Tofu in Spinach Curry Indian Recipe

Tofu In Spinach Curry Indian Recipe

Ingredients

• recipe for : Palak Tofu

TOFU:

• 2 teaspoons safflower or other neutral oil
• 14 ounces firm tofu, drained, pressed, and cut into 3/4inch dice 1/2 teaspoon salt or to taste
• 3/4 teaspoon ground cumin
• 1 teaspoon Garam Masala
• 1 teaspoon garlic powder
• 1/8 teaspoon Indian black salt, optional
• 3/4 teaspoon cayenne, or to taste

SPINACH CURRY:

• 4 cups packed fresh spinach, chopped if large or 3 cups frozen (thawed and squeezed) 3/4 cup water
• 3/4 cup almond milk or coconut milk
• 1/4 cup soaked cashews, soaked for 15 minutes or 1/4 cup ground raw cashews 6 cloves garlic
• 1 (1 1/2-inch) knob of ginger
• 1 serrano or other hot green chile (remove seeds to adjust heat, if needed)
• 2 large tomatoes, chopped (2 cups)
• 3/4 teaspoon salt, or to taste
• 1 1/2 teaspoon raw sugar or maple syrup
• 1 teaspoon Garam Masala
• 1/4 to 1/2 teaspoon ground cinnamon
• 2 tablespoons cashew cream, for garnish
• 1/4 teaspoon red pepper flakes, for garnish

Method

1. Tofu: Heat the oil in a large skillet over medium heat
2. Add the cubed tofu, stir to coat, and cook for 2 to 3 minutes
3. Reduce the heat to medium-low
4. Add salt, cumin, garlic, garam masala, kala namak, and cayenne, stirring to coat
5. Cook for 9 to 10 minutes, partially covered, to crisp some edges
6. Set aside
7. Spinach Curry: Wash the spinach and add to a blender
8. Add all the other curry ingredients to the blender except cashew cream and red pepper flakes
9. Blend into a smooth puree
10. Add the puree to the skillet with the tofu
11. Mix well
12. Cook covered over medium-low heat until the raw garlic smell is not detectable and desired consistency is achieved, 12 to 15 minutes
13. Taste and adjust the salt and spices, if needed
14. Drizzle the cashew cream on top and sprinkle with the red pepper flakes
15. Serve hot
16. To make this nutfree: Use full-fat coconut milk instead of almond milk and omit the cashews
17. To make this with tempeh: Steam the tempeh according to instructions here
18. Add the spices for the tofu and oil to the skillet with the steamed tempeh and cook until golden on some edges, about 5 minutes
19. Add the blended spinach curry and cook for 20 to 25 minutes over medium-low heat
20. To make this with vegan paneer: Skip step 1, add spices to hot oil in a large skillet, add the blended spinach puree
21. Cook for 10 minutes
22. Add vegan paneer cheese and cook for 5 minutes
23. Serve hot
24. To make sarson ka saag: Omit the tofu, use 2 cups mustard leaves and 2 cups spinach and follow the recipe
25. Dress with melted vegan butter or olive oil and serve

Full List of Curry Recipes
Full List of Tofu Recipes