Vegan Palak Paneer

My take on Palak Paneer, minus the paneer and plus tofu. It’s rich, flavourful and packed with both spinach and protein for a hearty mid-week dinner. I recommend topping with natural coconut yoghurt for added creaminess and to reduce the spice 🌶️

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C and line a baking tray.

Step 2

To a deep plate, add the olive oil, tamari, nutritional yeast, curry powder and vegetable stock. Mix well until a paste forms. Dip each piece of tofu in the paste and flip to coat both sides before lining on the baking tray.

Step 3

Bake in the oven for 20 to 25 minutes, turning halfway, or until golden.

Step 4

Heat olive oil in a pan over medium heat. Add the onion, cumin seeds and serrano pepper and sauté for 4 to 5 minutes or until the onion is translucent. Add the garlic, ginger paste and tomatoes and cook for a further 4 to 5 minutes. Remove from heat.

Step 5

Heat a pot of water over high until boiling. Add the spinach, mix and blanch for 2 minutes before draining and placing in a bowl of ice-cold water.

Step 6

Drain the spinach and add to a high-speed blender with the tomato mix, cashews, vegetable broth, coconut milk, salt and pepper. Blend until smooth, adding a dash more coconut milk if needed.

Step 7

Heat olive oil in a pan over medium heat. Add the curry powder, garam masala, ground coriander, and ground turmeric and cook for 30 seconds to a minute, or until fragrant. Add the spinach curry and mix well. Cook for 5 minutes to heat and thicken and remove from heat.

Step 8

Top with the tofu “paneer”, coconut yoghurt, coriander and toasted cashews.