Name: Spinach Tofu Curry (Palak Tofu)
- 6 oz extra-firm tofu cut into cubes
- 2 teaspoons oil
- 1/8 teaspoon ground pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon red chili flakes
- salt to taste
- 1 lb baby spinach
- 2 tomatoes, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 1 inch ginger, roughly chopped
- 1/2 teaspoon garam masala to sprinkle
- 1/8 teaspoon red chili powder or to taste
- 3/4 teaspoon cumin powder
- 1/2 cup coconut milk or substitute with milk or heavy cream
- 2.5 teaspoons oil
- salt to taste
- 1-2 teaspoon sugar or honey (optional)
- 1 teaspoon fresh lemon juice (optional)
Yield: 4 servings
- In a pan, heat 2 teaspoons 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 1 teaspoon of oil and cook the baby spinach till it's completely wilted.
- Set spinach aside.
- In another pan, heat 1.5 teaspoon 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 1/4 cup of milk/coconut milk and grind to a smooth paste. Set aside.
- Return the spinach puree to the pan on medium heat.
- Add additional 1/4 cup 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!
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.
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