I found the perfect tofu that mimics paneer cheese. It makes me so excited to make Palak, because it really needs that chewy, slightly fermented clump element. I found this tofu at my local wet market. (In Hong Kong, outdoor produce markets are called ‘wet markets’, and are located all over the city. Locals frequent wet markets almost daily to buy fresh vegetables and other items before taking them home to cook.) Look for the firmest, fresh, white blocks of tofu you can find. For this recipe, the firmer and more compact, the better.
Here’s what you’ll need to make Palak Tofu:
- 1 TBSP Plant Butter
- 1 TBSP Cumin
- 1 Yellow Onion
- 6-7 Cloves Garlic
- 2-3 TBSP Fresh Ginger
- 2-3 TBSP Fresh Turmeric
- 1 Fresh Green Chili (I used the long style)
- 2 Small Tomatoes
- 2 TBSP Garam Masala
- 2 tsp Chili Powder
- 1 pound of fresh Spinach
- 2 bunches of Fresh Coriander
- 6 TBSP Coconut milk
- 2 blocks of Firm Tofu
- Juice of 1 whole Lemon
Prep + Cooking time: 1.25 hrs
Add the plant butter and cumin seeds in the pan first to toast the seeds.
Add the sliced onion and turn the heat down. Sautee until the onion begins to be translucent.
Add garlic, turmeric, ginger, and green chili, and continue sautee (stirring constantly) for a few minutes.
Add the chopped tomato and remaining spices. Sautee and stir until well blended and a bit pasty.
Add slightly chopped spinach bit by bit into the pot to wilt it. Stir while adding more spinach. Once all is added and wilted, turn off the heat and let cool for 15-20 minutes.
Chop the tofu into small pieces and place in parchment paper lined airfryer at 180 degrees celsius for 10-20 minutes. Toss/turn the pieces half way through. (You may need to do 2 batches depending on how large your airfryer is. You don’t want the tofu to stack.)
After the tofu cools down, drizzle lemon juice over the tofu. Let sit for 5 minutes.
In a blender, blend 3/4 of the entire mixture together with most of the coriander.
Once blended, add back to the pot and simmer for a few minutes with the unblended part.
Turn off the heat and add the coconut milk.
Mix the tofu into the Palak.
Serve while hot.
Palak Tofu goes well with Rice, Paratha, or Roti. Enjoy!
*Pro Tip: If you’re planning to save some of this to eat later, store the tofu separately from the palak. Additionally, don’t drizzle the lemon over the tofu until just before you’re ready to heat it up for eating. ;]