Vegan Spinach Tofu With An Indian Twist

Who loves Indian food?  Who doesn’t? On this episode of #LunchBreakLIVE we’re having oil-free Spinach Tofu, a variant of the traditional dish of India Palak Paneer, and homemade Ginger Turmeric Tea with the lovely Sirisha Potluri, M.D., plant-based nutrition educator, public speaker and workshop facilitator sharing the importance of a whole foods plant-based diet.  The taste testers are JaneUnChained Contributor Lisa Karlan, and Anitha Kankar, M.D., co-creator of the Facebook group Plant-Based Los Angeles.

Today’s guest chef, Sirisha Potluri, M.D., who went to medical school in India, came to America and changed her interest of medicine to nutrition.  She started researching more about plant-based nutrition and its benefits, plus attends Physician Committee for Responsible Medicine‘s workshops as often as possible to learn more.  She now facilitates workshops at the Oak Park Community Center, where she teaches the benefits of plant-based eating, as well as showing off her delicious recipes.  Dr. Sirisha has also spoken  and given many presentations at various seminars and fundraisers in the local Los Angeles area, including the Autism Society of Ventura County and the Panorama City Clinic. Recently, Sirisha Potluri, M.D. was a speaker at the Thrive Event and at the Sustainability Fair, both at Oak Park High School.

The ingredients for this amazing vegan spinach tofu with an Indian twist.

Behind the scenes of #LunchBreakLIVE with Sirisha’s tofu press hack: a kettle bell!

Sirisha Potluri, M.D., Paige Parsons Roache and Anitha Kankar, M.D.

The finished Spinach Tofu, with an Indian twist.

Print Recipe

Spinach tofu (a variant of palak paneer)

Course: Main Courses

Cuisine: Indian

Keyword: oil free, vegan

Ingredients

• 9-10 cups Spinach Fresh or frozen organic spinach
• 2 packages organic firm tofu
• 1 cup Cashews soaked for at least an hour
• 1 Large Onion
• 2 Small Tomatoes
• 1-2 tsp Ginger garlic paste
• 1 tsp Cumin seeds
• 2-3 tsp Cardamom
• 3 Dates
• 1 tsp turmeric
• 1-2 tsp cumin seed powder
• 1-2 tsp coriander seed powder
• 1 tsp Garam Masala
• 1 tsp Chilli powder
• Salt to taste.

Instructions

• If using fresh spinach, put it in boiling water for 5 minutes. Take it out and let it cook before blending. If using frozen spinach, let it thaw out for about 15 minutes.
• Blend cooked spinach by adding a pod or two of cardamom and 1-2 pitted dates.
• In a pan, add cumin seeds, ginger-garlic paste, and thinly diced onions and tomatoes. Sautée for 5-7 minutes.
• Grill or bake tofu 5-7 minutes in the oven or air fryer and add tofu in the sautéed tomatoes and onions.
• Add spinach and cashew paste, salt and chili powder to taste and finish with a squeeze of lemon or lime juice.

Notes

Tastes delicious with flat bread, quinoa, or rice.