Vegan Palak Paneer

OMG I think I just found my new favorite recipe. I’m usually a one dish kinda cook, and this one has a few more steps than I usually gravitate towards, but y’all… worth it!

Adapted from PCRM Vegan Kickstart.

16 oz form tofu pressed overnight, cut into 1 in cubes. I used trader joes high protein tofu which is extra dense and compact, fyi.

Tofu marinade:
1/2 lemon squeezed
3tbs water
1tbs minced ginger
1/2 tsp cumin
1/4 tsp coriander
Dash black pepper
Dash clove
Dash cinnamon
Dash nutmeg

Marinade for about an hour, turning periodically to get each side coated.

Place in oven at 300 for 20 min.

Spinach Sauce:
16 oz bag frozen spinach, cooked per bag directions, drained, set aside.
1/2 chopped yellow onion
1tsp minced ginger
2 large tomatoes, chopped
1tsp turmeric
1tsp coriander
1tsp cumin
1/4 tsp crushed red pepper
dash salt
1/3 to 1/2 cup plain plant yogurt (I went with cultured coconut yogurt)

In one pan, sauté the onion then add the spinach heating through.
In a second pan, dry roast the dry spiced above on low, spreading out to prevent burning. When they start smelling fragrant, you are ready to add the ginger, followed by the tomatoes. Sauté for a few minutes until tomatoes are cooked and soft and the spices are absorbed. Then pour into the onion/spinach pan and simmer. Add your yogurt, stirring well, and your tofu cubes, stirring until all is heated through!

Serve over rice or grain of choice, I used tri-color quinoa!
Enjoy! My tummy is happy full of healthy nutrients!

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