Palak Tofu

with Basmati Rice
To keep things vegan, we've swaped paneer for tofu in this Indian classic.
Cals 983 · Prot 30 · Carbs 97 · Fat 57
Vegan
Try Hello Chef Now
45 min
photo
To keep things vegan, we've swaped paneer for tofu in this Indian classic.
Cals 983 · Prot 30 · Carbs 97 · Fat 57
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Tofu
Firm tofu
500 Grams
Vegetable oil
2 Tbsp
Curry
Red onion
1 Piece
Garlic cloves
3 Piece
Large green chilli
1 Piece
Vegetable oil
2 Tbsp
Ginger paste
10 Grams
Cumin powder
2 Grams
Chilli powder
2 Grams
Garam masala
5 Grams
Vegetable stock cube
0.5 Piece
Water
100 ML
Tomato passata
200 Grams
Brown sugar
5 Grams
Coconut milk
400 ML
Spinach
200 Grams
Salt
0.5 Tsp
Lemon
1 Piece
Rice
Basmati rice
150 Grams
Salt
0.5 Tsp
Water
300 ML

Tips for fussy eaters

Serve the components separately (tofu, sauce and rice).

Pro 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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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1 Prep

Peel and chop the red onion. Peel and mince the garlic. Finely chop the green chilli
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2 Boil rice

Add the basmati rice, a pinch of salt and the measured water to a pan with a lid and bring to boil over high heat. Once boiling, reduce heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.
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3 Make sauce

Heat a 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 vegetable stock, measured water, tomato passata, brown sugar and coconut milk (reserve some for garnish). Simmer for 10 min until thickened.
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4 Fry tofu

Meanwhile, drain the tofu. Squeeze out any excess water. Heat a 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.
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5 Blanch

Trim the spinach stems. Roughly chop the spinach. Bring a pot of salted water to a boil. Add the spinach and boil for 3 min. Drain and squeeze out any excess water.
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6 Serve

Add the spinach to the sauce. Blitz the sauce in a blender until smooth. Add the fried tofu cubes (and the reserved coconut milk in swirls). Serve with rice and lemon wedges.

Tips for fussy eaters

Serve the components separately (tofu, sauce and rice).

Pro 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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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