Dairy-Free Palak Tofu (Spinach and Tofu Curry)

Instructions

1. 1Press the 1 block Tofu to remove excess water, then cut it into 2.54 cm cubes.
2. 2Bring a medium pot of water to a boil. Add the about 285 g Spinach and blanch for 1 to 2 minutes until wilted. Immediately drain the spinach and transfer it to a blender. Blend until smooth to make a spinach puree.
3. 3Heat the 1 tbsp Vegetable oil in a 25.4 cm skillet over medium-high heat (204.4°C / 200°C). Add the 1 medium Onion, chopped, and cook, stirring occasionally, until golden brown, about 5 to 7 minutes.
4. 4Add the 1 tbsp Ginger-garlic paste to the skillet and cook, stirring, until fragrant, about 1 minute.
5. 5Stir in the 1 cup Tomato puree, 0.5 tsp Turmeric powder, 0.5 tsp Cumin powder, and 1 tsp Garam masala. Cook for 2 to 3 minutes, stirring constantly, until the spices are fragrant.
6. 6Pour in the spinach puree and the 0.5 cup Coconut milk. Stir to combine and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
7. 7Gently add the 2.54 cm tofu cubes to the skillet. Stir carefully to coat the tofu with the sauce. Continue to cook for 5 to 7 minutes, or until the tofu is heated through and the flavors have melded together.
8. 8Season the Palak Tofu with salt to taste. Serve hot.

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