Palak Tofu

Name: Palak Tofu
Total time: 30 min
Ingredients: 2 tsp Oil; 7 oz Tofu; ¼ tsp + ¼–½ tsp Salt; ½ tsp Cumin, powder; ½ tsp + ¼–½ tsp Garam masala; ½ tsp Garlic powder; 1 Black salt; ½ tsp Cayenne pepper; 2 cups Spinach; ¼ cups Almond milk; 2 tbsp Cashew, flakes; 4 cloves Garlic; 1 inch Ginger; 1 Chili pepper; 1 Tomato, chopped; 1 tsp Maple syrup

By Vegan Richa · 30 min

Ingredients

Oil2 tsp
Tofu7 oz
Salt¼ tsp + ¼–½ tsp
Cumin · powder½ tsp
Garam masala½ tsp + ¼–½ tsp
Garlic powder½ tsp
Black salt1
Cayenne pepper½ tsp
Spinach2 cups
Almond milk¼ cups
Cashew · flakes2 tbsp
Garlic4 cloves
Ginger1 inch
Chili pepper1
Tomato · chopped1
Maple syrup1 tsp

Instructions

Heat the oil in a pan over medium heat. Chop the tofu, add it to the oil, mix to coat and cook for 2-3 minutes.
Add the tofu spices (cumin, garam masala, garlic powder, kala namak if using, and cayenne) and mix to coat. Optionally add 2 teaspoons nutritional yeast. Cook partially covered on low-medium heat for 8-10 minutes.
Meanwhile, blend the fresh spinach with all the spinach curry ingredients except the garam masala into a smooth puree.
Add the puree to the sizzling tofu and mix well. Stir in garam masala to taste.
Cook covered on low-medium heat for 10-15 minutes, until the raw garlic smell is gone and the sauce reaches the consistency you want. Taste and adjust salt and spice.
Drizzle with cashew cream and serve hot with naan, roti or other flatbreads, or with quinoa or rice. Add pepper flakes for extra heat if you like.

Summarized from Vegan Richa's video. Watch it for the details.

Watch the recipe video Open the official recipe

More recipes with

Garlic Tomato Ginger Spinach Tofu Cashew Almond milk

Cook with what's in your fridge

Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.

Get it on Google Play Open in the web app