This version of the fragrant Indian dish uses tofu in place of paneer
(31 votes)
Cook: 1 Hour 15 Mins
Serves: 2
Price: £2.50 per serving
Nutritional Information
Each 643g serving contains
Energy
2424kj
579kcal
2424kj
579kcal
29%
Fat
23.8g
23.8g
High
34%
34%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
14.8g
14.8g
High
16%
16%
Salt
1.54g
1.54g
High
26%
26%
of your reference intake.
Typical energy values per 100g:
377kj/90kcal
Typical energy values per 100g:
377kj/90kcal
Ingredients
250g firm tofu
Zest and juice 1lemon
2tbsp nutritional yeast, such as Marigold Engevita Yeast Flakes
1tbsp white miso paste* (or1tsp soy sauce)
1tsp coconut oil, melted
1tbsp olive oil
1tsp cumin seeds
1 onion, finely diced
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Line a tray with baking paper.
2
Press the tofu between 2 clean tea towels on a plate with a weight on top. Leave for 30 mins to drain.
3
Put the lemon zest and juice in a mixing bowl. Add the nutritional yeast, miso paste or soy sauce and coconut oil, and use a fork to combine. Cut the pressed tofu into 1.5cm cubes. Tip into the bowl, toss to coat and leave to marinate for 25-30 mins.
4
Spread the tofu out on the baking tray and bake for 20-30 mins until golden, turning halfway through.
5
Meanwhile, heat the olive oil in a large frying pan on medium. Add the cumin and stir for 30 secs. Add the onion; cook, stirring, for 5-7 mins. Add the garlic and ginger; stir for 1 min. Add the garam masala, turmeric and chilli flakes; stir for 30 secs. Add the tomatoes; stir for 3-4 mins. Add the spinach; stir for 2 mins. Finally, add the cream alternative and stir for 2 mins, until the mixture has a creamy consistency. Season with black pepper.
6
Take the tofu out of the oven, put the cubes on the spinach mixture and stir through. Serve with the chapatis or roti.