Vegan Palak Paneer with Tofu

Ingredients

• 1 block Firm tofu, pressed and cubed
• 1 pound Spinach, fresh
• 1 medium Onion, chopped
• 1 medium Tomatoes, diced
• 1 tablespoon Ginger-garlic paste
• 1 teaspoon Green chilies, chopped
• 2 teaspoons Spices (cumin, coriander, turmeric, garam masala)
• 1 can Coconut milk, full-fat
• 2 tablespoons Vegetable oil
• 1 tablespoon Lemon juice
• 1 teaspoon Salt

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 1 pound of fresh spinach and cook for exactly 1 minute. Immediately transfer the spinach to a bowl filled with ice water to stop the cooking. Once cooled, carefully squeeze out as much excess water as possible from the spinach. Place the squeezed spinach into a blender and blend until you have a smooth puree.
2. 2Place a 12-inch non-stick skillet over medium-high heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil. Once the oil is shimmering, carefully add the 1 block of firm tofu, pressed and cubed. Fry the tofu for 5-7 minutes, turning occasionally, until all sides are lightly golden brown. Remove the tofu from the skillet and set it aside on a plate.
3. 3In the same skillet, reduce the heat to medium (300°F / 150°C). Add the 1 medium onion, chopped, and sauté for 8-10 minutes, stirring often, until the onion is soft and golden brown. You will see it turn a deeper color and smell sweet.
4. 4Add the 1 tablespoon of ginger-garlic paste and the 1 teaspoon of green chilies, chopped, to the skillet with the onions. Cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
5. 5Add the 1 medium tomatoes, diced, and the 2 teaspoons of spices (cumin, coriander, turmeric, garam masala) to the skillet. Cook for 5-7 minutes, stirring frequently, until the tomatoes have softened and broken down slightly, and the spices are very aromatic.
6. 6Pour the 1 can of full-fat coconut milk and the prepared spinach puree into the skillet. Stir everything together well. Bring the mixture to a gentle simmer, then reduce the heat to low (200°F / 95°C) and let it cook uncovered for 15 minutes, stirring occasionally. The sauce should thicken slightly.
7. 7Gently add the reserved fried tofu cubes back into the skillet with the spinach sauce. Stir carefully to coat the tofu. Let it simmer for another 5 minutes, allowing the tofu to absorb the flavors.
8. 8Remove the skillet from the heat. Stir in the 1 tablespoon of lemon juice and the 1 teaspoon of salt. Taste and add more salt if needed, but be careful not to oversalt. Serve the Vegan Palak Paneer hot.

Substitutions

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