Ingredients
For the Tofu Marinade and Tofu
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 Tbsp olive oil (or another oil)
- ½ tsp salt
- ½ tsp garam masala
- approx 900 g (32 oz) extra firm tofu (two XL packs recommended, such as Tofoo brand)
For the Spinach Sauce
- 600 g frozen spinach (defrosted)
- 1 Tbsp oil
- 2 tsp cumin seeds
- 1 brown onion (peeled and finely chopped)
- 1 inch piece fresh ginger (peeled and grated or 1 Tbsp ginger paste)
- 4 cloves garlic (peeled and crushed)
- 2 green chillies (deseeded and finely chopped)
- 2 tsp garam masala
- 2 tsp ground coriander
- ½ tsp turmeric
- 1 Tbsp dried fenugreek leaves (kasoori methi, optional but recommended)
- 150 ml (½ cup + 2 Tbsp) coconut cream (or soy/oat/cashew cream)
- ½ – 1 tsp salt
- a squeeze of fresh lemon juice
Instructions
- Marinate the Tofu: Mix nutritional yeast, lemon juice, olive oil, garam masala, and salt in a large bowl to form a paste. Drain tofu and cut into bite-sized cubes. Toss tofu cubes in the marinade until well coated. Set aside for 30 minutes to marinate; tofu can be baked immediately if short on time.
- Bake the Tofu: Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Spread marinated tofu evenly on a baking parchment-lined tray. Bake for 20-30 minutes, turning halfway, until tofu is golden and crisp on the edges.
- Prepare Spinach: Defrost frozen spinach in the microwave or by other means. Transfer spinach to a food processor or blender and pulse until finely chopped. No need to drain excess liquid unless very watery. Set aside.
- Sauté Aromatics: Heat oil in a large pan over low heat. Add cumin seeds and cook for 2 minutes until fragrant. Add chopped onion and cook gently for about 10 minutes until soft and translucent. Add a splash of water if onions start sticking.
- Add Ginger, Garlic and Chillies: Add grated ginger, crushed garlic, and chopped green chillies to the pan. Cook for another minute while stirring to release flavors.
- Add Spices: Stir in garam masala, ground coriander, turmeric, and dried fenugreek leaves. Cook for 1 minute, stirring continuously to toast the spices and enhance aroma.
- Make Spinach Sauce: Pour in coconut cream followed by chopped spinach. Add salt to taste and a squeeze of lemon juice. Bring to a gentle simmer and cook for about 10 minutes, stirring frequently. Add a splash of water if sauce is too thick but preference is for thicker consistency.
- Combine Tofu and Sauce: Stir baked tofu into the spinach sauce. Taste and adjust seasoning with additional salt and lemon juice as needed. Serve hot.
Notes
- Use extra firm tofu for best texture and baking results.
- Defrost spinach thoroughly and pulse to desired texture for a smooth sauce.
- Dried fenugreek leaves are optional but add an authentic flavor dimension.
- You can substitute coconut cream with soy, oat, or cashew cream as preferred.
- Adjust green chillies according to your spice tolerance.
- To save time, tofu can be baked immediately after marinating without waiting 30 minutes.
- If onion or spices start sticking during sautéing, add a little water to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian
- Diet: Vegan
