3CupsExtra Firm TofuPressed and cut to small pieces
1/4TeaspoonSea Salt
1/2TeaspoonRed Chili Powder
1/2TeaspoonBlack PepperFreshly Ground
1TeaspoonCoconut Oil
Spinach (Palak) Sauce
5CupsSpinachPacked
1TablespoonGinger & Garlic PasteOr crushed/minced fresh garlic and ginger
1/4CupOnionFine cut
1/4CupTomatoDiced
1/2TeaspoonCumin Powder
1/4TeaspoonTurmeric Powder
1/2TeaspoonGaram Masala
1/2TeaspoonRed Chili PowderOr cayenne pepper/paprika
1/4TeaspoonSea SaltOr to taste
1TablespoonCoconut Oil
1/4CupFiltered water
Instructions
Tofu
After pressing tofu in a tofu press and draining water, cut tofu to small cubes (you can eliminate this step if you do not have a press). Heat one teaspoon of oil in a pan. Add tofu cubes, cook for a minute and sprinkle salt, pepper, chili powder. Mix well and cook tofu gently till it is browned on all sides. Set it aside in a bowl.
Spinach (Palak) Sauce
Cook spinach in the same pan for a minute and set aside.
Add one teaspoon of oil, sauté crushed ginger and garlic, till browned. Add onion and tomatoes and cook for 3 to 4 minutes. Add turmeric, salt, garam masala, chili powder and cumin powder. Mix well. Add cooked spinach, mix and set aside in a bowl. Let it cool for a couple of minutes.
Transfer to a blender and blend to fine puree. Add a quarter cup of water to get the right consistency.
Palak Tofu
Add cooked tofu and blended sauce to a pan and cook for a couple of minutes, making sure the sauce mixes well with the tofu.
Transfer to a serving dish.
Serve hot with fresh rotis and sliced cucumber.
Notes
Great with fresh roti or steamed rice.*Use organic ingredients wherever possible