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Tofu Palak Paneer with Quinoa & Mango Chutney
2 or 4 Serving Dinner

Tofu Palak Paneer

with Quinoa & Mango Chutney

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
27g
CARBOHYDRATES
74g
PROTEIN
31g


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INGREDIENTS

  1. ½ cup white quinoa
  2. 14 oz organic extra firm tofu, drained and patted dry
  3. 2 tsp curry powder
  4. 1 yellow onion, diced
  5. 1 oz fresh ginger, peeled and minced
  6. 1 jalapeño, chopped
  7. 3 garlic cloves, minced
  8. 2 tsp garam masala
  9. 1 tsp tomato powder
  10. 5.5 oz coconut milk
  11. 8 oz baby spinach
  12. 1 lemon, half juiced, half cut into wedges (divided)
  13. 2 oz mango chutney
  14. 1 tbsp + 2 tsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (coconut)
Tools: Baking Sheet, Blender, Small saucepan with lid, Medium saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
650
FAT
27g
CARBOHYDRATES
74g
PROTEIN
31g


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INSTRUCTIONS

1
Cook the quinoa

Preheat the oven to 425°F. Add quinoa, 1 cup water, and a pinch of salt to a 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)

2
Bake the tofu

Cut the tofu into bite-size cubes. Add tofu, curry powder, and 1 tbsp vegetable oil to a parchment-lined baking sheet, toss, and cook until tofu is browned in places, 15 to 20 minutes. Transfer tofu to a plate and sprinkle with salt. (4-serving meal: use 2 tbsp vegetable oil)

3
Cook the aromatics

Heat 2 tsp vegetable oil in a 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, 4 tsp ginger)

4
Make the palak

Add coconut milk, ½ cup water, 1 tsp salt, and a pinch of pepper to the saucepan with aromatics. Bring to a boil, add baby spinach, and stir. Cover, reduce heat to low, and cook the palak until spinach wilts, 3 to 5 minutes. Once wilted, add the spinach mixture, lemon juice, and a pinch of salt to a blender and pulse until partially smooth, 3 to 5 pulses. (4-serving meal: use 1 cup water, 2 tsp salt) TIP: Keep any remaining ginger for your own use.

5
Serve

Divide the quinoa and palak between bowls. Top with tofu. Drizzle tofu palak paneer with mango chutney and serve with lemon wedges. Dig in!

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