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
  13. Add sugar/honey [if using] and mix.
  14. Cover and let the curry simmer for 10 minutes on medium-low heat.
  15. Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or rice!
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