Palak Tofu
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 134.4
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 773.1 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 3.0 g
- Protein: 8.8 g
View full nutritional breakdown of Palak Tofu calories by ingredient
Introduction
A creamy, delicious vegan version of the popular Indian dish. Serve with brown basmati rice flavored with toasted cumin seeds. A creamy, delicious vegan version of the popular Indian dish. Serve with brown basmati rice flavored with toasted cumin seeds.Number of Servings: 8
Ingredients
-
2 boxes lite silken firm tofu, cubed
2 10 -oz boxes spinach, thawed but not drained
2 c whole plum tomatoes, canned or fresh
2 1-inch pieces of ginger, peeled
2 c chopped yellow onion
6 cloves garlic
3/4 c coconut milk
1/2 tsp garam masala
1/2 tsp turmeric
1-2 tsp sea salt
Tips
If you like your sauce super rich, use another 2 tbsp of olive oil and either blend it with the spinach, or use it to saute the onion and use your immersion blender before you add the tofu.
If you're a garam masala fan, feel free to use up to 1 tsp.
Directions
1. Puree in separate batches in the blender:
Spinach
Tomato
Onion, garlic and ginger
If you have trouble pureeing, add a tbsp of water at a time.
2. Heat the oil in a medium skillet over medium-high heat. Once the oil is hot, add the onion, garlic and ginger mixture. Saute until the mixture becomes a thick paste, about 8 minutes.
2. Add the tomato mixture and saute another 5 minutes.
3. Add the pureed spinach, turmeric, salt and garam masala and saute 10 minutes.
4. Add the coconut milk and let bubble for 5 minutes.
5. Add the cubed tofu and lower the heat to medium, covering and letting the tofu soak in the flavors for at least 10 minutes. Add salt to taste, if necessary.
6. Garnish with slices of fresh tomato and slivered ginger.
Serving Size: makes 8 1-cup servings
Spinach
Tomato
Onion, garlic and ginger
If you have trouble pureeing, add a tbsp of water at a time.
2. Heat the oil in a medium skillet over medium-high heat. Once the oil is hot, add the onion, garlic and ginger mixture. Saute until the mixture becomes a thick paste, about 8 minutes.
2. Add the tomato mixture and saute another 5 minutes.
3. Add the pureed spinach, turmeric, salt and garam masala and saute 10 minutes.
4. Add the coconut milk and let bubble for 5 minutes.
5. Add the cubed tofu and lower the heat to medium, covering and letting the tofu soak in the flavors for at least 10 minutes. Add salt to taste, if necessary.
6. Garnish with slices of fresh tomato and slivered ginger.
Serving Size: makes 8 1-cup servings