Creamy Spinach & Tofu Curry

Creamy Spinach Curry is loosely based on the traditional Indian dish of Palak Paneer, a delectable dish of tofu cubes tossed in a curry spiced spinach sauce. My version of palak paneer, inspired by this  recipe from Veg Recipes of India, takes a few shortcuts on the traditional recipe but still contains delicious crispy tofu bites smothered in a silky spinach curry sauce.  A quick and flavorful new way to enjoy tofu!

Creamy Spinach & Tofu Curry
Gluten Free
Serves One
Click Here for Printable Recipe



Ingredients--
Roasted Tofu:
6 ounces lite firm tofu (I always use Mori-Nu )
1/4 teaspoon garam masala
1/4 teaspoon chili powder
1/4 teaspoon curry powder
Salt & Pepper
Spinach Puree:
1 cup baby spinach (packed)
3 tablespoons water
2 tablespoons unsweetened original almond milk (I used Silk )
dash of red pepper flakes
1/8 teaspoon ground ginger
1/8 teaspoon ground garlic
Salt & Pepper
Curry:
1/2 teaspoon canola oil
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1 garlic clove, minced
1 teaspoon ginger root, minced
1/2 teaspoon jalapeno, finely minced (add more or less depending on desired level of spiciness)
1/2 cup grape tomatoes, halved
1/8 teaspoon ground turmeric
1/4 teaspoon chili powder
1/4 teaspoon garam masala
Salt & Pepper
1 tablespoon nonfat Greek yogurt
Cooked Rice, for serving

1. Wrap tofu in paper towels, then squeeze gently to remove any excess moisture . Unwrap tofu, and place on a cutting board covered in a few layers of paper towels. Cut tofu in half lengthwise.



2. Lay tofu slabs flat on cutting board and cover with another layer of paper towels. Place a heavy plate on top of tofu, then arrange a couple of cans on top of the plate to weigh down tofu. Press tofu for 15-30 minutes, then remove cans, and plate.


3. While the tofu is being pressed, you can prepare the spinach puree.  Add all of the puree ingredients to a tall mixing bowl, then use an immersion blender to puree until smooth, then set aside. (Alternatively, you could use a regular blender.)



                   
4.  After 15-30 minutes have elapsed and the puree is finished, remove plate and cans from tofu. Cut each slab into 8 cubes so you have 16 cubes total.



5. Preheat oven to 425 degrees. Line a small baking sheet with aluminum foil and spray with olive oil spray. Arrange tofu cubes in a single layer on baking sheet then spritz the tops with olive oil spray. Season tofu with garam masala, chili powder, curry powder, salt and pepper. Use your hands to gently toss tofu cubes so they are evenly coated in spices (try not to break up the pieces too much). Rearrange tofu into a single layer, then place baking sheet in oven.



6. Roast tofu for 10 minutes then remove baking sheet from oven. Respray the tops of tofu with olive oil spray, then carefully flip with a small spatula. Coat this side of tofu with olive oil spray, then return baking sheet to oven. Roast tofu for 8-10 minutes more, or until golden and slightly puffed.



7. Once you flip tofu and return it to the oven, begin the curry sauce by adding the oil to a medium skillet and heating over low heat.  Add cumin, fennel, garlic, ginger, and jalapeno to skillet and saute for 2-3 minutes or until fragrant.



8. Raise heat to medium low, then add tomatoes to skillet. Season with turmeric, chili powder, garam masala, salt, and pepper. Saute for 3-4 minutes



9. Pour spinach puree over tomatoes. Reduce heat to low, and saute for about 3 minutes.




10.  Add roasted tofu cubes to skillet, and continue to saute for about 2 minutes or until all ingredients are heated through.



11. Remove skillet from heat and stir in yogurt until combined.



12. Scoop curry over rice and enjoy!





Nutrition Information--approximately 130 calories per serving (not including rice)