This is an altered recipe from 660 Curries. The original recipe is Palak Paneer. After a hideous fail at making paneer, I opted to use tofu. It was awesome. It is served over warm basmati rice. The recipe makes 4 servings.
Palak Tofu (Tofu with a Spinach Sauce)
1 small red onion, coarsely chopped
4 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and 1/2 inch thick)
2 tablespoons canola oil
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
2 dried red Thai or cayenne chiles, stems removed
1 tablespoon ground coriander seeds
1 1/2 teaspoons coarse kosher or sea salt
1/2 teaspoon cayenne (ground red pepper)
1/4 teaspoon ground turmeric
1 large tomato, cored and finely chopped
1 1/2 pounds fresh spinach leaves, well rinsed
1 large block of tofu, pressed
1/4 cup plain yogurt mixed with 1/2 tbsp of flour (to keep yogurt from curdling when hot)
Combine the onion and ginger in a food processor and pulse until minced.
Heat the oil in a large saucepan over medium-high heat. Sprinkle in the cumin seeds, fennel seeds, and chiles. Cook until they sizzle, turn reddish-brown, and smell nutty-pungent, 10 to 15 seconds. Immediately add the minced blend and stir-fry until the onion is light brown around the edges, 5 to 7 minutes.
Stir in the coriander, salt, cayenne, and turmeric, and cook the spices without burning them (thanks to the cushioning from the onion medley), 10 to 15 seconds. Add the tomato and cook, uncovered, stirring occasionally, until it softens but is still chunky, about 3 minutes.
Add the spinach, in batches if it won’t all fit, stirring until it is wilted, 4 to 6 minutes. Once all the spinach has wilted, the water it releases will deglaze the pan.
Stir in tofu. Cover until tofu is warmed through.
Remove the skillet from the heat and fold in yogurt/flour mixture.
By my calculation – Per serving – calories: 214, Total Fat: 13.2g, Sat. Fat: 1.3gm Carb: 13.9g, Fiber: 5g, Protein: 13.3g