Palak Tofu
Indian food is one of my favorite ethnic cuisines (as long as it’s not too spicy!). It’s so vegetarian-friendly, and full of healthy herbs and spices. Lately I’ve been making Indian food at home quite a bit. Palak paneer is a favorite dish of mine to have out, but paneer isn’t something I stock in my refrigerator on a regular basis (or, actually, ever). So I came up with the idea to use already-cubed tofu in place of the paneer. Here’s my version:
Palak Tofu
One medium onion, chopped
10 oz. package of frozen, chopped spinach, thawed and drained well
One medium tomato, seeded and chopped
2 cloves of garlic
1/2 t. ground ginger
1/2 t. garam masala
1/2 t. turmeric
1/2 c. plain yogurt
1/4 c. sour cream
3 T. milk or cream
1 package of cubed tofu, drained
1/2 c. chopped cilantro
Saute the onion until soft. Add the next six ingredients (through spices) and stir to combine. Pour the mixture into a blender, and add the yogurt, sour cream and milk. Blend until smooth. (Sometimes I leave this step out if I’m in a hurry—it tastes just as good chunky!) Pour the mixture back into the saucepan, add the tofu, and heat through. Stir in the cilantro just before serving. Serve over rice and garnish with some more cilantro.
Adjust to your tastes. If you like spice, add some jalepenos or chili peppers.
