Spinach season is almost over! I loved getting tons of spinach in the CSA this year. I'm a little behind on posting recipes (silly grad school) but I'm trying to get caught up. This is just in time for the last part of the spinach season, so go out and make this. It's sooooo good.
As before with the Mattar Tofu, I used tofu in this recipe instead of paneer. And just to blow your health freak socks off, I totally served this over brown rice. Yeah, that's right. Health. Food.
Adapted from my Kaanan's recipe for Palak Paneer
1 package extra firm tofu
2 tbsp olive oil
2 tbsp butter
2 bunches spinach, washed and torn
1 shallot (or small onion), diced
2 cloves garlic, minced
1 cup milk
1 tbsp flour
2 heaping tsp Garam Masala
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chile powder
In a medium nonstick skillet, heat 1 tbsp olive oil over medium-high heat. Once the pan is hot, add the tofu and fry on all sides until golden brown. Set aside.
While the tofu is frying, melt the butter and remaining oil to a large saucepan over medium heat. Add the shallot and garlic and cook until soft, about 3-4 minutes. Add the spinach in batches and cook until wilted. Continue cooking spinach until it is all wilted. Add flour and stir to coat spinach. Pour in milk and stir until combined. Cook for a few minutes, then remove from heat.
Blend the spinach using either an immersion blender right in the pan or carefully transfer spinach to a food processor and pulse until mixed. Return to pot and add Garam Masala, coriander, turmeric and chile powder. Salt to taste.
Add tofu to spinach and mix to combine. Cook until tofu is heated through. Serve over rice or with naan.
Oh, and if you happen to be cooking this on a 90 degree day with the threat of blackouts due to every single air conditioner being run at full capacity, you might need one of these.