BHA & BHT Free Vegan Palak Tofu
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Learn more āIngredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into Ā¾-inch cubes
- 3 tbsp neutral oil, divided
- Ā½ tsp salt
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
- Ā½ tsp ground turmeric
- Ā½ tsp kashmiri chili powder or mild chili powder
- Ā½ cup full-fat coconut milk
- Ā½ cup water
- 1 tsp salt, plus more to taste
- 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 3ā4 minutes until the undersides are deep golden. Flip and cook for another 2ā3 minutes until golden on the second side. Transfer to a plate with a slotted spoon and set aside.
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