Palak Tofu

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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.

(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

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

  1. Cassandra78 4 April 2011 at 13:44

    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!

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