Vegan Palak Paneer with Curried Tofu

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Curry powder

  Spices

  4 tsp or 8g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Salt

  Table

  ¼ tsp or 2g

• Nutritional Yeast

  Vegan - Whole Foods Market

  2 tsp or 10g

• Spinach

  Raw

  5 cup or 150g

• Coconut oil

  3 tbsp or 41g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Ginger root

  Raw

  2 tbsp or 12g

• Onions

  Raw

  1 medium or 110g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Diced Tomatoes

  Canned - Del Monte

  2 cup or 504g

• Garlic

  Raw

  4 cloves, minced or 12g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Garam Masala

  Badia

  1 tsp or 24g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ⅓ cup or 75g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preheat the oven to 425°F. Drain and press the tofu to remove excess moisture, then cube it.
2. In a bowl, combine the tofu with soy sauce, salt, nutritional yeast, and half of the curry powder. Toss gently to coat.
3. Heat a medium oven-safe skillet over medium heat. Add the tofu and sauté for 3-4 minutes until browned. Transfer to the oven and bake for 15 minutes.
4. Bring a large pot of water to a boil. Meanwhile, heat a large skillet over medium heat and add half of the coconut oil, cumin, ginger, onion, and jalapeno. Sauté until the onion is translucent.
5. Add diced tomatoes and garlic to the skillet, stirring for 3-4 minutes until tomatoes soften.
6. Add spinach to the boiling water and cook for 2 minutes. Drain and rinse with cold water, then set aside.
7. Blend the tomato mixture, spinach, and vegetable broth until smooth. Add more broth if needed.
8. In the same skillet, heat remaining oil and add remaining curry powder and garam masala. Cook briefly, then add the spinach sauce and coconut milk. Simmer to deepen flavors.
9. Adjust seasoning as needed and serve over tofu. Garnish with coconut milk and fresh chopped cilantro.

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