Creamy or leafy? Big question from our last live! I love creamy, hubby prefers leafy. That’s marriage! 🙂
No setter how you prefer the important thing is that you should try this recipe out and taste the amazing mild spiced flavors that come from it.
OBS: If you don’t want to use tofu(I really think you should) you can use panisse or vegan feta instead.
WHAT YOU WILL NEED:
for 3-4 people
Tofu:
- 400g Tofu firm, cut in cubes
- 1 tbsp olive oil
- 1tsp garam masala
- ½ tsp salt
- ½ tsp cumin
- ¼ tsp cayenne pepper
- Pinch of black salt
Spinach Curry:
- 3 cups frozed spinach(or 5 cups fresh)
- 1tb sp olive oil
- ½ cup water
- 1 cup plant milk
- 3 garlic cloves, mashed
- 1 big knob ginger, grated
- 1 red chilli, deseeded and chopped
- ½ tsp salt
- 1 tsp garam masala
- ¼ tsp cinnamon
- Optional: vegan yogurt and toasted cashews
HOW TO:
- Tofu Paneer: Pre-heat the oven at 190°C;
- Mix the tofu cubes with all the spices and olive oil and roast it for about 10-15 minutes until it starts to form a golden crisp crust;
- Spinach: Heat a frying pan with the olive oil and fry the mashed garlic and with the dried spices for about 1-2 minutes;
- Add the spinach, chilli, ginger and the liquids and let it cook for about 10 minutes;
- If you prefer a creamy curry, blend the spinach until desired texture;
- Add the baked tofu and simmer for about 5 minutes;
- Serve with some vegan Coconut Yogurt and toasted cashew nuts on top;