Vegan Tofu Palak
I love palak! Everything Indian is so good. The flavors in this creamy dish are vibrant and the texture so smooth and perfect. The ingredients are pretty much the same as a saag dish, and in the past, I thought palak was the same as saag paneer. The two dishes didn’t taste much different to me and looked the same.
The difference is that palak means spinach, so any dish called palak has only spinach in it; while saag is a mix of different greens that can include spinach, watercress, kale and even sprouts.
Vegan Tofu Palak
Servings 4
Ingredients
FOR THE TOFU PANEER:
- 1 16 OZ firm tofu
- 1 tablespoon fresh grated ginger
- juice of 1 lemon or 1 lime
- 1 teaspoon garam masala
FOR THE PALAK:
- 2 tablespoons vegetable oil (such as grapeseed)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 tablespoon fresh ground ginger
- 1 teaspoon minced garlic
- 1 jalapeño, seeded and chopped
- sea salt to taste
- 2 large bunches spinach
- 1/3 cup soy or coconut yogurt or blended cashews (1/4 cup cashews with 1/4 cup water)
Instructions
1. Drain and press the tofu for an hour. Cut it into cubes and marinate for 2 hours (I let it marinate overnight). Bake it for 20-30 minutes at 300°, or you can pan fry in a non-stick saucepan over medium heat. Either way, make sure all sides are browned.
FOR THE PALAK:
2. In a large saucepan over medium heat add oil, cumin, coriander, turmeric, and cook for a couple of minutes until fragrant. Add the ginger, onions, garlic, and jalapeno. Cook for until the onions are translucent and fragrant, about 2-3 minutes. Lower the heat, add the spinach and cook until completely wilted, about 5 minutes. Add the yogurt or cashew cream in the end. Serve with rice or with naan (or both!), topped with fresh chopped cilantro.
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