Vegan Palak Tofu - How to Make an Easy 30 Minute Staple
If you have tofu and spinach in the fridge, you have to try this budget-friendly vegan palak tofu. The sauce is creamy, and it goes great with rice or flatbread
Ingredients
- 1 Onion
- 1 inch Ginger
- 1 block Tofu
- 1 tsp Turmeric
- 2 tbsp Tomato Paste
- ½ can Coconut Milk
- 1 tsp Garam Masala
- 1 tsp Cumin
- 300g /10 oz Frozen Spinach
Instructions
- Roughly chop the onion and ginger. Cut the tofu into cubes.
- Toss the tofu cubes with turmeric and salt. Heat some oil in a pan over medium heat and fry the tofu until it starts to turn crispy.
- In a separate pot, heat some oil and sauté the onion and ginger until they soften.
- Once the onion and ginger start to brown, add the garam masala, cumin, salt, and tomato paste. Stir and cook for about a minute to toast the spices. Add the frozen spinach and cook until thawed.
- Once the bottom of the pot starts to stick, deglaze it with a cup of water, scraping up any bits stuck to the bottom. Add the coconut milk and let everything simmer for 5–10 minutes. Blend the sauce until smooth just before serving, then stir in the crispy tofu or top the curry with the tofu!
