This recipe is vegan version of a very popular Indian recipe – Palak Paneer or Spinach with Indian Cottage Cheese. This recipe is exactly the same as the traditional one, the only difference being – I have switched Indian Cottage Cheese with Tofu and have not added any cream to it (but you can add regular cream or low-fat coconut milk if you are vegan).
Did you know? The protein in soybean is “complete,” like the protein found in meat. Basically, all of the eight essentially amino acids are present in Tofu!
4 ounce extra-firm tofu, cut into small cubes
1 tsp oil
Pinch of red chili powder
For Spinach Gravy:
1 pound baby spinach
2-3 garlic cloves, roughly chopped
1 inch ginger, roughly chopped
1 medium tomato, roughly chopped
1/2 tsp garam masala
1/2 tsp cumin powder
1/2 tbsp oil
In a pan heat 1 tsp oil, heat it for 30 seconds.
Add cubed tofu, saute for 5-6 minutes. Tofu would turned golden brown by now.
Sprinkle red chili powder and salt. Set aside.
Preparing Spinach Gravy:
Heat 1/2 tbsp oil in a pan.
Once hot, add roughly chopped garlic, followed by ginger and saute for about 30 seconds or till the raw smell goes.
Add chopped tomatoes, around 3-4 minutes or till they get soft and mushy.
Add spinach, cumin powder, red chili powder, salt and garam masala.
Cook everything for 2 minutes.
Turn off the heat and let it cool down.
Once it’s cool, blend the mixture. Use some water if needed, set aside.
Putting it all together:
In the same pan, add blended spinach gravy and sauteed tofu. Add some water at this point if you are happy with the consistency.
Cover and let the curry simmer on low heat for about 8 minutes.
Serve hot with roti/chappati or rice!