Monday, September 12, 2016

Palak Tofu | Spinach and Tofu Curry

Blogging Marathon #68 Week 3 Day 1
Theme: Entree
Dish: Palak Tofu | Spinach and Tofu Curry

Today is the beginning of a new week of the Cooking Carnival, a month long non stop blogging Marathon and my theme for the week is Entree. Over the next six days I shall be posting curries from different cuisines. These curries are best enjoyed with breads specific to the cuisine or rice from the cuisine. 

For the first day, here is a simple yet indulgent curry; palak tofu. This curry is Indian but can be classified as fusion as tofu is not inherent to Indian cooking. Paneer, the milk based protein is used widely in Indian kitchens and Palak Paneer is one of the most famous dishes from Northern India. This recipe is a modern take on the traditional.

In my kitchen, I love to start off with a traditional recipe and modify it to suit our taste and calorie preference. Substituting frying with baking, rice with quinoa and making use of the appam stand wherever I can is common. This recipe stems from one such thought as well. We enjoy paneer sometimes, but like tofu more. So I added tofu in the palak and made the curry. 

The first time I made this one, we liked every aspect of it, except that the tofu tasted rather bland. This is because we always like our tofu marinated in some kind of sauce. That was not possible in this curry. So instead of marinating, I added sauteed garlic and cumin to flavor the tofu. This ensures that the pieces of tofu do not taste bland. Once the tofu, garlic and cumin mixes with the spinach puree, the result is perfect. I like to prepare the curry a couple of hours before serving. This ensures the flavors are absorbed by the tofu and the curry tastes awesome! Serve it with roti, paratha, naan or just steamed rice. It is a great meal! 


Spinach 1 bunch
Firm Tofu 1 box (14 oz)
Garlic 2-3 pods
Onion 1 medium
Ginger 1 inch piece
Green Chilli 1-2 
Garam Masala 1 tsp
Mustard Seeds 1 tsp
Asafoetida a pinch
Cumin Seeds 2 tsp
Dhania Jeera Powder 1 tsp
Oil 2 tbsp + 2 tbsp
Salt as required
Lemon Juice 1/2 tsp
Spring onion and garlic to garnish


Remove tofu from the box and press between paper towels to remove all the water. Once drained, dice to pieces and set aside. Heat a tbsp of oil and saute the tofu till crisp on all sides. Once done, remove and soak in water with half a tsp of salt. 

In a pan add 1 tsp oil and add minced garlic, green chilli and ginger. After it gets fragrant, add diced onions and cook for a few minutes. Turn down the heat and cool. Meanwhile, heat water in a large pan, add some sugar and salt. Once it boils, add the spinach and cook for 1-2 minutes. Remove and immediately drop in cold water. Once cool, puree the spinach along with the onion garlic ginger and green chilli to a smooth paste. 

In the same pan, heat 1 tbsp oil and add the mustard seeds. Once they splutter, add asafoetida and a tsp of cumin. After it splutters, add the spinach puree, garam masala and salt if needed. Mix and cook for a few minutes. Once it starts to boil, add dhania jeera powder and turn down the flame. Add the lime juice and mix well. 

Remove tofu from water and set aside. To make the garnish, heat 1 tsp of oil. Add remaining cumin seeds and 1 garlic minced. Once the garlic begins to turn brown, turn down the heat and pour it on the tofu pieces. Add the tofu pieces to the palak gravy and add the spring onion greens. Mix well and enjoy. 


  1. That is a vibrant looking palak and the tofu on it looks awesome.

  2. Am a big fan of curries ; so am gonna look forward to rhis week ! Palak tofu looks great !

  3. Love the color of the curry. It is so bright and vibrant. N

  4. Palak tofu looks so vibrant and tasty.

  5. Paalak tofu is a nice variation , the color of the paalak is pretty and looks very fresh . Garlic lends a wonderful flavor to any dish and this one looks super inviting .

  6. that colorrrr.. whoa super vibrant and love the setup

  7. Omg, the colour of your curry looks absolutely stunning, wat a catchy dish.

  8. Stunning colors Smruti. Lovely gravy there!

  9. Love the vibrant color of the palak. I regularly use tofu instead of paneer as my boys love it.

  10. Ho wow what a stunning curry!! We like palak paneer and have not developed a taste for tofu as yet. Think we may like it like this.

  11. Lovely curry I love how the green color is popping in the clicks.

  12. The entire setup looks stunning Smurti..I love how green your palak looks..I have made with tofu couple of times, though we didn't like the texture..guess repeated usage will make us all inclined to it.....looking fwd to read your rest of the series..

  13. Love how vibrant and delicious your palak tofu looks.

  14. wow what a green, love that kadai too!!! i have never tried tofu at home, since people didnt like the taste of it first time. This tofu palak is so tempting, bookmarking this!!!