Easy And Quick Vegetarian Palak Tofu

Ingredients

• Long Green Chili Pepper - 0.5 pieces
• Garlic - 2 pieces
• Onion - 0.5 pieces
• Ginger - 0.5 medium piece
• Tomato - 0.5 pieces
• Extra Firm Tofu - 175 g
• Avocado Oil - 2.5 tbsp
• Cumin Seeds - 0.5 tsp
• Fennel Seeds - 0.5 tsp
• Salt - 0.5 tsp
• Turmeric - 0.5 tsp
• Garam Masala - 1 tsp
• Ground Coriander - 0.5 tsp
• Spinach - 150 g
• Coconut Cream - 0.5 cup

Steps

1. Roughly chop the garlic and long green chili pepper. Dice the onion, ginger, and tomato. Pat dry the extra firm tofu with a paper towel, then slice into bite-sized cubes.
2. Heat up a sauté pan to medium heat. Add 2.5 tbsp avocado oil followed by the cumin seeds and fennel seeds. Fry the seeds for about 45 seconds. Add the onions, ginger, garlic, green chili, and salt. Sauté for 5-7 mins. Add the turmeric, garam masala, and ground coriander. Give the pan a good stir.
3. Add the tomatoes and sauté for 3-4 mins. Add a good handful of the spinach and stir to wilt them down. As the spinach wilts, add more spinach and repeat until all the spinach is done.
4. Add the coconut cream and give the pan a good stir. Transfer the mixture to a blender and blend on medium for about 20 seconds (careful not to blend too high or it will turn into soup).
5. Heat up the pan back to medium heat and add 1 tsp avocado oil followed by the extra firm tofu. Sear the tofu for a few minutes, then turn the heat off and allow the pan to cool for a minute. Pour in the creamed spinach and give the pan a good stir. Plate and serve with rice or naan (or both!).