Palak Tofu

Name: Palak Tofu with Basmati Rice
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 300 Grams of Firm tofu; 1 Tbsp of Vegetable oil; 1 Piece of Red onion; 3 Piece of Garlic cloves; 1 Piece of Large green chilli; 1 Tbsp of Vegetable oil; 10 Grams of Ginger paste; 2 Grams of Cumin powder; 2 Grams of Chilli powder; 5 Grams of Garam masala; 1 Piece of Vegetable stock cube; 100 ML of Water; 200 Grams of Tomato passata; 5 Grams of Brown sugar; 200 ML of Coconut milk; 200 Grams of Spinach; 1 Tsp of Salt; 1 Piece of Lemon; 150 Grams of Basmati rice; 1 Tsp of Salt; 300 ML of Water

with Basmati Rice

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

168 Reviews

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.

168 Reviews

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)	33.1
of which saturated (g)	12.3
Carbohydrates (g)	105
of which sugars (g)	13
Fibers (g)	15.4
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.