Palak Tofu

Ingredients

• 3 tsp oil of choice (I have used coconut and avocado)
• 7 oz firm tofu, cut into cubes
• 1/2 tsp sea salt
• 1/2 tsp garam masala
• 1/2 tsp cumin
• 1/2 tsp cayenne powder
• heavy pinch of kala namak (may swap for nutritional yeast)
• 1/4 cup water
• 1/4 cup coconut milk, use full fat
• 4-5 clove garlic, minced
• 1-in piece ginger, minced
• 1 medium tomato, diced
• 2 cups baby spinach
• 1 tsp maple syrup
• 1/2 tsp garam masala
• 1 1/2 tsp kasoori methi (dried fenugreek)
• fresh lemon juice
• to serve: lime wedges, red onion, pepper flakes, etc.

Directions

1. In a large skillet, over medium heat, warm the oil. Add the cubed tofu. Coat the tofu with the oil and cook for 3-4 minutes.
2. Add 1/4 tsp sea salt, garam masala, cumin, cayenne and kala namak.
3. Coat the tofu with the spices and then reduce the heat to medium-low. Allow the tofu to cook (partially covered) for about 8-9 minutes.
4. While the tofu is cooking, in a high powered blender, add the water, spinach, coconut milk, remaining sea salt, garlic, ginger, tomato, baby spinach, and maple syrup. Blend until the mixture reaches a smooth puree.
5. Add the spinach mixture to the cooked tofu, mix well. Taste and adjust the seasoning as needed. Cook for 12-16 minutes on medium-low heat, covered.
6. Serve over rice or quinoa, with naan or roti.
7. Don't forget to sprinkle a little love! xo

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