Dairy-Free Palak Paneer with Tofu

Ingredients

• 1 block Firm Tofu
• about 450 g Spinach
• 1 medium Onion
• 2 teaspoons Ginger-garlic paste
• 1 cup Tomatoes
• 1 can Coconut Milk
• 1 teaspoon Garam Masala
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Cumin Powder
• 2 tablespoons Vegetable Oil
• to taste Salt
• 0.25 teaspoon Red Pepper Flakes

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface and press firmly to remove as much excess water as possible. Cut the pressed tofu into 2.54 cm cubes. Heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set aside.
2. 2Wash the about 450 g Spinach thoroughly under cold running water. Set aside.
3. 3Add the remaining 1 tablespoon of Vegetable Oil to the same 25.4 cm skillet and heat over medium heat (176.7°C / 175°C). Add the 1 medium Onion, finely chopped, and cook for 8-10 minutes, stirring often, until the onion is soft and golden brown. Add the 2 teaspoons Ginger-garlic paste and cook for 1 minute more until fragrant.
4. 4Add the 1 cup Tomatoes, chopped, to the skillet. Cook for 5-7 minutes, stirring occasionally, until the tomatoes have softened and broken down.
5. 5Add the washed about 450 g Spinach to the skillet. Cook, stirring, for 3-5 minutes until the spinach has wilted down completely.
6. 6Carefully transfer the spinach and tomato mixture to a blender. Blend until you have a very smooth puree. You may need to do this in batches depending on the size of your blender. Return the smooth puree to the skillet.
7. 7Stir the 1 can Coconut Milk into the puree in the skillet. Add the 1 teaspoon Garam Masala, 0.5 teaspoon Turmeric Powder, 1 teaspoon Cumin Powder, and to taste Salt. Stir well to combine.
8. 8Bring the mixture to a gentle simmer over medium-low heat (148.9°C / 150°C). Let it simmer for 5 minutes, stirring occasionally, allowing the flavors to meld. Add the 0.25 teaspoon Red Pepper Flakes and stir.
9. 9Gently add the reserved golden brown tofu cubes to the simmering sauce. Cook for another 5 minutes, stirring gently, until the tofu is heated through and has absorbed some of the sauce. Serve hot.

Substitutions

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