WIC Works Resource System
U.S. Department of Agriculture
Tofu is used in this recipe in place of paneer, a traditional Indian cheese. This dairy free and vegan-friendly paneer is great on its own or pairs well with brown rice or naan bread for a filling and delicious meal! If you don’t have much time to spend cooking, this is also the dish for you, taking only 30 minutes to prepare. It is also a sneaky way to get little ones to eat leafy greens as the spinach is blended into a flavorful sauce!
Ingredients
1 pk firm tofu (drained, cubed)
1 1⁄2 t curry powder
1 T less sodium soy sauce
2 t nutritional yeast
5 c spinach (fresh)
2 T oil
1 1⁄2 t cumin
2 T fresh ginger (minced or 1 T ginger powder)
1 onion (medium, diced)
1 jalapeno (seeds removed, diced)
1 cn diced tomatoes (15 ounce, no salt added, drained)
4 clv garlic (minced)
vegetable stock (1/4 to 1/2 cup, can substitute water)
1 t garam masala
1⁄3 c coconut milk
Yield amount
4 ServingsPreparation time
5 minutes
Cooking time
25 minutes
Total time
30 minutes
Instructions
- Wash hands and then rinse vegetables before getting started.
- Preheat oven to 425°F.
- Cut tofu into cubes and season with 1.5 tsp curry powder, 1 tbsp soy sauce, and 2 tsp nutritional yeast. Then set aside.
- Heat a medium skillet over medium heat.
- Once hot, add 1 tbsp oil and seasoned tofu. Sauté for 3-4 minutes until golden brown. Set aside.
- Fill a large pot half way with water and bring to a boil.
- Once boiling, add spinach and cook uncovered for 2 minutes.
- Heat a large skillet over medium heat.
- Once hot add the remaining1 tbsp oil, diced onion, jalapeno, ginger, and cumin and sauté 5 minutes.
- Add diced tomato and minced garlic and sauté 3-4 more minutes.
- Add tomato mixture, broth or water, and spinach to a blender and blend until smooth sauce forms.
- Add blended sauce back to the skillet and cook on medium heat with coconut milk and garam masala for 3-4 minutes
- Divide into 4 bowls and top with tofu “paneer.”
Notes
Try having this meal with brown rice or naan bread for a balanced weeknight dinner.
Use ½ jalapeno or less for a milder, less spicy flavor.
Substitute 1/3 cup of unsweetened fortified soy milk for 1/3 cup coconut milk.
Equipment you’ll need:
- Knife
- Cutting board
- Measuring cups and spoons
- Medium skillet
- Large skillet
- Large pot
- Blender
- Spatula
