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:

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

5. In a large pot, heat 1 tablespoon of oil on medium heat.
6. Once hot, add ginger & garlic and sauté till raw smell goes away.
7. Add diced tomatoes next and cook until warm.
8. Add the thawed spinach, cumin powder, red chili powder, salt and garam masala.
9. Cook the spinach and tomato with the spices for 2 minutes.
10. Add the coconut milk/milk and mix.
11. Add the sautéed tofu to the spinach curry.
12. Mix well and also add water at this step if needed to adjust the consistency of curry to preference.
13. Add sugar/honey [if using] and mix.
14. Cover and simmer for 10 minutes on medium-low heat.
15. 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.
  
• 11/1/2023 - I prepared it the same as on 7/13/2022. The result seemed a little juicy.
  
• 2/26/2024 - I added one large carrot, cut into small dice. I sautéed them for 3 minutes before adding the tofu.
  
• 12/28/2024 - I added 1/2 an onion and sautéed it before the tofu. The spinach wasn’t fully thawed before I started cooking. I substituted 1/2 teaspoon of curry powder for the red chili and added the juice from 1/2 lemon. I used the pressure cooker pot. It took about 1.3 hours. I served it with rice and naan.
  
• 2/25/2024 - It took about an hour to prepare. I had a total of 36 oz of frozen spinach. The spinach in 10 oz boxes wasn’t completely thawed after nearly 22 hours on the top shelf of the refrigerator. I did include honey and lemon juice, but with no red chili flakes and with 1/2 teaspoon of red chili powder. Served with rice and naan, and with some green bean casserole as a salad.

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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