I’m going to be honest with you. I’m one of those people that looks at a recipe and if the recipe list is a mile long, I usually don’t make it! I know this recipe list is quite lengthy, but honestly, this recipe is really quite simple and incredibly tasty. It does involve a few steps but the actual cooking time is really fast and I find that the more consistently I make this recipe, the quicker and easier it becomes. Seeing it really is so tasty, I’ve been making it a lot this winter both for myself, and for private clients.
Paneer is traditionally a cheese recipe in India, and this one uses tofu instead, which I think is great as it makes it a more well-rounded and satisfying meal. You can eat the dish just as it is, you can have it with rice or quinoa, or its really good with some hot pita bread or chapattis!
TOFU PALAK PANEER
- 1 large block of tofu, cut into cubes
- 2 tablespoon nutritional yeast
- 1 teaspoon garam masala
- 1/2 teaspoon of salt
- 1 teaspoon of coconut oil
- 4 cups frozen spinach defrosted
- 2 teaspoons coconut oil
- 1 teaspoon cumin seeds
- 1 large onion diced
- 1 inch piece of ginger grated
- 2 cloves garlic diced
- 1 teaspoon garam masala
- ¼ teaspoon nutmeg
- 1/2 teaspoon black pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon chili flakes (or to taste)
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 tin of coconut cream
- 1 teaspoon lemon juice
- 2 teaspoons nutritional yeast
- 1 teaspoon tamari
Firstly defrost your spinach by covering it with boiling water for around 10 minutes.
While that defrosts you can cook the tofu. Heat the oil in a pan and add the spices, nutritional yeast and salt and cook for a few moments before add ing the tofu cubes. Mix well to evenly coat then allow to cook on quite a high heat, turning the tofu regularly to brown on all sides. When golden, remove from the heat.
Drain most of the water from the spinach, then add to your blender and blend until smooth, adding a little more water if needed to blend.
In another saucepan, add remaining oil with the cumin seeds on a medium heat and cook for 1-2 minutes until the seeds start to pop. Add the onion, garlic and ginger and cook for 2-3 minutes longer.
Add the spices and continue to cook on a medium to low heat for around 1-2 minutes longer so the spices release their aroma. At this stage, add the spinach and cook for around 5 minutes until the spinach begins to bubble.
Add the tofu, coconut cream, lemon, nutritional yeast, tamari and salt and pepper to season. Stir well.
To serve, place in bowls, top with coconut yogurt or extra coconut cream, corriander and extra chili if desired.