Tofu Palak Paneer
with Quinoa & Mango Chutney
Palak paneer is a popular North Indian dish consisting of cubes of fresh cheese in a thick, flavorful sauce of pureed spinach, spices, aromatics, and cream. For our plant-based version of this classic, we swap protein-packed tofu in for the cheese and use coconut milk in place of the cream in the sauce. A dollop of sweet, tangy mango chutney takes this dish to the next level.
INGREDIENTS
- 1/2 cup white quinoa
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1 tbsp Madras curry powder (divided)
- 1 yellow onion, peeled and diced
- 1 oz ginger, peeled and minced (divided)
- 1 jalapeño, trimmed, deseeded and chopped
- 3 garlic cloves, peeled and minced
- 1 tsp garam masala
- 1 tbsp tomato powder
- 5.5 oz coconut milk
- 8 oz teen spinach
- 1 lemon, half juiced and half cut into wedges
- 1/4 cup mango chutney
- 1 tbsp + 2 tsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Preheat oven to 425°F. Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)
Combine tofu, just 2 tsp curry powder, 1 tbsp vegetable oil, and a pinch of salt on baking sheet. Toss and bake until tofu is browned in places, 15 to 20 minutes. Transfer tofu to plate. (4-serving meal: use 4 tsp curry powder, 2 tbsp vegetable oil) (TIP: Keep remaining curry powder for your own use.)
Heat 2 tsp vegetable oil in medium saucepan over medium-high heat. Add onion, just 2 tsp ginger, jalapeño, and garlic and cook until softened, 3 to 5 minutes. Add garam masala and tomato powder and cook until fragrant, about 1 minute. (4-serving meal: use 4 tsp vegetable oil) (TIP: Keep remaining ginger for your own use.)
Add coconut milk, ½ cup water, 1 tsp salt, and a pinch of pepper to saucepan with aromatics. Bring to a boil and stir in spinach. Cover, reduce heat to low, and cook until spinach wilts, 3 to 5 minutes. Carefully transfer spinach mixture, lemon juice, and a pinch of salt to blender and pulse until partially smooth, 3 to 5 pulses. (4-serving meal: use 1 cup water, 2 tsp salt)
Divide quinoa and palak between bowls. Top with tofu. Dollop tofu palak paneer with mango chutney and serve with lemon wedges. Dig in!
SIMILAR RECIPES
Red Lentil Soup with Tamarind Chutney & Roasted Parsnip Ribbons
Curry Mango Tempeh with Lemon Yogurt & Basmati Rice
Farmers' Market Bowls with Roasted Bok Choy & Turmeric Tahini Dressing
