If you are craving some delicious Indian curry, this is perfect for you. This recipe is oil-free, dairy-free and vegan saag paneer! A "palak tofu" made with creamy spinach or kale curry, marinated tofu, and cooked in water with the spices then add the yummy blended spinach or you can use kale for the curry base. The garam masala gives it a nice kick to the flavor.
- 7 oz firm tofu block 2 cups cubed tofu lightly pressed to remove excess moisture
- 1/4 tsp salt or to taste
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp garlic powder
- 1/2 tsp red chili powder
- 2 cups packed Spinach washed
- 1/4 cup water
- 1/4 cup coconut milk
- 1 tsp chopped ginger and garlic
- 1 green chili pepper
- 1 medium tomato chopped
- 1/4 tsp salt to taste
- 1/4 tsp garam masala
- 2 tbsp cashews
- 1/2 cup coconut milk
- add cashew cream and cilantro to garnish
In a pan, add chopped tofu and add 1 tsp water. Add all the spices under Spiced Tofu and mix to coat. Cook for 8-10 minutes, partially covered on low-medium heat.
Next, add the spinach and all the other ingredients to the blender. Blend into a very smooth puree. Add the puree to the cooked tofu. Mix well and cook covered on low-medium heat for 10-15 minutes.
Blend cashews and 1/2 cup coconut milk to make the cashew cream.
Drizzle some cashew cream and cilantro. Enjoy!