Palak Tofu
Veganized version of palak paneer, one of the most famous dishes of Northern India. Palak means spinach, and paneer is a kind of fresh cheese, traditionally home made: the method is essentially identical to that of tofu, which can be used to replace it in any Indian recipe which calls for paneer.
Ingredients:
(serves 4)
300 gr frozen spinach or 600gr if fresh
250 gr tofu, cut into cubes of 1-2 cm
2 tablespoons vegetable oil (sunflower or other)
½ teaspoon cumin seeds
2 tablespoons flour
1 coffee cup vegan cream
1 teaspoon salt
(The following ingredients are mixed together:)
200 gr tomato puree (or 2-3 pureed tomatoes )
1 teaspoon grated fresh ginger (or powdered)
1 tsp coriander powder
½ tsp turmeric powder
½ teaspoon chili powder
1 clove crushed garlic
Method:
Puree the spinach for a few minutes (fresh, boil them a few minutes in boiling water; if frozen, thaw them out).
Mix the flour with the vegan cream and set aside. Heat a bit of oil in a nonstick pan; when hot, add the cumin seeds. When they start sizzling, pour in the mixture of tomato and spices and let it cook over low heat, covering
with a lid, for several minutes, until the volume has reduced by about half. Add spinach, tofu and 2-3 glasses of water and let it cook for about 10 minutes longer, always covered. Eventually, add the mixture of vegan cream and flour, salt and cook 3-5 minutes longer. Serve with some bread such as chapatis or white basmati rice.
Chef: Lo from VeganBlog
I love it! I find it every time I go to indian restaurants but of course is not vegan. I;ve always thought about veganizing it. That’s so inviting!