Recipe

Palak tofuneer

Name: Palak tofuneer
Cook time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 9 ounces brown rice; 18 ounces spinach chopped and frozen (Defrosted); 1 3/4 ounces Fresh leaf spinach; 14 ounces pelati tomatoes, chopped (canned); 2 tbsp olive oil; 1 onions (chop); 1 garlic cloves (Crush); 4 bay leaves; 0 inch ginger (Fresh chop finely); 1/2 tsp cumin (ground); 1 tbsp paprika, sweet or hot paprika according to preference.; Pepper (Freshly ground if required); 1 tsp salt (if required); 14 ounces Smoked tofu (In cubes); 6 1/2 tbsp soy cream (Alternatively, use oat milk or similar); 4 tbsp natural yoghurt; 2 sprigs leaf parsley (waschen, trockenschütteln, vom Stiel zupfen); 1 3/4 ounces cherry tomatoes (wash and quarter); 2 tbsp cashew nuts (roughly chop)

easy

APPROX. 55 mins

Enough For

4 persons

Cookware

DUROTHERM® / HOTPAN®

Nutritional Value

2158 kJ / 515 kcal (Per person)

Ingredient

Carbohydrates 61 g
Sugar 9 g
Fat 19 g
Protein 29 g

Allergens

Nuts
lactose
soy

Note

Palak paneer is an Indian spinach-based dish. In traditional recipes, it’s made with Indian cheese, which is also known as paneer. As you might guess from the name, palak tofuneer uses tofu instead of cheese. This completely plant-based version of the recipe makes an exciting change in the kitchen.

Ingredients

9 ounces brown rice
18 ounces spinach chopped and frozen Defrosted
1 3/4 ounces Fresh leaf spinach
14 ounces pelati tomatoes, chopped canned
2 tbsp olive oil
1 onions chop
1 garlic cloves Crush
4 bay leaves
0 inch ginger Fresh chop finely
1/2 tsp cumin ground
1 tbsp paprika, sweet or hot paprika according to preference.
Pepper Freshly ground if required
1 tsp salt if required
14 ounces Smoked tofu In cubes
6 1/2 tbsp soy cream Alternatively, use oat milk or similar

Garnish

4 tbsp natural yoghurt
2 sprigs leaf parsley waschen, trockenschütteln, vom Stiel zupfen
1 3/4 ounces cherry tomatoes wash and quarter
2 tbsp cashew nuts roughly chop

Preparations

Rice

1. Rinse the rice in a kitchen sieve.

2. Place the rice in the Hotpan, add a little salt and double the amount of water.

3. Put the lid on and boil until steam begins to escape from between the lid and the top of the pan.

4. Turn down to setting and allow to simmer lightly for 35 minutes.

5. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 25 minutes.

Instructions

Palak tofuneer

1. Add the olive oil, onions, garlic, ginger and bay leaves to the frying pan and steam for approx. 3 minutes.

2. Add the spinach and the peeled tomatoes, mix well and bring to the boil, stirring occasionally.

3. Add the cumin and the chilli powder.

4. Cover the pan and simmer over a medium heat for around 7 minutes until the leaf spinach has wilted. Stir occasionally.

5. Add the tofu and soy cream, season with salt and pepper and mix well. Leave to steep for 3 mins so that the tofu can warm through.

Serving

Suitable toppings

Add yoghurt, fresh parsley, cherry tomatoes and cashew nuts to taste.

Tip

If you want crispy tofu, fry it first in the frying pan in a little oil for 7-10 minutes before adding the spinach. Then set aside and return to the pan for the last 2-3 minutes of cooking the spinach.

Interesting facts

Spinach dishes should not be kept warm for extended periods of time. If any of the food is left over at the end of the meal, you should cool it down quickly and store it in the fridge, covered well. When you reheat the food, be sure to heat it through evenly until it is piping hot. This will prevent nitrates from being converted into nitrites.

Origin

Lara Hüsler