PALAK TOFU PANEER RECIPE

Palak Tofu "Paneer" - Tofu and Spinach Curry

Serves 2-4

Ingredients:

Spiced Tofu: 2 teaspoons oil half of a 14 oz firm tofu block (1.5-2 cups cubed tofu), lightly pressed to remove excess moisture 1/4 tsp salt or to taste 1/2 tsp cumin powder 1/2 tsp garam masala 1/2 tsp garlic powder

a generous pinch of kala namak (optional) 1/2 tsp cayenne(to taste) Spinach curry: 2 cups packed Spinach, washed, chopped if large 1/4 cup water 1/4 cup almond milk or coconut milk 2 Tablespoons soaked cashews, soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference) 4 cloves of garlic an inch cube of ginger 1 Serano chili pepper or to taste 1 medium tomato chopped 1/4-1/2 tsp salt to taste 1 teaspoon raw sugar or maple syrup 1/4 teaspoon garam masala cashew cream, pepper flakes to garnish Method: - In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes. Add all the spices under 'Spiced Tofu' and mix to coat.

- Continue to cook for 8-10 minutes, partially covered on low-medium heat. - Meanwhile, wash the spinach and add it, and all the other ingredients under 'Spinach curry' except garam masala, to the blender. Blend into a smooth puree.

- Add the puree to the sizzling tofu. Mix well. Add garam masala to taste.

- Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired gravy consistency is achieved.

- Taste and adjust salt and spice. - Drizzle some cashew cream (see below)

- Serve hot with Naan, roti or other flat breads, or with quinoa or rice. Notes: Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation. To make it nut-free, use coconut milk instead of almond milk and drizzle with coconut cream. You can also use Tempeh to make this. Cook the tempeh with oil for 3 minutes, then add spices under spiced tofu and a 1/2 cup water. Cook covered on low-medium, for 15-20 minutes or until all liquid is absorbed. To make soy-free, use potatoes and/or cauliflower, and follow steps under spiced tofu. Cook at low heat for 6-8 minutes, then add spinach puree. If you don't have garam masala spice blend, use curry powder, or use cumin, coriander, cardamom, cinnamon powders and a bay leaf.

Cashew Cream: Soak 1/2 cup raw cashews for at least half an hour. Drain, Blend with a little water until smooth and creamy. Adjust water to adjust cream consistency.