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Palak Tofu

This Palak Tofu is super easy to make and SO delicious! It is both Dairy-free and gluten-free yet still has a gorgeous creamy texture and is bursting with flavour and spices.
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Total Time 35 minutes

Ingredients
  

INGREDIENTS

    Spicy Tofu

    • 2 teaspoons oil
    • 2 X 400g blocks of quality tofu I enjoy the Tonzu Organic brand
    • ½ tsp salt or to taste
    • 1 tsp cumin powder
    • 1 tsp garam masala
    • 1 tsp garlic powder

    Creamy Spinach Curry

      TO BLEND:

      • 4 cups packed Spinach chopped and washed
      • 1/2 cup water
      • 1/2 cup coconut milk plus more for drizzling
      • 1/2 cup soaked raw cashews soak for a few hours or overnight
      • 1 medium tomato chopped
      • 1 teaspoon raw sugar or maple syrup

      TO FRY:

      • A few Tbsp olive oil or coconut oil
      • 2 medium onions cut into half moons
      • 5 garlic cloves crushed or chopped
      • a generous inch cube of ginger chopped fine or grated
      • ¼ tsp chilli flakes optional
      • 1/2 tsp salt
      • 1/2 teaspoon garam masala

      TO GARNISH:

      • Lemon wedges/lemon juice
      • ½ cup toasted raw cashews
      • additional coconut cream to drizzle
      • paprika to sprinkle for colour

      Instructions
       

      PREPARATION

      • In a pan, heat the oil on medium. Chop the tofu into small squares and add to the oil. Mix to coat and cook for 2-3 minutes until it begins to lightly brown. Add all the spices under Spicy Tofu and mix well to coat. Continue to cook for 8-10 minutes on medium heat until coated and golden. Put to the side.
      • Heat the oil and place the sliced onions in on medium heat – cook for 10 minutes or so stirring regularly until well softened. Add the chilli flakes, garlic, ginger, salt and garam masala. Cook for a further 5 – 7 minutes until the onion is well coated and everything is softened. Do Step 3 during this process if you like to multi task!
      • Meanwhile, wash the spinach and add it and all the other ingredients under Spinach curry to the blender. Blend into a smooth puree.
      • Add the puree to the onion mixture, mix well and allow to heat through and gently bubble until it thickens to a gravy consistency (10 – 15 mins). Next, taste the sauce and add juice of half a lemon juice and more garam masala and salt if desired.
      • Finally add the spiced tofu and loosely stir through until warmed leaving a few bits to put on top if desired.
      • Serve on steamed brown rice, quinoa or ‘golden rice’ with a drizzle of coconut cream and sprinkled with toasted cashews and a dusting of paprika for colour and contrast. Plus a gorgeous simple green salad on the side!