Palak “Paneer” made vegan – A delightful assortment of spinach, tomatoes, tofu, and spices come together in this flavorful dish. It is keto-friendly and gluten-free!

Ingredients
Step 1 – Tofu Prep
1 lb. super firm tofu (450 grams)
2 tablespoons oil
2 teaspoons ginger
2 teaspoons soy sauce
Salt to taste
½ teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon jeera powder

Step 2 – Tomato and Cabbage Mixture
5 tomatoes 1 lb. or 500 grams
1 cup cabbage
2 tablespoons oil
4 cloves
4 cardamom
3 bay leaves
1 cinnamon stick
2 teaspoon kasuri methi

Step 3 – Palak/Spinach
6 cups of fresh spinach 300 grams

Step 4 – Bringing it Together
2 tablespoons oil
½ teaspoon Chili powder
½ teaspoon Salt
1 teaspoon Coriander powder
½ teaspoon Cumin powder
1/4 teaspoon Cardamom powder
1 teaspoon ginger
1 teaspoon kasuri methi

Method
Cut the tofu in 1/2 inch pieces, put grated ginger and saute in oil with soy sauce. Then add the rest of the spices saute till well done.
Cut the cabbage and tomatoes in coarse chunks. Heat oil in the same sauce pan as above, add the garam masala and cabbage and fry a little bit, then add tomatoes and saute till they are cooked – about 5 minutes.
Boil 6 cups of water, and blanche the spinach just for 1 minute without lid. Pull the wilted spinach out and dunk in cold water.
Grind the spinach till it forms a nice puree.
Puree the tomatoes and cabbage mixture.
Bringing it all together – In a sauce pan, heat 2 tablespoons oil, add the tomato cabbage mixture and the spices that go with step 4 and let cook for about 10 minutes.
Then add the spinach mixture and cook for another minute or so – Not too long.
Finally add the tofu to the cooked gravy. Lastly, add kasuri methi to final gravy.

Tips for making it delicious:
Cut the tofu small. While sautéing, use some soy sauce. It brings out the flavor of tofu.
Don’t overcook the spinach.
Don’t skip the tomato, cabbage step.