If you like Indian food, you probably know that Paneer means cheese. However, you can easily substitute it with tofu. Roast your tofu to make it crispy outside and soft inside. You can also simmer it in a pan. It comes to personal preferences. Here I share the recipe that I think tastes the best, but don’t be afraid to experiment.
Vegetarian Palak Paneer for breakfast
This is a vegetarian Palak Paneer that features tofu cubes instead of cheese. Tofu is soaked with spicy mixture and coconut milk for an unbeatable flavor. Various spices give richness to this Indian dish.
- 1 package tofu sliced in small cubes
- 45 ml olive oil
- 4 cloves minced garlic
- 30 ml curry powder
- 5 ml turmeric
- 15 ml cumin
- 4 ml ginger powder
- 30 ml water
- 70 ml soy yogurt
- 6 bunches spinach
Begin by draining the tofu. When it's pressed, sliced it into cubes. Make sure it's not very wet. Sautee cubes with garlic and 30 ml of oil. The tofu should get crispy and brown. It usually takes 4 minutes.
Take a wok or a skillet, heat 15 ml of olive oil. Add ginger, turmeric, curry and water. Whisk in yogurt.
Add spinach, make sure everything is covered in yogurt. It's better to add spinach in batches. It needs less than 2 minutes to cook, so stay near the oven and add new batches quickly to make sure everything is cooked evenly.
When everything is cooked, turn off the heat and place the mixture in a blender or a food processor. The mixture should be very creamy. An immersion blender works the best here. Some moisture will be absorbed while you cook, so don't leave the mixture in a hot pan for longer than 5 minutes.
Place the mixture on a skilled, add tofu. Cook until tofu is mixed with other ingredients. Everything should be evenly heated.
Serve this delicious palak with brown or white rice. You can mix it up into almost any whole grain. My favorite is quinoa, my family also loves ancient grains.