Palak Tofu Curry with Coconut Cream Recipe

Introduction

Palak Tofu is a vibrant and flavorful Indian-inspired dish that combines tender tofu with creamy spinach and aromatic spices. This plant-based recipe offers a delicious alternative to traditional palak paneer, perfect for those seeking a nutritious and satisfying meal.

Ingredients

• 14.1 oz spinach (400 g)
• 1 tomato
• 13.2 oz tofu (375 g)
• 3 chili peppers
• 8 garlic cloves
• 1 red onion
• 1 inch ginger
• 5 oz coconut cream (150 ml)
• 2 tbsp nutritional yeast
• 3 tbsp cooking oil
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp garam masala
• 1½ tsp salt
• ¼ tsp pepper

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Cut the tofu into cubes and place them on baking paper. Sprinkle nutritional yeast, salt, and pepper over the tofu. Optionally, add a little oil. Bake for 30 minutes, turning halfway, until lightly golden brown.
3. Step 3: Bring a pot of water to a boil and add the washed spinach leaves. Cook for about 5 minutes.
4. Step 4: Rinse the spinach with cold water and set aside.
5. Step 5: Chop the onion, garlic, ginger, and chili peppers.
6. Step 6: Heat 2 tablespoons of cooking oil in a frying pan. Add the cumin seeds, onion, garlic, ginger, and chili peppers. Cook on medium-high heat for about 3 minutes.
7. Step 7: Add the chopped tomato and cook until soft. Remove from heat and let cool slightly.
8. Step 8: Transfer the cooked vegetables and spinach to a food processor or blender. Add a splash of water and blend into a smooth paste.
9. Step 9: In the same frying pan, heat 1 tablespoon of oil and add turmeric, chili powder, cumin powder, coriander powder, garam masala, salt, and pepper. Stir to combine, then add the spinach paste.
10. Step 10: Stir in the coconut cream and let the mixture simmer for about 5 minutes.
11. Step 11: Add the baked tofu to the curry, mixing gently, and then remove from heat.
12. Step 12: Serve the palak tofu with basmati rice or Indian bread. Optionally, garnish with a swirl of coconut cream and chili flakes.

Tips & Variations

• For extra texture, pan-fry the baked tofu cubes for a few minutes before adding them to the curry.
• Adjust the number of chili peppers to change the heat level according to your preference.
• Use fresh garam masala for a more aromatic curry.
• Swap coconut cream with cashew cream for a different creamy texture.

Storage

Store leftover palak tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The flavors often improve after sitting overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well in this recipe. Thaw and drain it before cooking to remove excess moisture.

Is this dish suitable for meal prep?

Definitely! Palak tofu keeps well in the fridge and can be portioned out for easy meals throughout the week.

Palak Tofu Curry with Coconut Cream Recipe

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★★★★★

4.8 from 259 reviews

• Author: Naomi
• Total Time: 55 minutes
• Yield: 5 servings 1x
• Diet: Vegan

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Description

Palak Tofu is a vibrant and nutritious Indian-inspired dish that blends tender baked tofu with a creamy spinach curry enriched with aromatic spices and coconut cream. This flavorful recipe offers a delicious plant-based alternative to traditional palak paneer, perfect for vegans and vegetarians seeking a healthy, protein-packed meal.

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Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 14.1 oz spinach (400 g)
• 1 tomato
• 3 chili peppers
• 8 garlic cloves
• 1 red onion
• 1 inch ginger

Main Ingredients

• 13.2 oz tofu (375 g)
• 5 oz coconut cream (150 ml)

Spices and Seasonings

• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp garam masala
• 1½ tsp salt
• ¼ tsp black pepper
• 2 tbsp nutritional yeast

Other

• 3 tbsp cooking oil (coconut oil recommended)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tofu.
2. Prepare and Bake Tofu: Cut the tofu into cubes and place them on baking paper. Sprinkle with nutritional yeast, salt, and pepper, and optionally drizzle a little oil. Bake for 30 minutes until light golden, turning halfway through for even browning.
3. Cook Spinach: Bring a pot of water to a boil and add the washed spinach leaves. Cook for about 5 minutes until wilted.
4. Cool Spinach: Rinse the cooked spinach with cold water to stop cooking, then set aside.
5. Chop Aromatics: Finely chop the onion, garlic, ginger, and chili peppers.
6. Sauté Spices and Aromatics: Heat 2 tablespoons of cooking oil in a frying pan over medium-high heat. Add cumin seeds, then the chopped onion, garlic, ginger, and chili peppers. Cook for about 3 minutes until fragrant and softened. Add the chopped tomato and cook until soft. Remove from heat and let cool slightly.
7. Blend Spinach Mixture: Transfer the sautéed mixture along with the spinach and a splash of water to a food processor or blender. Blend until smooth.
8. Cook the Curry Base: In the same frying pan, heat the remaining tablespoon of oil. Add turmeric, chili powder, cumin powder, coriander powder, garam masala, and salt. Stir to combine before adding the blended spinach paste.
9. Add Coconut Cream and Simmer: Pour in the coconut cream and let the curry simmer gently for about 5 minutes to meld flavors.
10. Combine Tofu and Curry: Once tofu is baked, add it to the curry mixture and stir gently to coat the tofu pieces well. Remove from heat.
11. Serve: Serve hot with basmati rice or Indian bread like naan or roti.
12. Optional Garnish: Garnish with a swirl of coconut cream and a sprinkle of chili flakes for extra flavor and presentation.

Notes

• You can use firm or extra-firm tofu for better texture when baking.
• If you prefer, add a little oil when baking the tofu to enhance browning and crispiness.
• Adjust chili peppers to your heat preference for milder or spicier curry.
• This dish pairs well with basmati rice, naan, or roti for a complete meal.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Keywords: Palak Tofu, spinach tofu curry, vegan Indian recipe, baked tofu curry, palak paneer vegan alternative, Indian spinach curry, tofu recipe