RECIPE: Pantry staples transform Palak Paneer into a quick vegan meal
Palak Paneer is a popular vegetarian Indian dish made of cubed paneer — a mild, milky cow’s milk or buffalo milk cheese — in a spiced spinach gravy. Paneer has a dense texture that goes beautifully with the strong flavors used in many classic Indian dishes. Because it won’t melt like other cheeses, chunks of it can be stirred into soups or curries and remain intact.
Sounds similar to extra-firm tofu, doesn’t it? Tofu is a vegan ingredient that can be swapped for the vegetarian paneer. Like paneer, tofu retains its shape and soft texture when simmered in liquid, and absorbs the bold flavors of the gravy. Both paneer and tofu are excellent sources of protein, but tofu is lower in saturated fat and calories, and provides more calcium than the cheese.
The greatest benefit of exchanging tofu for cheese is that it can make the dish a “pantry-freezer” meal from ingredients you can easily have on hand. No stopping at the store or worrying about what is in the refrigerator. I keep a block of tofu in my pantry and blocks of frozen spinach at the ready!
Jarred curry paste is a great one-stop dollop of flavor, packed with aromatics, herbs, and spices. It’s a great shortcut to add to your global pantry. You can also use it to add flavor to soups, marinades and salad dressings. Frozen spinach is the easiest way to keep any quantity of spinach readily available. It takes a truckload of fresh spinach to cook and wilt down into a decent size cooked portion.
Palak Tofu
- 1 (12.3-ounce) carton silken extra-firm tofu, drained
- 1 tablespoon olive oil, divided
- 1 onion, chopped
- 2 tablespoons mild curry paste, such as Patak’s Mild Curry Spice Paste
- 2 (10-ounce) boxes frozen spinach, defrosted
- Juice of 1/2 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooked rice, for serving
- Line a plate with a double layer of paper towels. Place the tofu on the paper towel-lined plate and cover with another double layer of paper towels. Top with a second plate. Place a weight, such as a bag of sugar or a large can of tomatoes, on top to press. Set aside for at least 10 minutes.
- Meanwhile, heat 1/2 tablespoon oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the curry paste and stir to combine. Cook, stirring often until the curry is aromatic, 45 to 60 seconds. Add the defrosted spinach along with any water from the spinach and stir to combine. Add the lime juice and season with the salt and pepper. Reduce the heat to a low simmer.
- Remove the weight and plates from the tofu, discarding the paper towels. Using a long thin knife, cut the tofu into 1-inch cubes. Set aside.
- Add the remaining 1/2 tablespoon oil to a large nonstick skillet. Tilt to coat the skillet. Heat oil over medium-high heat until shimmering. Gently place the tofu in the skillet without crowding. Cook until deep golden brown, about 3 minutes. Using an offset spatula, carefully turn to coat. The tofu is sturdy, but it can break apart. Cook tofu an additional 3 minutes.
- Add tofu to simmering spinach and carefully stir to combine. Taste and adjust seasonings. Serve immediately.
Nutritional information
Per serving: Serves 4. Per serving, without rice: 157 calories (percent of calories from fat, 46), 12 grams protein, 13 grams carbohydrates, 4 grams total sugars, 5 grams fiber, 8 grams total fat (1 gram saturated), no cholesterol, 572 milligrams sodium.
