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Spinach tofu (a variant of palak paneer)

Course Main Courses
Cuisine Indian

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.
Keyword oil free, vegan
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