WIC Works Resource System U.S. Department of Agriculture

Tofu Palak Paneer

Tofu is used in this recipe in place of paneer, a traditional Indian cheese. This dairy free and vegan-friendly paneer is great on its own or pairs well with brown rice or naan bread for a filling and delicious meal! If you don’t have much time to spend cooking, this is also the dish for you, taking only 30 minutes to prepare. It is also a sneaky way to get little ones to eat leafy greens as the spinach is blended into a flavorful sauce!  

Yield
4 Servings

Preparation time

5 minutes

Cooking time

25 minutes

Total time

30 minutes

Ingredients

1 pk firm tofu (drained, cubed)
1 1⁄2 t curry powder
1 T less sodium soy sauce
2 t nutritional yeast
5 c spinach (fresh)
2 T oil
1 1⁄2 t cumin
2 T fresh ginger (minced or 1 T ginger powder)
1 onion (medium, diced)
1 jalapeno (seeds removed, diced)
1 cn diced tomatoes (15 ounce, no salt added, drained)
4 clv garlic (minced)
  vegetable stock (1/4 to 1/2 cup, can substitute water)
1 t garam masala
1⁄3 c coconut milk

Source

Adapted from: https://minimalistbaker.com/vegan-palak-paneer-with-curried-tofu/  

Instructions

  1. Wash hands and then rinse vegetables before getting started. 
  2. Preheat oven to 425°F. 
  3. Cut tofu into cubes and season with 1.5 tsp curry powder, 1 tbsp soy sauce, and 2 tsp nutritional yeast. Then set aside. 
  4. Heat a medium skillet over medium heat. 
  5. Once hot, add 1 tbsp oil and seasoned tofu. Sauté for 3-4 minutes until golden brown. Set aside. 
  6. Fill a large pot half way with water and bring to a boil. 
  7. Once boiling, add spinach and cook uncovered for 2 minutes. 
  8. Heat a large skillet over medium heat. 
  9. Once hot add the remaining1 tbsp oil, diced onion, jalapeno, ginger, and cumin and sauté 5 minutes. 
  10. Add diced tomato and minced garlic and sauté 3-4 more minutes. 
  11. Add tomato mixture, broth or water, and spinach to a blender and blend until smooth sauce forms. 
  12. Add blended sauce back to the skillet and cook on medium heat with coconut milk and garam masala for 3-4 minutes 
  13. Divide into 4 bowls and top with tofu “paneer.” 

Notes

Try having this meal with brown rice or naan bread for a balanced weeknight dinner. 

Use ½ jalapeno or less for a milder, less spicy flavor.  

Substitute 1/3 cup of unsweetened fortified soy milk for 1/3 cup coconut milk. 

Equipment you’ll need: 

  • Knife 
  • Cutting board 
  • Measuring cups and spoons 
  • Medium skillet 
  • Large skillet 
  • Large pot  
  • Blender 
  • Spatula  

Topic

Food Packages
Source URL: http://wicworks.itcon-stage.com/recipe/tofu-palak-paneer