This recipe, which puts a vegan spin on the traditional Indian dish Palak Paneer, calls for flavorful curried tofu simmered in a creamy spinach sauce. This filling and healthy dish is ideal for both tofu enthusiasts and vegans.
Ingredients: 1 block firm tofu, pressed and cubed. 2 tablespoons curry powder. 1 tablespoon olive oil. 1 onion, diced. 3 cloves garlic, minced. 1-inch piece of ginger, minced. 1 teaspoon cumin seeds. 1 teaspoon coriander powder. 1 teaspoon garam masala. 1/2 teaspoon turmeric powder. 1/4 teaspoon cayenne pepper optional. 4 cups fresh spinach, washed and chopped. 1/2 cup coconut milk. Salt to taste. Black pepper to taste. Cooked rice or naan, for serving.
Instructions: Toss the cubed tofu with curry powder in a bowl until well coated. In a big skillet over medium heat, warm up the olive oil. Add the tofu and cook for 5 to 7 minutes, or until golden brown on all sides. Take out and place aside the tofu from the skillet. Add diced onion, garlic, ginger, and cumin seeds to the same skillet. After about five minutes, saut the onions until they are soft and transparent. Add the turmeric powder, coriander powder, garam masala, and cayenne pepper if using. Simmer for two more minutes. Cook the chopped spinach in the skillet for three to four minutes, or until it wilts. Spoon the spinach mixture into a food processor or blender. Blend in coconut milk until smooth. Put the combined ingredients back into the skillet. To allow the flavors to meld, stir in the cooked tofu and simmer for five minutes. To taste, add salt and black pepper for seasoning. Serve hot with naan or cooked rice. Have fun!