Spinach Paneer Tofu

Paneer was predominantly used in most North Indian dishes and is now commonly used throughout India due to its versatility as an ingredient in various dishes. Our inspired recipe has similar flavours and ingredients but swaps the cheese for tofu.

You will need:

olive oil
1 firm Tofu
2 tbsp cornstarch
2 tsp garam masala
1 tbsp nutritional yeast
1/4 tsp garlic powder
1/4 tsp cumin seeds
2 cloves
1/4 tsp cinnamon powder
1 shallots
5 cloves of garlic
1/4 tsp ginger powder
1 hot chile
1/3 cup tomato puree
1/4 cup cashews (soaked)
1 cup small coconut milk and add some water
1/4 tsp turmeric
1/4 tsp cayenne
1 cup fresh spinach
salt

Procedure:

To start, drain the tofu to remove any excess moisture. Once drained, cut the tofu into desired bite-sized pieces. Combine the cornstarch, garam masala, yeast, garlic powder, cumin seeds, cloves, and cinnamon powder in a mixing bowl. Toss the tofu pieces in this spice mixture until they are evenly coated. Heat some olive oil in a pan over medium heat. Add the coated tofu pieces to the pan and fry until they turn golden brown and crispy on all sides. Make sure to flip them occasionally to ensure even browning. Once the tofu is cooked, remove it from the pan and set it aside.

In the same pan, add more olive oil, if needed, and sauté the chopped shallots, garlic cloves, and ginger powder until they become fragrant and lightly golden. Then, add the hot chilli pepper (seeds removed if you prefer less heat) and cook for another minute.

Next, add the tomato puree to the pan and cook it down for a few minutes until it thickens slightly. In a blender or food processor, combine the soaked cashews and small coconut milk (you can adjust the consistency by adding some water if desired) and blend until smooth. Pour this cashew-coconut mixture into the pan and stir well to combine with the tomato puree.

Add the turmeric and cayenne to the pan and stir everything together. Allow the sauce to simmer for a few minutes to infuse the flavours. Now, add the fresh spinach to the pan and gently fold it into the sauce. Cook until the spinach wilts and becomes tender. Season the sauce with salt to taste.

Finally, return the cooked tofu to the pan and mix it with the spinach and sauce, ensuring that the tofu is coated well. Allow everything to heat through for a few minutes.

Once ready, serve the Spinach Tofu hot and enjoy it as a delicious and nutritious vegetarian or vegan main dish. You can serve it with steamed rice or naan bread.

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