This is a plant-based version of palak paneer. Tofu is a wonderful substitute for mild and milky paneer cheese–you won’t miss the cheese! If you are using frozen spinach for this, thaw it in the microwave for 3–5minutes or let it defrost at room temperature, then place in a sieve and use your hands to squeeze out as much of the water as you can before measuring.
Ingredients
- 400 g extra-firm tofu, pressed(see note below)and cut into cubes
- 1 tsp ground cumin
- 1 tbsp plus 1 tsp nutritional yeast
- 1 tbsp plus 1 tsp vegetable oil
- Vegan yogurt, shredded ginger and lime wedges, to garnish
Spinach curry
- 250 g firmly packed spinach leaves, or 200g thawed frozen spinach
- 125 ml vegetable stock
- 250 ml plant milk
- 1 small white onion, diced
- 4 garlic cloves, finely chopped
- 1 red chili, seeded and sliced
- 1 large tomato, diced
- ½ tsp white sugar
- 1 tsp garam masala
- 2½ tbsp nutritional yeast
Instructions
- Toss the tofu cubes in a bowl with the cumin, nutritional yeast and a good pinch of salt. Put the oil in a medium nonstick frying pan over medium-high heat and fry the tofu until crisp and golden on all sides,5–7 minutes (2–3 minutes on each side).
- Put all the spinach curry ingredients in a blender and blend until smooth. Pour into a large saucepan over medium heat and bring to a boil. Add the tofu, turn the heat down to low and simmer until the curry has thickened, about 15 minutes.
- Serve warm, garnished with a drizzle of vegan yogurt, shredded ginger and lime wedges.
Note—Pressing tofu
Wrap your block of tofu in a clean, lint-free kitchen towel and place a chopping board on top of it. Weighthe boarddown with something heavy, like a big can of beans, to apply pressure to it. Leave for at least 30minutes, to press out as much liquid as possible.