Indian Spiced Palak Tofu with Tomatoes

Indian Spiced Palak Tofu with Tomatoes ingredients

• 14 oz extra-firm tofu
• 12 oz fresh spinach
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 medium yellow onion, finely diced
• 1 tbsp ginger-garlic paste
• 1 small green chili, minced (optional)
• 1 tsp ground cumin
• 1.5 tsp ground coriander
• 0.5 tsp turmeric powder
• 14.5 oz canned diced tomatoes, undrained
• 0.5 cup water or vegetable broth
• 1 tsp salt
• 0.5 tsp garam masala
• 1 tbsp fresh lime juice

How to make Indian Spiced Palak Tofu with Tomatoes

1. Press 14 oz extra-firm tofu for at least 20 minutes to remove excess water, then cut it into 1-inch cubes. Heat 1 tablespoon vegetable oil in a non-stick skillet over medium-high heat. Fry the tofu cubes for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
2. Wash 12 oz fresh spinach thoroughly. Bring a large pot of water to a boil, then blanch the spinach for 1-2 minutes until wilted. Immediately transfer it to an ice bath to stop cooking, then drain well and squeeze out as much water as possible. Blend the blanched spinach in a food processor or blender until it forms a smooth puree.
3. In the same skillet or a large pot, heat the remaining 1 tablespoon vegetable oil over medium heat. Add 1 teaspoon cumin seeds and let them sizzle for 30 seconds until fragrant.
4. Add 1 finely diced medium yellow onion to the skillet and sauté for 8-10 minutes, stirring occasionally, until it turns translucent and starts to brown lightly.
5. Stir in 1 tablespoon ginger-garlic paste and 1 minced small green chili (if using). Cook for 1-2 minutes until aromatic, being careful not to burn the garlic.
6. Reduce the heat to low. Add 1 teaspoon ground cumin, 1.5 teaspoons ground coriander, and 1/2 teaspoon turmeric powder. Sauté the spices for 30 seconds, stirring constantly, to bloom their flavors.
7. Pour in the 14.5 oz can of undrained diced tomatoes. Cook for 7-10 minutes, mashing the tomatoes with the back of your spoon, until they soften, the mixture thickens, and the oil begins to separate from the masala.
8. Stir in the spinach puree and 1/2 cup water or vegetable broth. Add 1 teaspoon salt and bring the curry to a gentle simmer, allowing the flavors to meld for 5 minutes.
9. Gently fold in the cooked tofu cubes. Continue to simmer for another 5-7 minutes, ensuring the tofu is heated through and absorbs some of the curry's flavor.
10. Stir in 1/2 teaspoon garam masala and 1 tablespoon fresh lime juice. Taste and adjust seasoning as needed. Serve hot with rice or naan.

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