Palak Tofu

with Basmati Rice

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vegan
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Instructions

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1 Fry tofu

Slice the tofu into bite-size cubes. Peel and chop the brown onion. Peel and crush the garlic. Peel and grate the ginger. Finely chop the green chilli. Boil the measured water and dissolve the vegetable stock cube in it.

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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 olive oil. Add the onion and cook for 5-6 min until softened. Once softened, add the garlic, ginger, green chilli, cumin, chilli and garam masala powder. Cook for 1 min. Add the vegetable stock, tomato passata, brown sugar and coconut milk (leave some for garnish). Simmer for 10 min until thickened.

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4 Fry tofu

Heat a non-stick pan over a medium-low heat with a drizzle of olive 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 spinach

Heat a splash of water in a pot over a high heat. Once boiling, add the spinach and cook for 1 min. Drain. Once cool enough to handle, squeeze any excess liquid out of the spinach.

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6 Puree and add

Add the spinach and to the sauce. Blitz the sauce in a food processor or with a hand-held 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.

To keep things vegan, we've swaped paneer for tofu in this Indian classic.

Cooking Time: 30 min

Cals 743 · Prot 42.5 · Carbs 117.9 · Fat 15.1

Ingredients

Number of people

Tofu

Firm tofu 400.00 Grams
Olive oil 3.00 Tbsp
Salt 0.50 Tsp

Curry

Brown onion 1.00 Pieces
Garlic cloves 4.00 Pieces
Ginger 30.00 Grams
Green chilli large 1.00 Pieces
Water 150.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 2.00 Tbsp
Cumin powder 2.00 Grams
Chilli powder 1.00 Grams
Garam masala powder 4.00 Grams
Tomato passata 100.00 Grams
Brown sugar 8.00 Grams
Coconut milk 300.00 ML
Spinach (palak) 300.00 Grams
Salt 0.50 Tsp
Lemon 1.00 Pieces

Rice

Basmati rice 200.00 Grams
Water 400.00 ML
Salt 0.50 Tsp

To keep things vegan, we've swaped paneer for tofu in this Indian classic.

Cooking Time: 30 min

Cals 743 · Prot 42.5 · Carbs 117.9 · Fat 15.1

Instructions

photo

1 Fry tofu

Slice the tofu into bite-size cubes. Peel and chop the brown onion. Peel and crush the garlic. Peel and grate the ginger. Finely chop the green chilli. Boil the measured water and dissolve the vegetable stock cube in it.

photo

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.

photo

3 Make sauce

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Add the onion and cook for 5-6 min until softened. Once softened, add the garlic, ginger, green chilli, cumin, chilli and garam masala powder. Cook for 1 min. Add the vegetable stock, tomato passata, brown sugar and coconut milk (leave some for garnish). Simmer for 10 min until thickened.

photo

4 Fry tofu

Heat a non-stick pan over a medium-low heat with a drizzle of olive oil. Once hot, add the tofu and fry for 5 min until golden and crispy (see pro tip). Season with salt. Set aside.

photo

5 Blanch spinach

Heat a splash of water in a pot over a high heat. Once boiling, add the spinach and cook for 1 min. Drain. Once cool enough to handle, squeeze any excess liquid out of the spinach.

photo

6 Puree and add

Add the spinach and to the sauce. Blitz the sauce in a food processor or with a hand-held 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.

Ingredients

Number of people

Tofu

Firm tofu 400.00 Grams
Olive oil 3.00 Tbsp
Salt 0.50 Tsp

Curry

Brown onion 1.00 Pieces
Garlic cloves 4.00 Pieces
Ginger 30.00 Grams
Green chilli large 1.00 Pieces
Water 150.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 2.00 Tbsp
Cumin powder 2.00 Grams
Chilli powder 1.00 Grams
Garam masala powder 4.00 Grams
Tomato passata 100.00 Grams
Brown sugar 8.00 Grams
Coconut milk 300.00 ML
Spinach (palak) 300.00 Grams
Salt 0.50 Tsp
Lemon 1.00 Pieces

Rice

Basmati rice 200.00 Grams
Water 400.00 ML
Salt 0.50 Tsp
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