Vegan Palak “Paneer” With Tofu

Flavor-packed vegan palak "paneer" made with tofu, spinach, and Indian spices. A healthy dish that is best served with naan, roti, or a side of rice.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut tofu into 1-inch cubes. Pat-dry with a paper towel or clean kitchen towel. Evenly distribute and mix nutritional yeast and salt to the tofu.

Step 2

Add oil to a large pan or wok over medium-high heat. Cook tofu for 5 minutes on each side, flipping only once.

Step 3

Blend the thawed spinach and 1 cup of water until it's a paste. For a thicker paste, add less water, for a thinner paste, add more water. Set aside.

Step 4

Add oil to a non-stick pan or wok over medium heat. Once hot, add the cumin seeds and cook until it begins to crackle. Then, add the onion, ginger, garlic, and chiles. Fry for 3-4 minutes. Add the chopped tomatoes, tomato paste, red chili powder, coriander powder, garam masala, turmeric, and salt to taste. Mix well.

Step 5

Next, add the spinach paste and coconut milk - stir ingredients together. Lower heat and cook at medium-low with a lid for five minutes

Step 6

Optional: pour the palak mixture back into the blender for a much smoother, consistent texture.

Step 7

Add the cooked "paneer" tofu with the palak and mix well. Serve.

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