Soy Tofu In Spinach Gravy
Back to the world of recipes now!
An Indian way to incorporate Tofu in the meal would be to use it in a gravy based dish such as this Soy Tofu in Spinach Gravy, or as a dry curry with other vegetables and spices or perhaps as tofu tikka to name a few.
Tofu has a low-calorie count with high protein content making it an ideal healthy substitute to paneer.
Soy Tofu or bean curd is prepared by coagulating soy milk.
I am sure many of you are familiar with Palak Panner, which is paneer (Indian cottage cheese) in spinach gravy. Soy Tofu in spinach gravy, you can say is a vegan version of the same.
Being very aware that nearly every family has its own recipe to cook Palak Panner; I would say tofu in spinach gravy can also be adapted to suit your family taste and needs.
It might be of interest to note that there are different varieties of coagulation products which can be termed ‘tofu’ which are not soy based at all, such as peanut-based, sesame seed based, egg-based, almond-based tofu, prepared from corresponding curdled products, resulting in similar textured ‘tofu’.
baby spinach – roughly 3 cups
tofu (soy based) – approx 200 g, cut into triangular slices
onion – 1 chopped roughly
tomatoes – 2 chopped roughly
garlic – 2 cloves, chopped fine
olive oil – 2-3 tbsp
cumin – 1 tsp
asafoetida – 1 pinch (avoid asafoetida if on a gluten-free diet)
green chili – 1 long (or 2-3 as per taste)
red chili powder – 1 tsp (or as per taste)
turmeric powder – 1/4 tsp
coriander powder – 1 tsp
garam masala – 1/2 tsp
amchur powder – 1/4 tsp (raw mango powder)
lemon juice – 2-3 tsp (you can use amchur or lemon juice to add tanginess. I like to add both)
salt to taste
fresh chopped coriander – 2 tbsp for garnish
- baby spinach - roughly 3 cups
- tofu (soy based) - approx 200 g, cut into triangular pieces
- onion - 1 chopped roughly
- tomatoes - 2 chopped roughly
- garlic - 2 cloves, chopped fine
- olive oil - 2-3 tbsp
- cumin - 1 tsp
- asafoetida - 1 pinch (avoid asafoetida if on a gluten-free diet)
- green chili - 1 long (or 2-3 as per taste)
- red chili powder - 1 tsp (or as per taste)
- turmeric powder - ¼ tsp
- coriander powder - 1 tsp
- garam masala - ½ tsp
- lemon juice - 2-3 tsp
- salt to taste
- fresh chopped coriander - 2 tbsp for garnish
- in a pan, heat up the oil, place the soy tofu triangles and brown them slightly all round by turning them over every few seconds until done all over. transfer to an absorbent paper towel.
- heat the remaining oil, add cumin seeds, allow them to splutter, add green chili, baby spinach.
- saute until the spinach wilts. transfer to a bowl, leaving the excess oil behind. allow to cool off.
- then make a puree of this spinach, green chili mixture adding a small amount of water. keep this aside until needed.
- then make a puree of the tomatoes, keep this aside until needed.
- in the same pan, heat the remaining oil, add sliced onion, saute until translucent. add chopped garlic cloves, saute and cook until slightly brown.
- now add the tomato puree, cook until you see oil separating at the edges.
- now add the spice powders, coriander powder, garam masala, red chili powder, turmeric powder, mix.
- add spinach puree, mix, add additional water to adjust the consistency.
- simmer for 1-2 minutes adding salt, tofu triangles.
- turn off the heat. add amchur powder, lemon juice, mix. serve garnished with chopped fresh coriander.
- serve Soy Tofu In Spinach Gravy with any flat bread or rice of your choice
In the heated oil, add the onion puree (instead of sliced onion) and cook until the raw smell disappears, add tomato puree, cook and carry on with the rest of the steps as above.
you can add garlic paste instead of chopped garlic.
for adding a touch of sourness to the dish, you can use amchur or lemon juice.