Palak Tofu (Spinach Tofu)

Method11 steps · about 45 min

1. 1

   Step 1: Mix the marinade chili powder, marinade garam masala (¼ to ½ teaspoon), quarter teaspoon salt and first tablespoon lemon juice (1 tablespoon) with two tablespoons water OR two tablespoons yogurt. Gently coat the pressed tofu. Cover and refrigerate while making the curry, or marinate overnight in the refrigerator.

   Uses 200 grams extra firm pressed tofu ( (7 to 8 oz) cut to bite size pieces) · ¼ teaspoon salt · 1 tablespoon lemon juice (mixed with 2 tablespoons water or yogurt) · ¼ to ½ teaspoon Kashmiri red chili powder · ¼ to ½ teaspoon garam masala · two tablespoons marinade water OR separate yogurt · two tablespoons yogurt ONLY instead of marinade water

2. 2

   Step 2: For the cashew (15) route, soak the 15 cashews in the separate half cup boiling water and retain both nuts and liquid for step 5; omit them if choosing coconut milk. Heat the 1½ tablespoons curry-base coconut oil and sauté onion (90 g), ginger (½ inch), garlic (3 medium) and one to two mild green chilies OR the separate quarter teaspoon pepper for 5–6 minutes until transparent.

   Uses 1½ tablespoons unrefined virgin coconut oil (+ ½ tablespoon more to fry) · 90 g chopped onion (1 small) · ½ inch ginger (peeled and chopped (8 grams)) · 3 medium garlic (cloves chopped (8 grams)) · one to two green chilies OR separate quarter teaspoon pepper · quarter teaspoon black pepper ONLY instead of green chilies · 15 cashews ONLY nut route, soak and retain liquid · half cup retained boiling soaking water ONLY cashew route

3. 3

   Step 3: Add tomatoes (90 g) to the same onion mixture and sauté until mushy. Pour the separate quarter cup base-cooking water and cook covered until the onion and tomato soften. For optional texture, reserve only two tablespoons of this cooked base before the spinach is added; return that same portion in step 6.

   Uses same onion, ginger, garlic and chosen chili or pepper · 90 g chopped tomato (1 small) · 0.25 cup water

4. 4

   Step 4: Add baby spinach (120 g) only to the remaining cooked base and sauté 4–5 minutes until wilted and its raw smell is gone.

   Uses only base left after optional two-tablespoon texture reservation · 120 g baby spinach, cleaned

5. 5

   Step 5: Cool the spinach mixture fully before transferring to a blender. Add the same soaked cashews WITH all their retained half cup soaking liquid from step 2, OR the separate half cup thick coconut milk instead of both nuts and soaking liquid.

   Uses ONLY cashew route; same 15 soaked cashews and entire half cup liquid · same spinach and remaining base, cooled for blending · half cup thick coconut milk ONLY instead of soaked cashews and their water

6. 6

   Step 6: Blend to a smooth puree. Add the optional extra ¼ cup blending water if needed, then a little further water only if the mixture is still too thick. Return to the pan with the reserved 2 tbsp cooked onion-tomato base from step 3, if you set it aside. Add ½ tsp curry salt, ½–¾ tsp curry garam masala, ¼–½ tsp toasted cumin and the optional ¼ tsp cardamom. Cook for 3–5 minutes until thick, then taste and add extra salt only if needed.

   Uses ONLY if reserved before spinach; return this same portion once · same cashew or coconut-milk route, blended once · ½ teaspoon sea salt ( (adjust to taste)) · ½–¾ tsp curry garam masala · ¼–½ tsp toasted cumin powder · ¼ teaspoon ground cardamom · 0.25 cup water · further water or coconut milk only as needed for blending consistency

7. 7

   Step 7: Add optional crushed kasuri methi (1 teaspoon) to the same cooked curry and turn off.

   Uses same seasoned puree with any reserved textured base returned · 1 teaspoon crushed kasuri methi (dried fenugreek leaves)

8. 8

   Step 8: Choose this pan-frying route OR step 9, never both. Heat the separate half tablespoon oil or ghee and pan-fry the same marinated tofu from step 1, turning gently until golden on all sides, about 6–7 minutes. Optionally melt the tablespoon butter (1 tablespoon) into this same pan-fried tofu and coat it.

   Uses ONLY selected pan route; same 200 g tofu · half tablespoon oil or ghee ONLY pan-frying route · 1 tablespoon butter ( (optional))

9. 9

   Step 9: For baking or air-frying instead of step 8, preheat to 400°F/200°C; allow about 15 minutes for oven preheating. Spread the marinated tofu from step 1 on a prepared baking sheet or suitable air-fryer tray. Cook for 9 minutes, then turn or shake. Continue for about 6 minutes more, making 15 minutes in total, until golden.

   Turn or shake the tofu · 9 minUses ONLY selected baking route instead of pan-frying

10. 10

    Step 10: Stir the separate final tablespoon lemon juice (1 tbsp) into the cooked spinach gravy from step 7. Top with the selected cooked tofu from step 8 OR step 9, not both.

    Uses ONLY if oven or air-frying was selected, exclusive alternative · ONLY if pan-frying was selected · same cooked gravy before its separate final lemon · 1 tbsp lemon juice

11. 11

    Step 11: Garnish the assembled curry with a little coconut milk or whisked Greek yogurt if desired. Serve hot; rice or flatbreads make optional accompaniments.

    Uses same gravy and one selected cooked tofu supply · optional unmeasured coconut-milk garnish · optional unmeasured whisked Greek-yogurt garnish