Palak Paneer with Tofu

 

Have you ever noticed how much tofu resembles Indian paneer cheese? I'm sure I'm not the only person who has wondered if tofu could stand in for paneer. Well, now I've gone ahead and done it! Indian-ish, the cookbook I got for Christmas, suggested using feta in place of paneer, but I thought tofu would be better. Less salty. Also, I had some in my fridge. It is amazing to watch the spinach cook down to nothing, but it also means that each spoonful has a lot of spinach-y goodness.

Palak Paneer with Tofu
Adapted from Indian-ish by Priya Krishna
Serves 4

1/4 cup olive oil, plus 2 Tblsp

2 Tblsp coriander seeds

2 green cardamom pods or 1/4 tsp ground cardamom

1 small onion, diced

1 Tblsp ginger, peeled and minced

1 garlic clove, minced

1 lb fresh spinach

1/2 Tblsp fresh lime juice

1 small green chile, chopped

1 tsp salt

12 oz tofu, cubed

1 tsp cumin seeds

1/4 tsp asafetida powder (optional)

1/4 tsp chili powder

In a large heavy skillet heat 1/4 cup olive oil and add the coriander and cardamom and stir for 2 minutes. Add the onion and cook until soft, about 5 minutes. Stir in garlic and ginger and cook another minute. Add spinach and cook until wilted, about 5 minutes.

Remove the pan from heat and add lime juice, chile and salt. Let cool. Blend in a blender to form a chunky paste. Return to the same pan and cook over low heat. Stir in 1/2 cup water and the tofu cubes. Cook for 5-7 more minutes stirring gently so as not to break up the tofu.

In a small skillet, heat 2 Tblsp of olive oil and add the cumin, asafetida and chili powder. When the spices are hot and fragrant, transfer to the palak paneer as a spice garnish. Serve warm.