Indulge in the vibrant flavors of Vegan Palak 'Paneer' with Tofu, a delightful plant-based twist on the traditional Indian classic. This recipe replaces paneer with tofu, making it perfect for vegans and those looking to enjoy a lighter, dairy-free option. Fresh spinach is blended into a creamy, spiced sauce, enveloping tender tofu cubes for a dish that's as nutritious as it is delicious.

Ingredients

Tofu 'Paneer'

• 400 g firm tofu
• 2 teaspoons olive oil (or any other neutral plant-based oil)
• 3 teaspoon curry powder
• 1 teaspoon pepper

Spinach Curry

• 700 g fresh spinach
• 1 tin (400ml) coconut cream
• 2 tbsp grated ginger
• 1 clove fresh garlic
• 1 teaspoon salt
• 3 teaspoons garam masala
• 2 tomatoes, diced
• Juice of half a lemon

Method

1. Cut the tofu into cubes. Heat a large pan on high heat, add the oil, cubed tofu, curry powder, and ground pepper. Stir and cook until the tofu is golden and slightly crispy around the edges. Set aside the tofu in a bowl.
2. In the same pan, add the spinach and cook until wilted (you might need to work in 2 batches). Reduce the heat and add the coconut cream, grated ginger, garlic, salt, and garam masala.
3. Use a handheld blender to blend the spinach curry until smooth.
4. Add the diced tomato to the curry and cook on high heat for another 3-4 minutes until the tomatoes are soft.
5. Add lemon juice 
6. Add the tofu paneer to the spinach curry, stir well, and serve hot. Pair with basmati rice and homemade naan for a perfect meal!