Creamy Spinach Curry with Crispy Tofu
This is a plant-based version of palak paneer. Tofu is a wonderful substitute for mild and milky paneer cheese – you won’t miss the cheese!If you are using frozen spinach for this, thaw it in the microwave for 3–5 minutes or let it defrost at room temperature, then place in a sieve and use your hands to squeeze out as much of the water as you can before measuring.
- Toss the tofu cubes in a bowl with the cumin, nutritional yeast and a good pinch of salt.
- Put the oil into a medium non-stick frying pan over medium-high heat and fry the tofu until crisp and golden on all sides, about 5–7 minutes (2–3 minutes on each side).
- Put all the spinach curry ingredients in a blender and blend until smooth. Tip into a large saucepan over medium heat and bring to a boil. Add the tofu, turn the heat down to low and simmer until the curry has thickened, about 15 minutes.
- Serve warm, garnished with a drizzle of soy cream or vegan yoghurt, shredded ginger and lime wedges.
Pressing tofu — wrap your block of tofu in a clean, lint-free tea towel and place a chopping board on top of it.Weigh the board down with something heavy, like a big tin of beans, to apply pressure to it. Leave for at least 30 minutes, to press out as much liquid as possible.
Recipe taken from 'Jackfruit & Blue Ginger' by Sasha Gill
Murdoch Books, £18.99