Name: Spinach Tofu Curry (Palak Tofu)

For original recipe using baby spinach, click here.

Ingredients:

• 14 oz extra-firm tofu cut into cubes
• 2 tablespoons oil
• 1/3 teaspoon ground pepper
• 1/3 teaspoon smoked paprika
• 1/3 teaspoon red chili flakes
• salt to taste

• 2 to 2 1/2 lb frozen spinach, thawed
• 1 can chopped tomatoes (or 5 tomatoes, roughly chopped)
• 2 teaspoons garlic powder
• 1 teaspoon powdered ginger
• 1 teaspoon garam masala to sprinkle
• 1/3 teaspoon red chili powder or to taste
• 2 teaspoon cumin powder
• 13.5 oz coconut milk or substitute with milk or heavy cream
• 2 tablespoons oil
• salt to taste
• 2-5 teaspoon sugar or honey (optional)
• 2 teaspoon fresh lemon juice (optional)

Streamlined Instructions:

• In a pan, heat 2 tablespoons of oil.
• Once the oil is hot, add cubed tofu and sprinkle with paprika, salt, pepper and red chili flakes.
• Saute for 5-6 minutes till tofu is light golden brown in color.
• Set aside.

• In a large pot, heat 1 tablespoon of oil on medium heat.
• Once hot, add ginger & garlic and sauté till raw smell goes away.
• Add diced tomatoes next and cook until warm.
• Add the thawed spinach, cumin powder, red chili powder, salt and garam masala.
• Cook the spinach and tomato with the spices for 2 minutes.
• Add the coconut milk/milk and mix.
• Add the sautéed tofu to the spinach curry.
• Mix well and also add water at this step if needed to adjust the consistency of curry to preference.
• Add sugar/honey [if using] and mix.
• Cover and simmer for 10 minutes on medium-low heat.
• Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or rice!

Comments: 6/3/2020 - Tofu comes in 14-oz boxes, so I doubled the amount of spinach and most spices. I only had one tomato; I should have used canned diced tomato. I used chopped, frozen spinach, and did not put it in a blender. I used non-fat milk, no honey, and no lemon juice.
8/13/2020 - Close to the same as in June; however I did use a can of diced tomatoes, a 10-oz and a 16-oz package of frozen spinach, 1/2 cup of 2% milk, 1/2 cup of cottage cheese, some honey, and juice from 1/2 lemon. The first evening it was served with rice and the second evening with naan.
12/27/2020 - I thawed 2 pounds of frozen spinach by microwaving it for 10 minutes in our largest casserole dish. I doubled the spices, but forgot the honey and lemon juice. I used 1/2 cup of skim milk and 1/2 cup of cottage cheese. I did not use a blender. It was mild.
5/18/2021 - I thawed spinach in the refrigerator during the day before cooking. I made fresh lemon juice, but forgot to put it on the meal when serving it. It's been that kind of a day! I had 1 1/4 cups of coconut milk, and used real chopped ginger. Served the first day with naan, but no rice.
9/8/2021 - I updated the recipe with the scaled amounts to match one package of tofu.
9/8/2021 - Following the new recipe, I used crushed red peppers for the red chili flakes, 42 oz of frozen spinach for the baby spinach, a 14.5 oz can of diced tomatoes, and a teaspoon each of powdered garlic and ginger. I cooked it in the largest pot.
3/8/2022 - I cooked it in the pressure-cooker pot, using 2 1/2 pounds of frozen, chopped spinach, 4 plum tomatoes, 13.5 oz coconut milk, and 1 teaspoon of real salt. I omitted the red chili flakes and lemon juice for Gail, but added spice and juice afterwards for myself. My minimum spice measurement was 1/2 teaspoon. It took about 1.3 hours.
7/13/2022 - I cooked it in the pressure-cooker pot, using 2 pounds of frozen, chopped spinach, a 14.5 oz can of diced tomatoes, and 13.5 oz coconut milk. I followed the recipe in sprinkling spices on the tofu. I replaced the garlic and ginger with 2 teaspoons of garlic powder and 1 teaspoon of powdered ginger. I used a tablespoon of honey but omitted the lemon juice. I served it with rice and with naan. It was very mild and we both added seasoning to it.

Source: https://www.cookwithmanali.com/palak-tofu/

• 14 oz extra-firm tofu cut into cubes
• 2 tablespoons oil
• 1/3 teaspoon ground pepper
• 1/3 teaspoon smoked paprika
• 1/3 teaspoon red chili flakes
• salt to taste

• 2.3 lb baby spinach
• 5 tomatoes, roughly chopped
• 7-9 garlic cloves, roughly chopped
• 2.3 inch ginger, roughly chopped
• 1 teaspoon garam masala to sprinkle
• 1/3 teaspoon red chili powder or to taste
• 1.75 teaspoon cumin powder
• 1.2 cup coconut milk or substitute with milk or heavy cream
• 6 teaspoons oil
• salt to taste
• 2-5 teaspoon sugar or honey (optional)
• 2 teaspoon fresh lemon juice (optional)

Instructions:

• In a pan, heat 2 tablespoons of oil.
• Once the oil is hot, add cubed tofu and sprinkle with paprika, salt, pepper and red chili flakes.
• Saute for 5-6 minutes till tofu is light golden brown in color.
• Set aside.

• Heat 2 teaspoon of oil and cook the baby spinach till it's completely wilted.
• Set spinach aside.
• In another pan, heat 1 tablespoon of oil on medium heat.
• Once hot, add ginger & garlic and sauté till raw smell goes away.
• Add cubed tomatoes next and cook till tomatoes are soft and mushy, around 3-4 minutes.
• Add the wilted spinach leaves, cumin powder, red chili powder, salt and garam masala.
• Cook the spinach and tomato with the spices for 2 minutes.
• Remove from heat, let it cool down a bit and then transfer mixture to a blender.
• Add 1/2 cup of milk/coconut milk and grind to a smooth paste. Set aside.
• Return the spinach puree to the pan on medium heat.
• Add remaining milk/coconut milk and mix.
• Add the sautéed tofu to the spinach curry.
• Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
• Add sugar/honey [if using] and mix.
• Cover and simmer for 10 minutes on medium-low heat.
• Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or rice!

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