An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious!
Heat a medium oven-safe seasoned cast iron over medium heat (if using a stainless steel skillet, add a little oil so it doesn’t stick). Once hot, add the tofu and sauté for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.
Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.
Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent — about 5 minutes.
Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.
Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a rimmed skillet until hot.
*Recipe inspiration from Veg Recipes of India.
*Nutrition information is a rough estimate calculated with avocado oil and lesser amount of vegetable broth and without optional ingredients.