Tofu in spinach gravy is a healthy option to include spinach and protein in your diet. The coconut oil enhances the flavor of the gravy. It is rich and creamy gravy goes well with rice or any flatbreads. I have used baby spinach here. If using bigger spinach remove the big and thick stems and veins out of it. Are you allergic to nuts ? Omit it and use ccoonut cream to make a rich gravy. If you are adding cream add at last. Do not boil more if the cream is added.
This recipe is similar to the Indian dish palak paneer. Panner is a dairy product which is similar to the cottage cheese.
Table of Contents
Food for the thought
“You are, after all, what you think. Your emotions are the slaves to your thoughts, and you are the slave to your emotions.”
― Elizabeth Gilbert
Benefits of the ingredients (source)
Spinach: Spinach is also an excellent source of vitamin K, vitamin A, vitamin C, and folate as well as being a good source of manganese, magnesium, iron, and vitamin B2.
Tofu: Tofu is rich in calcium and vitamin D. It provides a good source of protein.
Video
Steps for preparing Tofu in spinach gravy
- In a pan add coconut oil and fry green chili and spinach and saute. Add cashew nuts and fry for a few minutes and switch it off.
- Once cooled make it as a puree.
- In a pan add coconut oil, add onion, ginger, garlic, tomato and saute until tomates are mushy. Once cooled make a paste.
- Pat dry the tofu, refer to notes here.
- Add coconut oil on a heated pan, add tofu and fry.
- Furthermore, add cayenne powder, nutritional yeast, blacksalt(optional), salt as per taste.
- Fry until crispy.
- In a pan add the tomato- onion paste and fry until oil seperates. Add spinach gravy with a cup of water.
- Once it starts to bubbles add the fried tofu and switch off.
- Goes well with flatbreads, naan, and/or rice.
Variations
- Avoid cashew nuts if you allergic to nuts. It helps to make the gravy thick.
- Ginger and garlic are added for more flavor, so it is optional.
- Use paprika or red chily powder instead of cayenne powder.
- My green chily was not spicy, so added more. Add less/more as per your spice level. Jalapeno can also be used.
Related recipes
Recipes using tofu
- Tofu scramble with turmeric
- Chili tofu
- Buddha bowl with tofu
- Vegan Korean Bibimbap bowl
- Crispy orange and ginger tofu
- Wonton soup with tomato
- Tom Yum soup
- Soba noodles with tofu
- Guide to tofu
- Mushroom & Spinach Tofu Scramble
Recipes with spinach
Greek platter with spinach rice
Mushroom and spinach fried rice
Questions/Tips
Can I blanch the spinach?
Yes you can blanch instead of sauteeing too.
Should I make an onion-tomato paste for the spinach gravy?
Yes. It brings the gravy together and add flavors to the spinach gravy.
Can I skip adding cashew nuts?
Absolutely yes. The cashew nuts makes the gravy thicker. If you wish you can soaked almonds by removing the skin. To make the recipe nut free add coconut cream for rich flavor.
What are the different ways can I cook tofu for this recipe?
Tofu can be cooked in hot water for 2 minutes. Immediately remove from the water and drain the water completely. You can add the cooked tofu in the gravy.
The pan fry method allows you to absorb all other flavors added to tofu and still absorbs spinach gravy.
Can I bake tofu?
Yes you can bake the tofu once you mix all the spices like cayenne powder, salt, nutritional yeast and a tsp of oil and toss well. Bake in the oven for 20-25 minutes in 350° F.
How can I serve the tofu in spinach gravy?
Serve as a side for any flatbreads, naan or goes well with plain white rice too.
Meal prep/ How to store
Prepare the entire gravy. Fry tofu and keep aside. Store gravy and tofu in seperate airtight containers. Store well in the refrigerator for 4-5 days. The gravy can be kept frozen. If you freeze tofu, it loses it texture and taste.
Recipe card for tofu in spinach gravy
Tofu in spinach gravy
Ingredients
For Spinach gravy
- 1 tsp coconut oil
- 3 green chili or more
- 1/2 lb spinach or 5 cups
- 1/4 cup cashew nut
For Onion-Tomato paste
- 1 tsp coconut oil
- 1 medium onion chopped
- 5 cloves garlic
- 1/2 inch ginger
- 2 small tomatoes
For tofu
- 7 oz firm tofu
- 1 tsp coconut oil
- 1 tsp cayenne powder or chili powder
- 1 tsp nutritional yeast
- 1/4 tsp black salt optional
- salt to taste
Tofu in spinach gravy
- 1 tsp coconut oil
- 1 tsp cumin seeds optional
- 1 tsp whole spices optional
- 1 cup water
Instructions
For spinach gravy
- On a heated pan add oil and add green chilies. Saute for few seconds and add spinach and fry till they are wilted.
- Add cashew nuts and fry for 2 more minutes and switch off.
- Once cooled, add them to a blender and puree it.
For onion-tomato paste
- Heat a pan with coconut oil and add onion, ginger, garlic, and tomato and fry covered until it turns mushy. Switch off.
- Transfer them to a blender and grind them to a fine paste.
For tofu
- Keep the tofu ready.
- Heat a pan with a tsp of oil and fry tofu for a few minutes. Add cayenne powder, nutritional yeast, black salt(if using), salt, and combine well.
- Fry until crispy on the edges and keep aside.
Tofu in spinach gravy
- In a tsp of oil add cumin seeds. Once it starts spluttering add whole spices like cardamom, cloves and cardamom.(optional)
- Add the onion-tomato paste and cover it with the lid and cook till the oil seperates.
- Next add the spinach puree with a cup of water. Once it starts bubbling add the fried tofu and switch off.
Notes
- Whole spices are optional.
- Avoid nuts if you are allergic to them.