Palak “Paneer”

Palak = spinach, paneer = a fresh acid-set cheese

This vegan spin on the traditional recipe substitutes paneer with tofu. A bright and flavourful dish, that is really good for you too!

Ingredients:

Tofu

• 1 15-ounce block firm tofu

• 1 1/2 tsp curry powder

• 1 tbs coconut flakes

• 1/4 tsp salt

• 2 tbs nutritional yeast

Vegetables

• 1 1/2 tbs coconut oil

• 1/2 tsp cumin seeds

• 1 medium onion, diced

• 1 1/2 tsp cumin powder

• 1 tbs ginger-garlic paste

• 1 jalapeno pepper, diced

• 1 15-ounce can diced tomatoes, slightly drained

• 1/4-1/2 cup vegetable broth or water

• 1/3 cup coconut milk

• 5 cups loosely packed fresh spinach

Method:

1. Preheat the oven to 425°F. Drain the tofu and wrap it in a clean towel and set something heavy on top.

2. Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut flakes, salt, and nutritional yeast. Shake the bowl to gently toss.

3. Spread out tofu on parchment-lined baking sheet and bake for 15 minutes.

4. Fill a large pot halfway with water and bring to a boil over high heat. While you wait for it to boil, move on to the next step.

5. Heat oil in a pot over medium heat. Once hot, add cumin seed and onion. Sauté until onion is soft and translucent — about 5 minutes. Then add ginger-garlic paste and jalapeno pepper.

6. Add diced tomatoes and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.

7. Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Set aside.

8. Add the tomato mixture to a blender or food processor along with cooked drained spinach and the vegetable broth or water. Blend into a smooth sauce, scraping down sides as needed.

9. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. Then add coconut milk.