Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Golden cubes of tofu in a smooth, garlicky spinach sauce, like palak paneer without the cheese.
Equipment: Large frying pan, blender or stick blender
Measures and names
Ingredients
- 400 g firm tofu, drained and cut into cubes
- 1 tbsp oil
- 300 g spinach, washed
- 1 tsp cumin seeds
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tomato, chopped
- 1 tsp ground coriander
- 1 tsp garam masala
- Salt
- A squeeze of lemon
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a large frying pan and fry the tofu for 6–7 minutes, turning, until golden on most sides. Tip onto a plate.
- Meanwhile, put the spinach in a colander and pour over a kettle of boiling water to wilt it. Leave to cool a little.
- Heat the rest of the oil in the pan, add the cumin seeds for 30 seconds, then the onion for 4 minutes. Add the garlic, ginger and chilli for 1 minute, then the tomato, coriander and garam masala for 2 minutes.
- Squeeze the spinach to get rid of most of the water, then blend it with the onion mixture and a splash of water until smooth.
- Return the sauce and tofu to the pan, season with salt and simmer for 2–3 minutes. Finish with lemon and serve with cauliflower rice or salad.
Swaps and tips
For a creamier sauce, stir in 2 tablespoons of Greek yoghurt or unsweetened soya yoghurt off the heat. Frozen spinach works too: defrost 300 g and squeeze it dry.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 33 g | 14 g | 8 g | 24 g | 402 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
