Dairy-Free Palak Tofu (Spinach and Tofu Curry)

Ingredients

• 1 block Tofu (firm or extra-firm)
• 10 oz Spinach
• 1 medium Onion
• 1 tbsp Ginger-garlic paste
• 1 cup Tomato puree
• 0.5 cup Coconut milk
• 1 tsp Garam masala
• 0.5 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 1 tbsp Vegetable oil
• to taste Salt

Instructions

1. 1Press the 1 block Tofu to remove excess water, then cut it into 1-inch cubes.
2. 2Bring a medium pot of water to a boil. Add the 10 oz 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 10-inch skillet over medium-high heat (400°F / 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 1-inch 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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