Creamy Palak Tofu Paneer
This creamy vegan Indian classic features protein-rich tofu cubes in a vibrant, spiced spinach gravy. Thickened with soaked cashews rather than dairy, this nutrient-dense meal offers an authentic restaurant-style experience at home. Perfect for a wholesome weeknight dinner when served with basmati rice or flatbread.
Instructions
- 1
Soak cashews (0.5 cup) in hot water for 30 minutes until softened.
- 2
Chop extra-firm tofu (1 block) into cubes and toss with neutral oil (4 tsp), kosher salt (1 tsp), ground cumin (1 tsp), garam masala (0.5 tsp), cayenne pepper (0.25 tsp), and nutritional yeast (1 tbsp). Bake at 400°F for 25 minutes until crispy.
- 3
Blanch spinach (10 oz) in boiling water for 2 minutes, then immediately submerge in an ice bath. Squeeze out all moisture once cooled.
- 4
Blend the blanched spinach (10 oz) with the soaked cashews (0.5 cup), water (1.25 cup), garlic (2 clove), ginger (1.5 inch), serrano (1), tomato (2), and kosher salt (0.75 tsp) until perfectly smooth.
- 5
Heat coconut oil (1 tbsp) in a large pan and fry cumin seeds (1 tsp) for 1 minute. Add yellow onion (1 medium) and sauté for 5 minutes until translucent.
- 6
Add garlic (4 clove) and cook for 2 minutes. Stir in ground turmeric (0.25 tsp), ground coriander (1 tsp), kosher salt (0.75 tsp), black pepper (0.25 tsp), and leaf (1 bay).
- 7
Pour the spinach sauce into the pan and simmer on medium-low for 5 minutes until thickened.
- 8
Stir in garam masala (1 tsp), kasoori methi (0.5 tbsp), and the baked tofu cubes. Heat through for 3 minutes.
- 9
Garnish with cilantro (1) and lemon juice (1). Serve with naan (1) or rice.
Nutrition Facts
Per portion