This plant-based version of palak paneer is a smooth creamy dish made with fresh spinach leaves, tofu, onions, herbs and spices. It tastes very authentic and creates a nutrient-rich dish with many wonderful health benefits.
1can/15 oz coconut milkfull or reduced-fat as desired
salt to taste
Instructions
Make the Tofu Paneer
Preheat the oven to 400° F or 200° C.
Add the lemon juice, cumin, masala, cayenne, salt and nutritional yeast to a bowl. Stir to combine. This should form a thin paste.
Cube the tofu and add it to the mixing bowl with the paste. Gently fold to combine, being careful not to break up the tofu.
Place the tofu cubes on a lined baking sheet. Tip: Avoid getting any extra juice on the baking sheet, as this could cause the tofu to crumble.
Bake in preheated oven for 20 minutes. When finished the cubes should be lightly crisped on the outside, but still soft on the inside. Set aside until you are ready to add the tofu to the spinach.
For the Palak Sauce
Heat oil in a deep skillet and add the cumin seeds.
Once it splutters add onions and saute until slightly golden.
Add ginger and garlic and saute until the raw smell disappears.
Place the onion spice mixture into a high-speed blender together with remaining sauce ingredients (spinach, tomatoes, spices and coconut milk). Tip: Leave aside a tablespoon or two of the coconut milk to use later as a garnish.
Blend until well combined.
Pour the sauce mixture back into the skillet and simmer over low heat for 15 minutes.
Add the tofu paneer and simmer another 5 minutes.
Drizzle coconut cream over the top and serve with brown basmati rice or quinoa.
Notes
For even more flavorful dish, mix the tofu with the spices and let rest up to 24 hours in the refrigerator.
Coconut milk in a can will often form a hard mass at the top. Just break it up with a fork and stir to combine with the liquid.
If you like aromatic rice or quinoa to go along with your dish, add 3-4 cardamom pods to the pot while cooking.