Creamy Palak Tofu
Before going vegan, I used to make palak paneer (blended spinach with cottage cheese) every other week. It was one of my fav comfort food which paired up really well with rice, chapati, or even naan.
Palak tofu was probably one of the first meals I prepared after going vegan.
It’s insanely easy to veganize – just replace cottage cheese with tofu and dairy cream with coconut cream. Of course, you can always play with the spices to give it a more pleasing and heart-warming taste.
I used the traditional cooking method of first sauteeing the veggies and then blending them. This way you get more flavor than just blending the raw veggies and then cooking them later.
Instead of marinating the tofu, I simply sauteed them with spices. I advise you cook them over low heat (for 10 minutes). Stir regularly, preferably once every 2 minutes.
Needless to say, this tasted heavenly! 😛
If you love Indian food, or are/were a fan of palak paneer, you have to give Palak Tofu a try.
Delicious vegan palak paneer, palak tofu recipe
- 1 tablespoon coconut oil
- 1/2 teaspoon cumin seeds
- 1 onion chopped
- 3-4 cloves garlic halved
- 1/2 inch ginger
- 1-2 green chilies
- 2 medium tomatoes chopped
- 1/2 cup cashews soaked
- 250 gm. / 9 oz. spinach
- 1 tablespoon olive oil
- 250 gm. / 9 oz. tofu cut into 1.5-inch cubes
- 1/4 teaspoon turmeric
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/4 cup water
- 1/4 cup coconut cream or coconut milk
Heat a skillet over low-medium heat. Add coconut oil.
Once it's hot, add cumin seeds. Stir and let it splutter.
Add onion + garlic + ginger + chilies and saute for 3-4 minutes over medium heat or until the onions are translucent.
Add tomatoes + cashews + salt. Stir and cook for 2-3 minutes.
Add spinach. Stir and cook until wilted (1-2 minutes).
Turn off the heat and let it cool for sometime. Then transfer everything to a blender and blend until creamy.
Next, add 1 tablespoon olive oil to the skillet (give it a quick rinse before using).
Once it's hot, add cubed tofu. Stir and saute for 3 minutes. Then add turmeric, cumin powder, coriander powder. Saute for 10 minutes over low heat (stir every 2 minutes).
Now add the spinach puree + water. Stir and cook for 1 minute over low heat.
Turn off the heat, add coconut cream and give it a final stir. Serve with rice.
- You can skip cashews it you're allergic to nuts.
- Conversely, if you want a more creamy texture, you can double the cashews.
If you enjoyed this recipe, check out this Ethiopian Lentil Stew. One of my fav!