Spinach tofu (a variant of palak paneer)
Ingredients
- Spinach fresh or frozen organic spinach 9-10 cups
- Organic firm
- tofu - 2 packets
- Cashews 1 cup soaked for at least an hour
- Onions -1 big
- Tomatoes -2 small
- Ginger garlic paste- 1 -2 teaspoons
- Cumin seeds1 teaspoon
- Cardamom 2-3
- Dates 2-3
- Indian spices( turmeric 1 tsp cumin seed powder 1-2 tsp coriander seed powder 1-2 tsp, garam masala 1 tsp
- Chilli powder 1sp
- Salt to taste.
Instructions
- If using fresh spinach, put spinach in boiling water for 5 minutes and take it out and let it cool before blending. If using frozen spinach, microwave for 5-7 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 now add tofu in the sautéed tomatoes and onions.
- Add spinach and cashew paste and add salt and chili powder to taste, finish with a squeeze of lemon or lime juice.
Notes
Tastes delicious with flatbread, quinoa, or rice.
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