Vegan palak tofu

Name: Vegan palak tofu
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: indian
Ingredients: 1 tbsp olive oil; 1 onion; 2 garlic cloves; 1 tsp garam masala; 1 tsp ground cumin; 1 tsp ground coriander seeds; ½ tsp turmeric; ¾ tsp salt; 1 kg frozen leaf spinach; 1 tin chopped tomatoes (approx. 400 g); 2 ½ dl vegan cream substitute; 500 g silken tofu

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Palak tofu

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander seeds

½ tsp turmeric

¾ tsp salt

1 kg frozen leaf spinach, defrosted, drained

1 tin chopped tomatoes (approx. 400 g)

2 ½ dl vegan cream substitute

500 g silken tofu, cut into approx. 2 cm cubes

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How it's done

Palak tofu

Heat the oil in a pan, add the onion and all the other ingredients up to and including the salt, sauté for approx. 4 mins. Add the spinach and tomatoes, bring to the boil, cover and simmer for approx. 5 mins. Add the cream substitute, bring to the boil. Plate up and top with the silken tofu.

Good to know

Serve with:	Flatbread or rice

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«Vegan palak tofu»

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4 people

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