Palak Paneer is traditionally a spinach (palak) curry with soft farmers cheese (paneer). In this veganised version,
soft tofu is substituted for the cheese.
Vegan Palak Paneer Ingredients
1/4 c.(60 ml) oil
1 c. (1/2 lb) soft tofu, drained and cut into cubes
1-2 onions, finely sliced
1-2 cloves garlic, crushed
1/2 inch fresh ginger, grated
300-400g (1 bag) fresh spinach, chopped
1/2 tsp ground turmeric
1/2 tsp chili powder
1 tsp ground coriander
1 cinnamon stick
Vegan Palak Paneer Cooking Directions
Heat oil in a wok or large frying pan over medium high heat.
Add the drained tofu and fry until lightly golden. Remove and set aside.
Add the onion, garlic, and ginger in the remaining oil and fry for 2-3 minutes, or until golden.
Add the spinach, turmeric, chili, and coriander and stir-fry for 2-3 minutes.
Lower heat to medium, add cinnamon, cover and cook a further 5 minutes, or until the spinach is well wilted.
Add the tofu and, stirring constantly, continue to cook for another 15 minutes or until dry.
Serve as a meal over rice, or as a side dish.
To reduce fat, skip deep-frying the tofu and use only a tablespoon or two of oil to stir-fry the spinach. Or deep fry the tofu and then drain the oil before frying the spinach. This recipe takes about 20 minutes to prepare and can easily serve 6 to 8 people.
Tofu Salad Ingredients 1 lb firm tofu 1 ½ c. bean sprouts ½ c. pineapple, cubed ½ c. carrots, julienne ‘d ¼ c. celery, julienne ‘d 1 small tomato, sliced ¼ fresh coriander, chopped 4 tsp Tamari or light soy sauce 4 tsp lemon juice ½ tsp palm sugar 1 Thai chili pepper (optional) Tofu