Palak Tofu
Cooking Time
Prep Time
Difficulty
Cuisine
In the richness of Indian culture, where mythology and spirituality are closely intertwined with daily life, Lord Nandi, the faithful vehicle of the god Shiva, stands as a symbol of strength and fidelity. Represented as a bull that is both powerful and peaceful, Nandi embodies a harmony between robustness and gentleness. Inspired by this emblematic figure, Palak Tofu is a celebration of this union of strength and softness, reflecting Nandi’s qualities. This recipe is part of our “Anima Tauri” collection, which celebrates emblematic figures of the bull across various cultures and mythologies.
This recipe is actually a vegan interpretation of the famous Palak Paneer, a classic of Indian cuisine. In this version, firm tofu replaces paneer, offering a rich and flavorful texture; the spinach not only brings vibrant color but also an abundance of nutrients, while the chosen spices awaken the senses and invite a true culinary journey.
The combination of spices such as Garam Masala, cumin, and coriander, typical of Indian gastronomy, offers an explosion of flavors in the mouth, while coconut cream adds a creamy and slightly sweet touch, perfectly balancing the dish. This refers to liquid coconut cream, often sold in small bricks, and not the solid cream found in metal cans. Liquid coconut cream is more concentrated and less watery than coconut milk, making it ideal for adding creaminess to dishes without diluting them. Young spinach leaves are an excellent alternative for those who prefer a softer and more delicate texture.
This recipe is a tribute to Indian cuisine, which, like Lord Nandi, carries ancestral flavors through time and space. Accompany this dish with basmati rice or fresh naans for a complete culinary experience.
Palak Tofu
Ingredients
For the Tofu:
- 400 g firm tofu pressed and cut into cubes
- 2 tablespoons vegetable oil
- 1 tablespoon Garam Masala
- 1 teaspoon turmeric
- Salt to taste
For the Palak Sauce:
- 500 g fresh spinach washed and roughly chopped (or baby spinach)
- 1 large onion chopped
- 2 cloves garlic chopped
- 1 piece of ginger 2cm, chopped
- 2 medium tomatoes chopped
- 1-2 green chilies chopped (adjust to your spice tolerance)
- 1 tablespoon Garam Masala
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 2 tablespoons vegetable oil
- Salt to taste
- 100 ml coconut cream mixed with 1/2 teaspoon Garam Masala
Instructions
Spinach Preparation:
- Bring a large pot of water to a boil.
- Add the spinach and cook for about 2 to 3 minutes until they turn bright green and slightly wilted.
- Quickly remove the spinach from the boiling water and plunge into a bowl of iced water. This stops the cooking process and preserves the vibrant color of the spinach.
- Drain the spinach after a few minutes in the iced water and squeeze out the excess water.
Tofu Preparation:
- Mix the tofu cubes with Garam Masala, turmeric, and a pinch of salt.
- Heat the oil in a pan and sauté the tofu until golden brown on all sides. Keep it in a covered dish to stay warm.
Sauce Preparation:
- In the same pan, heat 2 tablespoons of oil. Sauté the onion until it caramelizes slightly. Add the garlic, ginger, and green chilies, and continue cooking until the onions are translucent.
- Add the tomatoes, Garam Masala, cumin, coriander, and turmeric. Cook until the tomatoes are tender.
- Add the blanched spinach to the pan, mix, and cook for 2 minutes.
- Let it cool slightly, then blend everything in a blender to create a smooth sauce.
Finishing the Palak Tofu:
- Put the blended sauce back in the pan. Add the warm, golden tofu. Simmer everything together for 5-10 minutes so the tofu absorbs the flavors of the sauce.
- Lower the heat slightly, then gently incorporate the spiced coconut cream into the pan. This will allow the cream to mix evenly with the sauce without boiling, which could cause it to separate or reduce its flavor.
- Serve hot with basmati rice or naans.
A recipe proposed by Maison Marmite
