Another hit on our Friday dinner

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Another hit on our Friday dinner

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Another hit on our Friday dinner last retreat at Wiseman Ferry was this rendition of Vegan Palak paneer or Palak tofu. My twist on this very yummy dish is the addition of kale which deepen the flavour of the palak sauce and also add to the nutritional value of the dish with the wonderful health benefit of our beloved kale. The trick is that the sauce is going to need a little longer cooking time in oder for the kale to be cooked through or else it will taste a bit too tangy. of course if you like that tangy taste , go for it! So here we are, Palak Tofu recipe on demand. Good luck and have fun cooking!
Spinach and Kale Palak Tofu
Recipe by: Khanh Doan
Serving 3 – 4 people
Preparation time 10 minutes
Cooking time 30-40 minutes

Ingredients:

A Spiced tofuhalf of a 14 oz firm tofu block

  • 1/4 tsp salt or to taste
  • 1/2 tsp cumin powder
  • 1/2 tsp garam masala
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne(to taste)

Palak sauce

  • 1 1/2 cups packed Spinach, washed, chopped if large
  • 1/2 cup kale, finely chopped
  • 1/4 cup water
  • 1/4 cup almond milk or coconut milk
  • 2 Tablespoons soaked cashews, soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference)
  • 4 cloves of garlic
  • an inch cube of ginger
  • 1 Serano chili pepper or to taste
  • 1 medium tomato chopped
  • 1/4-1/2 tsp salt to taste
  • 1 teaspoon coconut sugar or maple syrup
  • 1/4 teaspoon garam masala

cashew cream, pepper flakes to garnish

Method:

  • In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes.
  • Add all the spices under Spiced Tofu and mix to coat. Continue to cook for 8-10 minutes, partially covered on low-medium heat.
  • Meanwhile, wash the spinach and add it and all the other ingredients under Palak sauce except garam masala to the blender. Blend into a smooth puree.
  • Add the puree to the sizzling tofu. Mix well. Add garam masala to taste.
  • Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and the kale is cooked through (no tangy kale flavour) and desired gravy consistency is achieved. Taste and adjust salt and spice.
  • 6.Drizzle some cashew cream and Serve hot with Naan, roti or other flat breads, or with quinoa or rice. Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.

Cashew Cream: Soak 1/2 cup raw cashews for atleast half an hour. Drain, Blend with a little water until smooth and creamy. Adjust water to adjust cream consistency.

By | 2017-06-14T18:31:17+00:00 June 13th, 2017|News|0 Comments

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