I love Palak Tofu and I make it quite often, but I don’t make it always the exact way like I always do – I like to experiment with things. I’ve had canned spinach (super cheap for the amount you get!) at home, which I bought at an Indian market and wanted to use it for a Palak Tofu – the veganized version of the traditional Palak Paneer, which is a Indian Cheese in a spinach gravy. If you have about 15 minutes – you can make this delicious and comforting Palak Tofu.
Quick and Dirty Palak Tofu [Vegan]
- 14 oz. canned spinach
- ½ block / 6 oz firm tofu
- 1 teaspoon canola oil
- ½ teaspoon Kala Namak
- ½ teaspoon curry powder
- ½ teaspoon ginger powder
- ¾ cup coconut milk
- ¼ cup tomato purée
- ¾ teaspoon salt
- In a large pan on medium-high heat, add the canned spinach, coconut milk and tomato purée and mix. Let it thicken up while preparing the tofu.
- Cut the tofu in little cubes and add it in a another hot pan. Season with the Kala Namak. Pan-Fry it for about 5 minutes, stir occasionally.
- Add the salt, ginger powder and curry powder to the spinach curry. Taste and add additional spices to your liking.
- Once the spinach curry is hot and tastes delicious, add the tofu cubes to the curry and give it a good mix.
- Your quick and dirty Palak Tofu is ready to be served!
I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency. The Palak Tofu is best served with some Homemade Naan and Basmati Rice