Palak Tofu

• Vegan
• Gluten free

• Produce

  • 6 oz Baby spinach
  • 3 Garlic cloves
  • 1 small knob Ginger
  • 1 Onion, medium
  • 2 tbsp Tomato puree or use 2 roma tomatoes

• Refrigerated

  • 1 oz Tofu, firm

• Canned Goods

  • 1 13 oz can Coconut milk, light

• Baking & Spices

  • 1/2 tsp Coriander seed
  • 1 tsp Red chili powder
  • 1 Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin seed

Found on foodpleasureandhealth.com

Description

Ingredients

• 1-16 oz firm tofu
• 6 oz baby spinach
• 1 medium onion, sliced
• 2 tablespoon tomato puree or use 2 roma tomatoes, chopped
• 2 teaspoon olive oil
• 3 garlic cloves, minced
• small knob of ginger, grated
• 1-13 oz can light coconut milk
• ½ teaspoon cumin seed
• ½ teaspoon coriander seed
• 1 teaspoon red chili powder (optional)
• salt, pepper to taste

Directions

• Drain and squeeze as much water as possible from tofu. I like to wrap tofu in paper towel and put a plate with few cans on top of it to help squeeze out water. Cut tofu into small cubes and set it aside.
• Heat oil over medium heat and fry cumin and coriander seeds until slightly brown. Saute onions until translucent, then add garlic and ginger and let it cook for 2 minutes. Add salt, pepper, and chili powder to the mix.
• Add tomato puree or chopped tomatoes to the pot and allow it to soften. Then, add spinach and let it wilt, which should take 3-4 minutes.
• Pour coconut milk to the pot and let it simmer for additional 2-3 minutes before removing from the heat.
• When it cool enough to handle, puree the mixture using immersion blender or regular blender until it is smooth and season with salt, pepper as needed.
• Return it back to heat and gently simmer over low heat and slowly add tofu pieces into the pot. Simmer for additional 3-5 minutes. Season with salt, pepper if needed.