Healthy Vegan Palak Tofu
A nutritious, plant-based twist on the classic Indian Saag Paneer using protein-rich tofu and fresh spinach.
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Ingredients
- 14 oz Extra-firm tofu, pressed and cubed
- 10 oz Fresh spinach leaves
- 1 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 1 tbsp Fresh ginger, grated
- 1 large Tomato, diced
- 1/2 cup Full-fat coconut milk
- 1 tsp Garam masala
- 1/2 tsp Ground turmeric
- 1 tsp Cumin seeds
- 1 tbsp Lemon juice(optional)
Instructions
- 1
Blanch the spinach in boiling water for 2 minutes, then immediately shock in ice water to retain the bright green color.
- 2
Drain the spinach and blend it into a smooth puree with a splash of water; set aside.
- 3
In a large pan, sauté the tofu cubes with a pinch of salt and turmeric until golden brown on all sides, then remove from pan.
- 4
In the same pan, toast the cumin seeds until fragrant, then add the onion, garlic, and ginger, sautéing until translucent.
- 5
Add the diced tomatoes and ground spices, cooking until the tomatoes soften and form a thick paste.
- 6
Stir in the spinach puree and coconut milk, simmering gently for 5 minutes to meld the flavors.
- 7
Add the browned tofu back into the sauce and cook for another 3 minutes until heated through.
- 8
Finish with a squeeze of lemon juice and serve hot with brown rice or whole-wheat naan.
Nutrition per Serving
245
Calories
14g
Protein
12g
Carbs
16g
Fat
5g
Fiber
4g
Sugar
320mg
Sodium
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