Low Sodium Vegan Palak Tofu

Total time55 min

Prep time20 min

Cook time35 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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3 tbsp neutral oil, divided
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the spinach base

10 oz fresh baby spinach

For the curry

1 medium yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 can (14 oz) diced tomatoes
1 tsp cumin seeds
1 tsp ground coriander
1 tsp garam masala
½ tsp ground turmeric
½ tsp kashmiri chili powder or mild chili powder
½ cup full-fat coconut milk
½ cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp lemon juice

For serving

cooked basmati rice or naan, for serving (optional)

Instructions

1
Bring a large pot of water to a boil. Add the spinach and blanch for 1 minute, until wilted and bright green. Drain immediately and transfer to a bowl of cold water to stop the cooking. Drain again, squeeze out as much water as possible, and set aside.
2
Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer, sprinkle with 1/2 teaspoon salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate with a slotted spoon and set aside.

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