Tofu Palak Paneer

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 package firm tofu (drained, cubed)

1 1⁄2 teaspoons curry powder

1 tablespoon less sodium soy sauce

2 teaspoons nutritional yeast

5 cups spinach (fresh)

2 tablespoons oil

1 1⁄2 teaspoons cumin

2 tablespoons fresh ginger (minced or 1 T ginger powder)

1 onion (medium, diced)

1 jalapeno (seeds removed, diced)

1 can diced tomatoes (15 ounce, no salt added, drained)

4 cloves garlic (minced)

vegetable stock (1/4 to 1/2 cup, can substitute water)

1 teaspoon garam masala

1⁄3 cup coconut milk

Yield amount

4 Servings

Preparation 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

Source

Adapted from: https://minimalistbaker.com/vegan-palak-paneer-with-curried-tofu/