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Vegan Tofu Palak
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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.