Have a taste of this traditional Indian dish! This spinach curry is usually made with paneer, a cottage cheese, and now upgraded with tofu, to make this tofu palak paneer a filling and dairy free and vegan meal.
What do you need?
For 4 people
- 1 cup uncooked basmati rice
- 400gr tofu
- 4 tsp oil
- 0,5 tsp salt
- 1 tsp cumin
- 1 tsp curry powder
- 1 tsp garlic powder
- 1 tsp nutritional yeast
- 1 tsp cayenne
- 120 gr spinach
- 2 tomatoes
- 12 cherry tomatoes
- 1 can of coconut milk
- 4 tbsp soaked cashews
- 4 tsp crushed garlic (or 8 cloves)
- 1 tsp ginger
- 1/4 tsp chili powder
- 1 tsp curry poweder
- 2 tsp maple syrup
How do you make the tofu palak paneer?
- Preheat the oven at 200 degrees
- Chop up tofu in little cubes
- Mix oil with the spices (salt, cumin, curry, garlic, nutritional yeast, cayenne)
- Marinate tofu in spice mix
- Grab baking tray with baking paper and put the tofu and cherry tomatoes on to roast for 20 minutes
- Cook basmati rice according instructions
- Put the spinach, tomatoes, soaked cashew, coconut milk, garlic, ginger, chili, curry and maple in blender and blend to sauce
- Put sauce in a pan to cook covered on low medium heat
- Add tofu to the pan when tofu is finished in oven and cook for another 10 to 15 minutes
- Serve tofu palak paneer with the basmati rice and grilled cherry tomatoes
This tofu palak paneer is an ideal dish and dinner when you are gluten free, dairy free, vegetarian, vegan or just when you love Indian dishes and you want to try something easy and new. When it comes to curries and Asian food, it is really easy to make a very tasty dish with heaps of flavour with lots of vegetables and soothing and delicious for everyone.
It is funny how I didn’t like spinach at all and whilst it is still not one of my favorite things to eat, in a dish like this you won’t even taste it and it is just really yummy, warm and filling. It took me a while to realise that palak paneer is actually a kind of cottage cheese, because I really thought that it was tofu. So it is not hard to imagine a vegan version with tofu at all. In my opinion it doesn’t taste any different than the original palak paneer and the tofu just makes it eatable for everyone who can’t be friends with dairy.
For this dish you want to preheat the oven at 200 degrees. You can leave out the oven and bake the tofu and cherry tomatoes in a pan, but I just find it to give an extra dimension and flavour to bake it in the oven first. Also make sure you soak your cashews if you haven’t done so already. Then cut the tofu into little cubes and set aside. Grab a bowl and put in the oil while you mix it with the spices by adding in the salt, garlic powder, curry powder, cayenne, cumin and nutritional yeast. Mix well and then add in the tofu to marinate it in the spice mix.
Put the tofu on a baking tray with some baking paper and also add on the cherry tomatoes on the side. Roast both for about 20 minutes. Meanwhile you can cook the basmati rice according the instructions on your package. You can also make the spinach sauce by putting the ingredients in a blender. This will be the spinach, coconut milk, tomatoes, soaked cashews, garlic, curry powder, chili, ginger and maple syrup. Mix everything until you get a sauce. Transfer the sauce to a pan and cook it on medium heat with a lid on. Add the tofu to the sauce when it is ready baking in the oven and cook for another 10 to 15 minutes. Serve the tofu palak paneer with the basmati rice and the grilled cherry tomatoes.