How to make vegan Palak paneer with Tofu

#vegan #healthydish

This is a vegetarian or vegan version of the classic Indian dish palak paneer, which uses tofu instead of paneer. This dish is full of nutrition's and delicious spices, making it a nutritious and satisfying meal. It gives you the nutrients of spinach which are very beneficial for your health. Let's see how it is made:

Serve: 4 People Time: 1-1/2 hour

Ingredients to make Palak tofu:

• 400g firm tofu, cut into cubes

• 6 cups fresh spinach (about 2 large bunches) or 500g frozen spinach

• 1 medium onion, finely chopped

• 2 medium tomatoes, finely chopped or pureed

• 1 tablespoon ginger-garlic paste

• 2 green chilies, finely chopped

• 1 teaspoon cumin seeds

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon red chili powder (optional, adjust to taste)

• 1/2 cup coconut milk or cashew cream (for creaminess)

• 2 tablespoons oil (vegetable or coconut)

• Salt to taste

• Fresh coriander leaves for garnish

Method of making vegan Palak Tofu:

• If you are using fresh spinach, wash its leaves thoroughly and soak them in boiling water for 2-3 minutes till they wilt.

• Then strain the spinach and immediately put it in cold water to retain its green colour.

• Grind the spinach to make a smooth puree and keep it aside.

• If you are using frozen spinach, thaw it and make a puree.

• Heat 1 tbsp oil in a pan. Lightly fry the tofu pieces till they turn golden on all sides and keep it aside.

• Heat the remaining oil in the same pan and add cumin seeds. Let them crackle.

• Now add finely chopped onions and fry till they turn golden brown.

• After this, add ginger-garlic paste and green chillies and fry for 1-2 minutes till they become aromatic.

• Now add chopped or pureed tomatoes, turmeric, ground coriander, garam masala, cumin powder and red chilli powder. Mix it well and cook for 5-7 minutes till the oil separates from the mixture.

• Add the spinach puree to it and mix well and cook for 5 minutes on medium flame. Add salt to taste and adjust the seasoning as per the requirement.

• Add the fried tofu pieces to the spinach gravy and mix gently.

• Add coconut milk or cashew cream to make the curry creamy. Let it simmer for another 5-7 minutes so that the tofu absorbs the flavours.

• Sprinkle roasted cumin seeds and coriander over it and mix well.

• Serve this spinach tofu with basmati rice, quinoa or any Indian bread like roti or naan.

How to make Kachumber Salad

How to make Sprouted Moong Salad

How to make Vegan Chickpea

Four Vegan salad dressing ideas

How to make High Protein vegan salad

Healthy Chicken salad recipe for 4 people