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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the tofu.
- 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.
- Cook Spinach: Bring a pot of water to a boil and add the washed spinach leaves. Cook for about 5 minutes until wilted.
- Cool Spinach: Rinse the cooked spinach with cold water to stop cooking, then set aside.
- Chop Aromatics: Finely chop the onion, garlic, ginger, and chili peppers.
- 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.
- 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.
- 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.
- Add Coconut Cream and Simmer: Pour in the coconut cream and let the curry simmer gently for about 5 minutes to meld flavors.
- 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.
- Serve: Serve hot with basmati rice or Indian bread like naan or roti.
- 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
