Vegan Palak Paneer with Tofu

Ingredients

• 1 block Firm Tofu
• 1 pound Spinach
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tablespoon Garam Masala
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cumin
• 1/2 can Coconut Milk
• 1 cup Rice

Instructions

1. 1To prepare the tofu, place the 1 block Firm Tofu between several layers of paper towels or a clean kitchen towel and press gently with a heavy object for 15-20 minutes to remove excess water. Cut the pressed tofu into 1/2-inch cubes. Heat a large non-stick skillet over medium-high heat (375-400°F / 190-205°C). Add the cubed tofu and pan-fry for 8-12 minutes, turning occasionally, until golden brown on all sides. Remove the fried tofu from the skillet and set it aside.
2. 2To prepare the spinach, bring a large pot of water to a rolling boil (212°F / 100°C). Add the 1 pound Spinach and blanch for 1 minute until the leaves are wilted. Immediately transfer the blanched spinach to a blender. Blend until a smooth puree forms.
3. 3To sauté the aromatics, peel and finely chop the 1 medium Onion, 4 cloves Garlic, and 1 inch Ginger. Heat a large heavy-bottomed pot over medium heat (300-325°F / 150-160°C). Add the chopped onion, garlic, and ginger to the pot. Sauté for 5-7 minutes, stirring frequently, until the onion is softened and translucent.
4. 4Add the spices to the pot with the softened aromatics: stir in the 1 tablespoon Garam Masala, 1/2 teaspoon Turmeric, and 1/2 teaspoon Cumin. Cook for 1 minute, stirring constantly, until the spices are fragrant.
5. 5Pour the spinach puree and the 1/2 can Coconut Milk into the pot with the aromatics and spices. Stir well to combine all ingredients. Increase the heat to medium-high (375-400°F / 190-205°C) and bring the mixture to a gentle simmer, where small bubbles consistently break the surface. Once simmering, reduce the heat to low (200-225°F / 95-105°C) to maintain a gentle simmer.
6. 6To cook the rice, in a separate medium saucepan, combine the 1 cup Rice with 2 cups of water. Bring the water to a boil over high heat (212°F / 100°C). Once boiling, reduce the heat to low (200-225°F / 95-105°C), cover the saucepan with a lid, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender.
7. 7Add the pan-fried tofu cubes to the simmering spinach and coconut milk sauce in the large heavy-bottomed pot. Stir gently to combine the tofu with the sauce. Continue to simmer for 10 minutes over low heat (200-225°F / 95-105°C), allowing the flavors to meld together.
8. 8Ladle the Vegan Palak Paneer with Tofu into serving bowls. Serve immediately alongside the freshly cooked rice.

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