Palak Tofu
with Basmati Rice
To keep things vegan, we've swaped paneer for tofu in this Indian classic.
Cals 799 · Prot 42 · Carbs 105 · Fat 33
Vegan
45 min
To keep things vegan, we've swaped paneer for tofu in this Indian classic.
Cals 799 · Prot 42 · Carbs 105 · Fat 33
Vegan
Ingredients
Tofu
Firm tofu
9*
300 Grams
Vegetable oil
1 Tbsp
Curry
Red onion
1 Piece
Garlic cloves
3 Piece
Large green chilli
1 Piece
Vegetable oil
1 Tbsp
Ginger paste
10 Grams
Cumin powder
2 Grams
Chilli powder
2 Grams
Garam masala
5 Grams
Vegetable stock cube
15*
1 Piece
Water
100 ML
Tomato passata
200 Grams
Brown sugar
5 Grams
Coconut milk
200 ML
Spinach
200 Grams
Salt
0.5 Tsp
Lemon
1 Piece
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML
Allergens
*9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 3345 / 799 |
| Fats (g) | 33.2 |
| of which saturated (g) | 12.4 |
| Carbohydrates (g) | 105 |
| of which sugars (g) | 13 |
| Fibers (g) | 15 |
| Proteins (g) | 41.5 |
| Salt (g) | 1.5 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Peel and finely chop the red onion.
- Peel and mince the garlic.
- Finely chop the green chilli.
- Bring a pot of salted water to a boil.
2 Boil rice
- Rinse and drain the rice.
- Add the rice, a pinch of salt and the measured water to a pot with a lid and bring to a boil over a high heat.
- Lower heat, cover and cook for 12-14 min, until rice is tender.
- Remove from the heat and keep covered until serving. Fluff with a fork before serving.
3 Make sauce
- Meanwhile, heat a large non-stick pan over a medium-low heat with a drizzle of oil.
- Add the onion and cook for 5-6 min until softened.
- Once softened, add the garlic, ginger paste, green chilli (spicy!), cumin, chilli powder (spicy!) and garam masala powder. Cook for 1 min.
- Add the 0.5 stock cube, measured water, tomato passata, brown sugar and coconut milk.
- Simmer for 10 min until thickened.
4 Fry tofu
- Meanwhile, drain the tofu and pat dry with paper towel.
- Heat a separate large non-stick pan over a medium heat with a drizzle of oil.
- Once hot, add the tofu and fry for 5 min until golden and crispy (see pro tip). Season with salt.
- Set aside.
Tip! The key to achieving crispy tofu is a hot pan, a generous amount of oil and patience. Once you've placed the cubes in the hot pan, don't touch them for a while. Turn them only once browned.
5 Blanch
- Trim the spinach stems and roughly chop the leaves.
- Once the water is boiling, add the spinach and boil for 3 min.
- Drain and squeeze out any excess water.
6 Serve
- Add the spinach to the sauce.
- Blitz the sauce in a blender until smooth.
- Add the fried tofu cubes.
- Serve with rice and lemon wedges.
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