Dairy-Free Palak Paneer (Spinach Curry) with Tofu

Ingredients

• 1 block Firm Tofu
• 1 pound Spinach (fresh)
• 2 tablespoons Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 Green Chilies
• 2 tablespoons Tomato Paste
• 1 teaspoon Garam Masala
• 1/2 teaspoon Turmeric Powder
• 1/2 teaspoon Cumin Powder
• 1/2 can Coconut Milk (full-fat)
• to taste Salt

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press it firmly to remove as much water as possible. Once pressed, cut the tofu into 1-inch cubes.
2. 2Bring a large pot of water to a rolling boil. Carefully add the 1 pound Spinach and blanch for 2 minutes. Immediately drain the spinach and transfer it to a blender. Blend until you have a smooth puree.
3. 3Heat the 2 tablespoons Coconut Oil in a large 12-inch skillet over medium heat (350°F / 175°C). Add the 1 medium Onion, cut into small pieces, and sauté until it is golden brown, about 8-10 minutes.
4. 4Add the 3 cloves Garlic, minced, the 1 inch Ginger, grated, and the 2 Green Chilies, finely chopped. Sauté for 1 minute more until fragrant.
5. 5Stir in the 2 tablespoons Tomato Paste, 1 teaspoon Garam Masala, 1/2 teaspoon Turmeric Powder, and 1/2 teaspoon Cumin Powder. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
6. 6Pour in the spinach puree and the 1/2 can Coconut Milk. Stir everything together. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Add the cubed tofu to the skillet. Stir gently to coat the tofu in the sauce. Continue to cook for 5 minutes, allowing the tofu to heat through.
8. 8Taste the curry and add Salt as needed. Stir well. Serve the Dairy-Free Palak Paneer hot.

Substitutions

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