Spinach tofu (Palak tofu curry)

Are you bored of regular dinner recipes? Try this vegan palak paneer (Spinach and tofu curry) and brighten your dinner. It is healthy too!

Who doesn't love quick meals? This spinach tofu is so easy to make and takes very little time. You can make this spinach gravy in large quantities and freeze it for busy day meals.

This spinach tofu is my vegan version of Indian palak paneer curry. I have replaced paneer with tofu and skipped cream.

Instead, used roasted Bengal gram powder (Sattu) to make it creamy, and the consistency of the curry will be smooth.

Let's begin making recipe:

• Heat a pan and add oil to it.

• Once it is hot, add cloves, cardamom, chopped onions, and chopped ginger to it. Let this onion mixture cook for few minutes.

• Now add roughly chopped spinach and green chili (if using) and let it wilt.

• Switch off the stove once the leaves are wilted fully. Keep this spinach mixture aside and allow it to cool down.

• Meanwhile, heat another pan and fry the tofu slices on both sides. You can do this in an oven also. Bake them till they become crisp as per your liking.

• Turn them and let it cook on another side as well. I have just sprinkled some salt on both sides. 

• Once you fry both sides, cut them into squares.

• Take the cooled spinach mixture into a blender jar and add roasted Bengal gram flour (sattu flour).

• Blend this spinach mixture into a smooth paste using water and add it back into the pan.

• Cook this spinach mixture for two or three minutes on low flame.

• Now add cumin powder, allspice powder, and salt to it and mix it well.

• Simmer it for three or four minutes and switch off the stove. To this mixture, add the fried tofu, and the spinach tofu is ready to serve!

Recipe Notes and variations:

• I have used roasted Bengal gram powder (Sattu) to thicken the curry. But you can use cashews, and it will make the curry rich and creamy.
• Don't like the taste of spinach? Then try adding a handful of cilantro or mint leaves while making the spinach puree. You could even use tender cilantro stems.
• Don't like tofu? Then try making this with paneer(cottage cheese) if you don't mind the recipe to be vegan.
• If you don't like tofu or paneer, then chickpeas are the best alternative. Add cooked chickpeas to the spinach puree and simmer it for 4 to 5 minutes, and your spinach and chickpeas curry is ready.
• Instead of adding protein like tofu, paneer, or chickpeas, you can add any steamed veggies to make a light version of this curry.
• Want to make it more creamy? Then add a dash of thick coconut milk.
• You can bake the tofu instead of pan-frying it. 
• I have used carrot and ginger flavored tofu while making this recipe. Plain tofu will work just fine.

How to serve this spinach and tofu:

This vegan palak paneer tastes best when served with any Indian flatbread, but you can serve it with flavored rice, quinoa, millet.

How to use leftover palak tofu:

You can store the leftover curry in the refrigerator for a day. However, if you are making the curry in large quantities, then freezing is the best option.

I use leftover curry as a sandwich spread. Try it once, and you will not regret it.

As you are here, you will like these curry recipes. Try them out!

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