A reader asked me for more ethnic recipes, so here we go! For this palak paneer recipe (Indian spinach curry with tofu) I took some cues from Vegan Richa, the queen of vegan Indian food.

This dish looks impressive, but it is super quick and easy to make, especially with the few small shortcuts I take. Just sauté the tofu and spices, blend the veggies, add them to the skillet, simmer and serve! It is tasty and filling enough to eat on its own, but you can serve it with cauliflower rice or my high protein flatbread if you like.

In addition to being very tasty and simple to make, this recipe is also a nutritional powerhouse, with the entire RDA for calcium and over half the RDA of iron, selenium and zinc in a single serving!

Ingredients

• 1 tablespoon vegetable oil
• 14 oz / 400 g firm tofu, pressed and cubed
• 14 oz / 400 g frozen spinach, thawed
• 1 tomato, chopped
• 1/2 cup / 120 ml coconut milk
• 4 cloves garlic (or 2 teaspoons garlic powder)
• 1 inch of ginger, minced (or 2 teaspoons ginger powder)
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1/2 teaspoon salt or to taste
• a pinch of red pepper flakes

Instructions

Heat the oil in a large skillet and sauté the tofu cubes until they are golden brown on most sides. In the mean time, blend the spinach, tomato and coconut milk until smooth. Add the spices and salt to the skillet and sauté for a minute. Lower the heat and stir in the spinach mixture. Allow to simmer for another minute or two and it's done! Serve with a little extra coconut milk if you like.