Monday, December 27, 2010

Palak Tofu

Along with the Coconut Red Lentil Soup I decided to try out a tofu version of Palak Paneer.  Normally made with cheese "paneer" the dish consist of a spiced spinach and yogurt base which is pureed and dotted with the cheese cubes.  Here I substituted tofu for the cheese.  I would  have liked the dish a little sweeter and next time might actually add a dash of sugar to the spice mix.


1/2 package of firm or extra firm tofu, sliced into 1 inch cubes
2 Tbsp olive oil
1 large clove garlic
1 tsp ginger
1/2 Tbsp curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/3 cup fat free yogurt
3 Tbsp water

--In a pan saute the tofu in 1 Tbsp olive oil until it is browned and lightly crisp, then set aside

--In a second pan, heat 1 Tbsp olive oil and add the spices and water, stirring until the spices dissolve, then stir in the yogurt

--Add the spinach to the yogurt sauce and stir to cover until the spinach is wilted.

--Add the mixture to a food processor and process until smooth

--return the spinach mixture to a skillet and heat through with the tofu

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