Vegan Palak Paneer with Tofu

Ingredients

• about 450 g Spinach
• 1 block Firm Tofu
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 number Green Chilies
• 1 can Coconut Milk
• 1 tsp Garam Masala
• 0.5 tsp Turmeric Powder
• 0.5 tsp Cumin Powder
• 2 tbsp Oil

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

Instructions

1. 1Fill a large pot with water and bring it to a rolling boil over high heat. Carefully add the about 450 g of spinach to the boiling water and cook for exactly 2 minutes. Prepare a large bowl filled with ice water. Immediately transfer the blanched spinach from the boiling water into the ice water using a slotted spoon. Let it cool for 2 minutes, then drain the spinach very well. Place the drained spinach into a blender and blend until you have a smooth puree. Set the spinach puree aside.
2. 2Take the 1 block of firm tofu and press it firmly to remove as much excess water as possible. You can do this by wrapping it in paper towels and placing a heavy object on top for at least 10 minutes. Once pressed, cut the tofu into 2.54 cm cubes. Heat 1 tablespoon of the 2 tbsp oil in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Add the tofu cubes and cook, turning occasionally, until they are lightly browned on all sides, about 5-7 minutes. Remove the browned tofu from the skillet and set aside.
3. 3Add the remaining 1 tablespoon of oil to the same skillet and reduce the heat to medium (148.9°C / 150°C). Add the 1 medium onion, finely chopped, and cook, stirring often, until it is golden brown and softened, about 8-10 minutes. Add the 3 cloves of garlic, minced, the 2.54 cm of ginger, grated, and the 2 green chilies, finely chopped. Sauté for 1 minute more until fragrant, stirring constantly.
4. 4Add the 1 tsp garam masala, 0.5 tsp turmeric powder, and 0.5 tsp cumin powder to the skillet. Stir continuously and cook for 30 seconds until the spices are fragrant.
5. 5Pour the reserved spinach puree into the skillet with the onions and spices. Stir well to combine. Add the 1 can of coconut milk and stir until everything is smoothly incorporated. Bring the mixture to a gentle simmer over medium-low heat (121.1°C / 120°C) and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Gently add the browned tofu cubes to the simmering spinach mixture. Stir carefully to coat the tofu. Continue to simmer for another 5 minutes, allowing the tofu to heat through and absorb some of the sauce.
7. 7Serve the vegan palak paneer hot.

Substitutions

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