Print

Palak Tofu (Spinach Tofu Curry) Recipe

Print Recipe

★★★★★

5 from 63 reviews

Palak Tofu is a vibrant and healthy Indian-inspired curry featuring silky spinach gravy blended with fragrant spices and tender, pan-browned tofu cubes. This dish is packed with flavors from coriander, cumin, fennel seeds, ginger, garlic, and garam masala, making it a delicious vegetarian main course perfect for a nourishing meal.

Ingredients

Scale

Spices and Seeds

  • 2 teaspoons olive oil
  • 1 tablespoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • ½ teaspoon salt (plus more to taste)
  • ½ teaspoon ground turmeric
  • 1 teaspoon garam masala

Aromatics and Vegetables

  • 1 yellow onion, diced (about 2 cups)
  • 8 cloves garlic, minced (about 2 tablespoons)
  • 1 tablespoon minced ginger
  • 1 Indian green chili (or ½ Serrano pepper), minced, plus more to taste
  • 3 cups spinach, packed and roughly chopped (about 5 ounces)

Main Ingredient

  • 1 14-ounce block extra firm tofu, drained, pressed for 30 to 60 minutes, and cut into ¾-inch cubes

Other

  • 1 tablespoon olive oil
  • Juice of ½ lime (about 2 teaspoons, or to taste)
  • 1 cup water
  • 4 to 6 ice cubes

Instructions

  1. Toast spices: Heat 2 teaspoons olive oil in a wide pan or braising pan over medium heat. Add coriander, cumin, and fennel seeds and toast them until fragrant, about 1 minute.
  2. Sauté onions: Add the diced onion and ½ teaspoon salt. Stir occasionally until the onions are softened and start to brown, about 10 minutes. Adjust heat between medium-low and medium to avoid burning.
  3. Add aromatics: Mix in minced garlic, ginger, and green chili. Stir frequently until very fragrant, around 2 minutes. Then add 1 cup water, increase heat to medium-high, and bring the mixture to a simmer.
  4. Cook spinach: Stir in chopped spinach, cover the pan, and cook until spinach has just started to wilt, approximately 2 minutes. Remove pan from heat, transfer contents to a bowl or blender, and add 4 to 6 ice cubes to cool mixture quickly.
  5. Blend spinach gravy: Blend the spinach mixture until smooth or to your preferred texture, either chunkier or fully pureed. Set aside this green gravy.
  6. Prepare tofu: Heat 1 tablespoon olive oil in a large, wide nonstick pan over medium heat. Add tofu cubes and ½ teaspoon salt. Cook, stirring occasionally, until tofu is lightly browned on most sides, around 10 minutes. Stir in ground turmeric so tofu pieces are evenly coated.
  7. Combine and finish: Pour the spinach gravy into the tofu pan and bring to a brief simmer over medium heat for 1 to 2 minutes. Remove from heat, stir in garam masala and fresh lime juice. Taste and adjust salt as needed. Serve warm.

Notes

  • Pressing the tofu is essential to remove excess moisture and help it brown nicely.
  • You can adjust the chili quantity based on your preferred spice level.
  • The spinach gravy can be blended to your preferred texture, either smooth or slightly chunky.
  • This dish pairs well with basmati rice or Indian breads like roti or naan.
  • Leftovers keep well refrigerated for up to 3 days.

Keywords: Palak Tofu, Spinach Tofu Curry, Indian Vegetarian Curry, Tofu Spinach Recipe, Healthy Indian Curry

Find it online: https://platedbyemma.com/palak-tofu-spinach-tofu-curry-recipe/