Vegan Palak Paneer with Tofu
From: Ian Seddon's Cookbook
🥘 Ingredients
- block extra-firm tofu 1
- neutral-flavored oil 1.33 tbsp
- kosher salt 1 tsp
- ground cumin 1 tsp
- garam masala ½ tsp
- cayenne pepper ¼ tsp
- nutritional yeast 1 tbsp
- raw cashews ½ cup
- spinach 8-10 oz
- water 1 ¼ cup
- garlic cloves 2
- piece of fresh ginger 1 ½ inch
- serrano pepper 1
- small tomatoes 2
- kosher salt ¾ tsp
- coconut oil or other neutral-flavored oil 1 tbsp
- whole cumin seeds 1 tsp
- medium yellow onion 1
- garlic cloves 4
- ground turmeric ¼ tsp
- ground coriander 1 tsp
- kosher salt ¾ tsp
- Freshly
- bay leaf 1
- garam masala 1 tsp
- dried fenugreek leaves ½ tbsp
- Freshly
- Chopped
- White or brown rice or Indian flatbread such as roti
- coconut yogurt 4 tbsp
If you have a powerful blender like a Vitamix, you can soak the cashews in boiling water for just 20 to 30 minutes. If your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours. You can also do very little chopping of the ginger, pepper, and tomatoes and let the blender do most of the work. Remove the seeds and membranes from the serrano pepper for a mild heat. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice. (See Cooked White Rice or Cooked Brown Rice for instructions). If I have coconut yogurt at home, I like to add just a few spoons of that into the finished dish for a nice tangy balance. If you want to make this dish more indulgent, add a few splashes of full-fat coconut milk or a scoop of coconut cream to the spinach gravy when you add the tofu. Storage: You can freeze this dish with pretty decent results, though we recommend freezing leftovers in small storage containers instead of one big batch. We like freezing stuff in these Souper Cubes for 1-cup portions. Freeze for 1 to 2 months, then defrost in the fridge. When you reheat it, heat it in a saucepan over medium-low heat; you may need to thin it out slightly, so add a splash of water or plant-based milk (plain flavored) as needed.
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1For the tofu: block extra-firm tofu . For the for the baked tofu method: neutral-flavored oil , kosher salt , ground cumin , garam masala , cayenne pepper , nutritional yeast . For the spinach sauce: raw cashews , spinach , water , garlic cloves , piece of fresh ginger , serrano pepper , small tomatoes , kosher salt . For the masala: coconut oil or other neutral-flavored oil , whole cumin seeds , medium yellow onion , garlic cloves , ground turmeric , ground coriander , kosher salt , Freshly cracked black pepper, bay leaf , garam masala , dried fenugreek leaves . For the for finishing:: Freshly squeezed lemon juice or lime juice, Chopped cilantro, White or brown rice or Indian flatbread such as roti , coconut yogurt .
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2Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20 to 30 minutes is enough time (see Note 1). Otherwise, soak at least 1 hour. Then drain.
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3Prepare tofu - baking method only. Preheat the oven to 400°F / 200°C and line a sheet pan with parchment paper. Drain the tofu and press it (“how to press tofu” instructions are in this blog post). Chop the tofu into cubes. In a bowl, gently toss the tofu cubes with the 1 1/3 tbsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 tbsp nutritional yeast (if using). Bake on the prepared pan for 20-25 minutes , or until crispy and browned.
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4Prepare tofu - boiling method only. Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes. Add the cubed tofu to the boiling water and boil for 2 minutes . Use a strainer to remove the tofu from the water and drain immediately. Set aside.
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5Blanch the spinach. Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes , or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer the spinach to a clean dish towel to dry out while you prepare any remaining ingredients.
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6Make the Spinach Sauce. Add the blanched spinach to your blender with the soaked and drained cashews and all remaining Spinach Sauce ingredients. Puree until totally smooth, scraping down the sides as needed.
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7Make the Masala. Heat a large, deep sauté pan over medium heat with the oil. Once the oil is shimmering, add the cumin seeds and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently. Add the onion and cook for 4-5 minutes , or until translucent. Add the garlic and cook 1 to 2 minutes until golden. Add the turmeric, coriander, 3/4 tsp kosher salt, black pepper to taste, and bay leaf (if using). Cook for 30 seconds, stirring the spices into the onions.
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8Reduce the heat to medium-low. Pour in the Spinach Sauce and cook for about 5 minutes , until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.
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9Stir in the garam masala and, if using, crush the fenugreek leaves into the gravy. If using boiled tofu, add that now. Stir gently to combine and cook for 2-3 minutes or until the mixture is heated through. Season to taste with salt and pepper and squeeze a little lemon or lime juice on top. If using baked tofu, serve it on top of the spinach curry at the end.
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10Add cilantro to garnish. Serve over a bed of white basmati rice (or brown rice) or serve with an Indian flatbread such as paratha, roti, or naan.