August 05, 2022


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Vegan Palak "Paneer"

  • basmati rice
  • 12 oz extra-firm tofu
  • 2 TBL cumin seeds
  • 13.5 oz can coconut milk
  • 1 oz fresh ginger
  • garlic
  • 1 plum tomato
  • bag of baby spinach (about 5 cups)
  • 2 TBL garam masala
  • 3 TBL olive oil
  • s&p
  • 1 tsp sugar
  • 1 tsp white wine vin

1. Prep oven & cook rice

Preheat broiler with a rack in the upper third. Make rice

2. Prep & broil tofu

Drain tofu, cut into 1-inch cubes, then drain well on paper towels. Transfer to a rimmed baking sheet and toss with 1 tablespoon oil and a pinch each of salt and pepper. Broil on upper oven rack until lightly golden, 10–15 minutes.

3. Toast cumin seeds

Heat a large nonstick skillet over medium. Add cumin seeds; toast, stirring, until fragrant, 1–2 minutes. Transfer to a small bowl; reserve skillet for step 5. Transfer ¼ cup coconut milk to a small bowl; reserve for step 6.

4. Prep & blend sauce

Peel and roughly chop 2 teaspoons each of ginger and garlic. Roughly chop tomato. To a blender, add spinach, tomatoes, remaining coconut milk, chopped garlic and ginger, garam masala, 2 teaspoons of the cumin seeds, ¾ teaspoon salt, and a few grinds of pepper. Blend on high until smooth.

5. Cook sauce

Transfer sauce to reserved skillet; bring to a simmer over medium heat. Reduce heat to medium-low and simmer until slightly thickened and flavors have melded, about 10 minutes. Add tofu and simmer for 5 minutes more. Stir in 1 teaspoon sugar and 1 teaspoon vinegar. Season to taste with additional salt, pepper, and sugar.

6. Finish & serve

Fluff rice with a fork. Serve in bowls with palak tofu spooned over top. Drizzle with reserved coconut milk and remaining cumin seeds. Enjoy!



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