Vegan Palak Paneer with Curried Tofu | Minimalist Baker Recipes
"An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious!..."
INGREDIENTS
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1 15-ounce block firm tofu ((drained, patted dry, and cubed))
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1 ½ tsp curry powder ((or store-bought))
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1 Tbsp coconut aminos
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1/4 tsp sea salt
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2 tsp nutritional yeast ((adds a slightly cheesy flavor))
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5 cups loosely packed fresh spinach ((organic when possible // 5 cups equals ~6 ounces) )
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Water
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1 ½ Tbsp avocado or coconut oil ((or sub water + add more as needed))
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1 ½ tsp cumin seed ((or ground cumin))
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2 Tbsp minced ginger
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1 medium diced white onion
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1 serrano or jalapeno pepper ((seeds removed, diced // add more or less to preferred spiciness))
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1 15-ounce can diced tomatoes ((slightly drained // or sub fresh chopped ripe tomatoes))
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4 cloves garlic ((minced // 4 cloves yield ~12 g))
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1/4-1/2 cup vegetable broth or water
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1 ½ Tbsp avocado or coconut oil ((or sub water + add more as needed))
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2 tsp curry powder
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1 tsp garam masala
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1/3 cup full fat coconut milk ((plus more for serving))
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Sea salt, coconut aminos, or tamari ((to taste // we used a few teaspoons of coconut aminos))
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Rice or Quinoa
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Cilantro
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Garlic Naan
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