Palak Tofu

Ingredients

• 170 g (6 oz)extra-firm tofu, cut into cubes
• 2 teaspoonsoil
• 1/8 teaspoonground pepper
• 1/8 teaspoonsmoked paprika
• 1/8 teaspoonred chilli flakes
• to tastesalt
• 450 g (1 lb)baby spinach
• 2tomatoes, roughly chopped
• 3–4 clovesgarlic, roughly chopped
• 2.5 cm (1 inch)ginger, roughly chopped
• 1/2 teaspoongaram masala, for sprinkling
• 1/8 teaspoon, or to tastered chilli powder
• 3/4 teaspoonground cumin
• 120 ml (1/2 cup)coconut milk, or milk or double cream
• 2.5 teaspoonsoil
• to tastesalt
• 1–2 teaspoons, optionalsugar or honey
• 1 teaspoon, optionalfresh lemon juice

Instructions

1. 1

   Season the tofu

   Heat 2 teaspoons of oil in a pan. When hot, add the cubed tofu and sprinkle with paprika, salt, pepper and red chilli flakes.

2. 2

   Brown the tofu

   Sauté for 5–6 minutes, until lightly golden. Take the tofu out of the pan and set it aside.

3. 3

   Wilt the spinach

   Heat 1 teaspoon of oil and cook the baby spinach until completely wilted. Set it aside.

4. 4

   Cook the aromatics

   In another pan, heat 1.5 teaspoons of oil over medium heat. Add the roughly chopped ginger and garlic, and sauté until their raw smell has gone.

5. 5

   Soften the tomatoes

   Add the chopped tomatoes and cook for about 3–4 minutes, until soft and mushy.

6. 6

   Add the spices

   Add the wilted spinach, ground cumin, red chilli powder, salt and garam masala.

7. 7

   Cook the mixture

   Cook the spinach, tomatoes and spices together for 2 minutes.

8. 8

   Cool the mixture

   Remove the pan from the heat and leave the mixture to cool a little before transferring it to a blender.

9. 9

   Blend the curry

   Add 60 ml (1/4 cup) of milk or coconut milk and blend to a smooth paste. Set aside.

10. 10

    Heat the purée

    Return to the pan used for the tomato and spinach mixture. Add the purée and the remaining 60 ml (1/4 cup) of milk or coconut milk, then mix over medium heat.

11. 11

    Add the tofu

    Add the sautéed tofu to the spinach curry.

12. 12

    Adjust the consistency

    Mix well and add water if needed to make the curry as thick or loose as you prefer.

13. 13

    Sweeten if desired

    Stir in the sugar or honey, if using.

14. 14

    Simmer the curry

    Cover and simmer for 10 minutes over medium-low heat.

15. 15

    Finish and serve

    Squeeze in the fresh lemon juice, if using, and serve hot with Indian bread or rice.

What is palak tofu?

Palak means spinach in Hindi, and palak dishes are associated with the spinach-based curries of the Indian subcontinent. This version uses tofu in place of paneer, with tomatoes, garlic, ginger and spices in a smooth spinach sauce.

Golden tofu adds contrast to the soft, savoury curry. Blending the cooked spinach and tomatoes makes a cohesive sauce that clings to the cubes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 169 calories, 7g protein, 11g carbs, 12g fat.

The recipe’s stated per-serving carbohydrates come mainly from the spinach and tomatoes, while the oil and coconut milk or other dairy carry much of the fat. Tofu contributes protein, alongside a smaller amount from the other ingredients. Serve with a suitable portion of rice or bread and add extra vegetables if you want a more balanced plate.

Choosing the tofu

Firm tofu: extra-firm tofu is sturdy enough to cube and brown without readily breaking apart. Patting it dry before cooking can help it colour in the pan.

Seasoning: paprika, pepper and chilli flakes go on the tofu as it cooks, while cumin, chilli powder and garam masala season the curry.

Building the spinach sauce

Spinach: cook it just until completely wilted before blending. It will shrink considerably, so use a roomy pan or add it in batches if needed.

Tomatoes: cook them until soft and mushy, then give the spinach and spices their stated 2 minutes together. This creates the base for the purée.

Blending safely

Cool first: let the cooked mixture cool a little before transferring it to the blender. Hot contents can release steam, so follow your blender’s instructions for blending warm food.

Smooth finish: blend with 60 ml of the milk or coconut milk, then stir in the remaining 60 ml when you return the purée to the pan.

Getting the texture right

Curry consistency: add water only if the purée seems too thick for your preference, mixing it in gradually. The recipe does not specify an amount, so stop when the sauce has the texture you want.

Tofu texture: add the browned tofu before the covered simmer. It will warm through in the sauce while keeping some of its browned exterior.

Serving palak tofu

Rice: serve with plain rice to catch the spinach sauce. Indian bread is another option for scooping it up.

Fresh finish: lemon juice is optional, but a little stirred in just before serving gives the curry a brighter edge.

Recipe notes & tips

• Use separate pans as directed so the tofu can brown while the spinach curry is prepared.
• Add the spinach in batches if it will not all fit in the pan at once.
• Let the spinach and tomato mixture cool a little before blending.
• Add water gradually when adjusting the sauce so it does not become too thin.
• Taste before serving and adjust the salt or chilli to your preference.

Variations

• Use milk: replace the coconut milk with milk or double cream as suggested in the recipe.
• Adjust the heat: change the red chilli powder to suit your preference.
• Add sweetness: stir in 1–2 teaspoons of sugar or honey if you want a sweeter curry.
• Brighten with lemon: finish with the optional teaspoon of fresh lemon juice.
• Serve with grains: pair the curry with rice instead of Indian bread, or serve it with bread instead of rice.

Common mistakes to avoid

• Skipping the tofu browning: cook it for 5–6 minutes until lightly golden before setting it aside.
• Stopping the tomatoes too soon: let them cook for about 3–4 minutes until soft and mushy.
• Blending while very hot: allow the mixture to cool a little and follow your blender’s instructions for warm ingredients.
• Adding too much water: use it only if needed and add it gradually to control the curry’s consistency.
• Overcooking the tofu in the pan: remove it after it turns lightly golden, then add it to the curry later.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions