Indian Palak Tofu Curry Recipe 💚 Low FODMAP & Vegan 💚

tofu

🥗Healthier: tempeh

💰Cheaper: paneer

Tempeh is higher in protein and fiber, while paneer is a traditional Indian dairy option.

cream

🥗Healthier: coconut milk

💰Cheaper: yogurt

Coconut milk adds creaminess without dairy, while yogurt is a budget-friendly alternative.

Cut tofu into cubes for one serving and place in a bowl.

Add a dash of soy sauce and a sprinkling of turmeric powder to the tofu, mix, and set aside.

Chop ginger, spring onion greens, and tomatoes.

In a dry pan, toast garam masala, asafoetida, and cumin seeds until fragrant.

Add groundnut oil to the pan and fry the spring onion greens and ginger until crispy.

Transfer the fried spring onion greens and ginger to a food processor.

Fry the tofu in the same pan and set it aside.

Blend the tomatoes in the food processor until pureed, then add the baby spinach and rainbow chard, blending until a vibrant green sauce forms.

Transfer the green sauce back to the frying pan and cook down until it no longer tastes grassy.

Add more asafoetida and ground cumin to the sauce, along with a bit of water if it seems dry.

Stir in toasted sesame seed oil and garlic infused olive oil.

Add the tofu back into the pan along with 2-3 tablespoons of coconut cream and stir to combine.

If desired, add cayenne pepper for spice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens