Vegan Palak Tofu

1. 1
   prep · ~3 min

   Blanch the spinach.

   1.Bring 3 cups of water to a rolling boil in a large pot.

   2.Add 400g fresh spinach and blanch for 2 minutes until leaves wilt.

   3.Immediately transfer spinach to an ice bath to stop cooking.

   4.Drain, squeeze lightly, and blend into a smooth puree with ¼ cup water.

   TIPThe ice bath locks in the bright green color. Don't skip it.
2. 2
   fry · ~5 min

   Pan-sear the tofu.

   1.Heat 2 tsp oil in a non-stick pan over medium heat.

   2.Add tofu cubes and a pinch of salt.

   3.Pan-sear 4-5 minutes, turning occasionally until golden on all sides.

   4.Remove from pan and set aside.

   TIPPress tofu 15 minutes before cooking to remove excess water — it gets crispier.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat 1 tbsp oil in a heavy-bottomed pan over medium heat.

   2.Add cumin seeds and let them splutter (30 sec).

   3.Add minced garlic, ginger, and slit green chilies. Sauté until fragrant (1 min).
4. 4
   saute · ~11 min

   Build the onion-tomato masala.

   1.Add chopped onion and sauté until translucent (4-5 min).

   2.Add chopped tomatoes, coriander powder, cumin powder, turmeric, and garam masala.

   3.Add remaining salt and cook until tomatoes break down and oil separates (6-7 min).
5. 5
   simmer · ~7 min

   Simmer the spinach gravy.

   1.Pour in the spinach puree and stir well.

   2.Add pan-seared tofu cubes and fold gently.

   3.Simmer uncovered on low heat for 5-7 minutes until flavors meld.

   4.Add a splash of water if gravy feels too thick.
6. 6
   garnish

   Finish with lemon juice and serve hot.

   Remove from heat, stir in 1 tbsp fresh lemon juice. Serve hot with roti or steamed rice.

   TIPA small drizzle of coconut cream on top makes it extra rich.

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