Palak Tofu
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 83.5
- Total Fat: 5.0 g
- Cholesterol: 0.2 mg
- Sodium: 293.9 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 2.5 g
- Protein: 4.5 g
View full nutritional breakdown of Palak Tofu calories by ingredient
Introduction
Palak Paneer with tofu substituted for high fat paneer. Palak Paneer with tofu substituted for high fat paneer.Number of Servings: 7
Ingredients
-
Extra Firm Tofu, 4.5 oz
Parampara Curry Masala Spice Packet for Palak Paneer
Fresh Spinach, 240 g.
Plain Nonfat Yogurt (not vanilla!), 1/4 cup
Fat Free Half & Half, 2 Tbsps
Water as needed
Small spray of extra virgin olive oil
Tips
You can make this of course without the spice packet, but this just makes it easier for a quick week night dinner! You can find the spice packet at a local Indian store.
Directions
1. Bring approximately 1/2 cup water to boil in a saucepan. Add spinach and cook until wilted.
2. Add spice packet, dissolve and let simmer for 20 minutes. Add water as necessary to prevent the curry from thickening to much as water evaporates. The goal is to infuse all the flavors together.
3. Meanwhile, cut the tofu into small cubes and saute in a frying pan sprayed lightly with EVOO until browned on all sides.
4. Puree spinach/spice mixture with an immersible hand blender or in a stand blender until creamy and smooth. Return to sauce pan.
5. Add tofu to sauce pan and continue to simmer for an additional 10 minutes.
6. Remove curry from heat and add half & half. Be sure to stir constantly to avoid curdling.
Serve with brown rice or veggies, and ENJOY!
Serving Size: 7 - 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user MEDHOPEFUL777.
2. Add spice packet, dissolve and let simmer for 20 minutes. Add water as necessary to prevent the curry from thickening to much as water evaporates. The goal is to infuse all the flavors together.
3. Meanwhile, cut the tofu into small cubes and saute in a frying pan sprayed lightly with EVOO until browned on all sides.
4. Puree spinach/spice mixture with an immersible hand blender or in a stand blender until creamy and smooth. Return to sauce pan.
5. Add tofu to sauce pan and continue to simmer for an additional 10 minutes.
6. Remove curry from heat and add half & half. Be sure to stir constantly to avoid curdling.
Serve with brown rice or veggies, and ENJOY!
Serving Size: 7 - 1/2 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user MEDHOPEFUL777.