We started making Tofu scrambles once a week or rather hubbs started making some, since he always was the scramble expert. He is happy about putting on the chef hat for some morning breakfasts ;). The scrambles are usually amply spiced and herbed and cheesed :).
Any which way, lets get back to this Palak Tofu “Paneer”. Palak is Spinach and Tofu acts as the spiced up Paneer. I used to love the creamy palak/saag paneer in my pre-gan days. Since vegan-izing it, I usually make it with Tempeh. With Tofu however it tastes even creamier. And the best part is it takes less than 15 minutes in the kitchen. Saute the Tofu, meanwhile blend up the spinach, add to Tofu and let cook while you clean up, or prep/make the flat bread or rice. Drizzle cashew cream and serve. Done.
Another delicious Indian restaurant style curry, vegan-ized and somewhat healthy-fied.:)
You can make it soy-free with potatoes and/or cauliflower, or chickpea Tofu. Serve with flat breads, or top a bowl of quinoa or brown rice, or make sandwiches or top a pizza!
I am scrambling to make a simple e-book with Indian sweets and Desserts for Diwali. There are some amazing new recipes and some tried and tested and loved recipes from the blog in the book!
Here is a sneak peak of a recipe that will be in the book. Been working on these for the past year. Rasmalai is cheesy balls in Saffron flavored nutty cream. They are porous and you wont believe the amount of cream that can be squeezed out of each ball
I also substitute half of the greens with other leafies, like collard greens or mustard greens some days. This spinach gravy is a delicious to add greens to meals if you are not fond of green smoothies.
More restaurant style curries on the blog
Vegetable Jalfrezie – Veggies in tangyy smoky curry.
Tempeh Do Pyaaza – Tempeh in double onion curry
Mango curry Tempeh – Sweet and Spicy mango curry
Tempeh Tikka Masala curry
Gobi Makhani – Creamy buttery curry
Saute the Tofu in a little oil for 2-3 minutes.
Add all the spices and mix and cook for 8-10 minutes.
Meanwhile, collect all the ingredients for the spinach curry and blend them.
The tofu is all seasoned up by now.
Add the spinach puree, mix well and cook for 10-15 minutes.
Drizzle some cashew cream or coconut cream and serve hot.
Palak Tofu “Paneer”- Tofu in Spinach curry
Allergen Information: Free of Dairy, egg, corn, gluten, yeast, grain. Can be made nut-free with coconut milk
2 teaspoons oil
half of a 14 oz firm tofu block (I use Nasoya firm tofu. 1.5-2 cups cubed tofu)
1/4 tsp salt or to taste
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp garlic powder
a generous pinch of kala namak (optional)
1/2 tsp cayenne(to taste)
2 cups packed Spinach, washed, chopped if large
1/4 cup water
1/4 cup almond milk or coconut milk
2 Tablespoons soaked cashews, soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference)
4 cloves of garlic
an inch cube of ginger
1 Serano chili pepper or to taste
1 medium tomato chopped
1/4-1/2 tsp salt to taste
1 teaspoon raw sugar or maple syrup
1/4 teaspoon garam masala
cashew cream, pepper flakes to garnish
In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes. Add all the spices under Spiced Tofu and mix to coat. Continue to cook for 8-10 minutes, partially covered on low-medium heat.
Meanwhile, wash the spinach and add it and all the other ingredients under Spinach curry except garam masala to the blender. Blend into a smooth puree. Add the puree to the sizzling tofu. Mix well. Add garam masala to taste. Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired gravy consistency is achieved. Taste and adjust salt and spice.
Drizzle some cashew cream and Serve hot with Naan, roti or other flat breads, or with quinoa or rice. Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.
Notes: To make it nut-free, use coconut milk instead of almond milk and drizzle with coconut cream. You can also use Tempeh to make this. Cook the tempeh with oil for 3 minutes, then add spices under spiced tofu and a 1/2 cup water. Cook covered on low-medium, for 15-20 minutes or until all liquid is absorbed. To make soy-free, use potatoes and/or cauliflower, and follow steps under spiced tofu. Cook at low heat for 6-8 minutes, then add spinach puree. If you dont have garam masala spice blend, use curry powder, or use cumin, coriander, cardamom, cinnamon powders and a bay leaf.
This curry is being shared at Allergy free wednesdays, Ricki’s wellness weekend