Vegan Indian Palak Paneer (Spinach and Tofu)

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• 1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 3 tbsp curry powder

• 1 tsp turmeric

• 1 tbsp cumin

• 1/4 tsp ginger

• 2 tbsp water

• 1/3 cup soy yogurt

• 6 bunches of spinach

Sauté tofu and garlic in two tablespoons of olive oil until tofu is lightly crisp.

In a separate large skillet or a wok, heat the other tablespoon of olive oil. Add the spices and water, then whisk in the yogurt. Add the spinach, stirring to cover in the yogurt sauce. Remove from heat and process the spinach mixture in a food processor or blender until almost creamy. Return the spinach to the skillet and add the tofu. Cook and stir until the tofu is well mixed with the spinach.

Note: This dish goes well with a side of rice.


Source: – By Jolinda Hackett

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