Tofu Palak Paneer

By blum099

Per serving (1/4 of recipe):
144 calories
5.9 g fat
1.1 g saturated fat
34.5% calories from fat
0 mg cholesterol
14.8 g protein
12.9 g carbohydrate
4.8 g sugar
5.3 g fiber
420 mg sodium
466 mg calcium
8.2 mg iron
32 mg vitamin C
8945 mcg beta-carotene
3.4 mg vitamin E

Ingredients

• For the palak:
• 1 16-ounce (500 grams) block firm tofu
• 1 tablespoon (15 grams) grated fresh ginger or ginger paste
• 1 tablespoon (15 milliliters) lemon or lime juice
• 1 teaspoon (2.5 grams) garam masala
• salt, to taste
• 1 teaspoon (2.5 grams) ground cumin
• 1 teaspoon (2.5 grams) ground coriander
• 1/2 teaspoon (1 gram) chili powder or crushed red pepper
• 1/2 teaspoon (1 gram) turmeric (optional)
• 1 teaspoon (5 grams) grated fresh ginger
• 2 tomatoes, chopped
• salt, to taste
• 1/2 cup (75 grams) chopped onion
• 2 bunches fresh spinach, chopped roughly and boiled in about 1/4 cup (60 milliliters) water until tender, or 1 16-ounce (315 grams) bag frozen spinach (approximately 4 cups steamed)
• 1/3 cup (80 grams) plain soy yogurt or other plant-based yogurt

Details

Servings 4

Preparation

Step 1

prepare the tofu, place it in a flat colander (or plate) with a weight on top for at least half an hour, or preferably overnight, keeping it in the refrigerator. One can also use a tofu press to prepare it. Ensure all the water is drained and the tofu is suitable to marinate. Cut tofu into cubes or roughly one-inch (2.5 centimeters) squares.

While tofu is being pressed, mix together ginger, lemon or lime juice, garam masala, and salt in a bowl adding water to the mixture if it’s too thick.

Put the tofu cubes in the freshly-prepared marinade in a baking pan and let it stand about 30 minutes to an hour, turning it a couple of times to make sure all the surfaces absorb the marinade.

Optional step if oven is available, otherwise, just simmer tofu along with spinach in step below:
Bake tofu for about 20 minutes at 300 F (150 C).

While tofu is cooking, heat a large sauté pan and dry roast cumin, coriander, chili powder or crushed red pepper, and turmeric over low heat, otherwise the spices will burn. Add ginger and tomatoes with any liquid from the tomatoes. Cook mixture over medium heat until the juice from the tomatoes is almost evaporated and the tomatoes are cooked.

Separately, in a large sauté pan add a little salt to the chopped onion and “fry” it in its own juice. Add steamed spinach (and tofu if no oven). Add tomato and spice mixture and let the mixture simmer for a few minutes to absorb the water. Then add plant-based yogurt, mixing thoroughly. Add tofu cubes and cook until warmed through.