Palak Tofu

Recipe by Bret Sutherland


Prep time


Cooking time




  • • 250 g bag of baby spinach

  • • 1 litre water

  • • 1-2 cups of ice

  • • ¼ cup cashews (optional)

  • • 300 g block of firm or extra firm tofu

  • • ½ cup corn starch (use gluten free brand to keep recipe GF)

  • • Oil for shallow frying

  • • 2 Tbsp oil for tempering

  • • 1 tsp cumin seed

  • • 1 fresh chilli

  • • ½ cup onion, finely chopped

  • • ½ cup tomatoes, chopped

  • • 1 Tbsp garlic paste

  • • 1 Tbsp fresh ginger, finely grated

  • • ½ tsp salt (adjust to taste)

  • • ½ tsp garam masala

  • • ¼ cup coconut cream (optional)


  • To keep the vibrancy of the spinach, we only need to blanch it for a couple of minutes in boiling water and then immerse in ice cold water. Bring a litre of water to the boil, add the spinach, and after two minutes scoop the spinach into a bowl of ice cold water. Once completely cooled, put the spinach into a blender and create a puree. Raw cashews can be blended with the spinach for a creamier option. Set aside.
  • Cube the tofu into bite-sized chunks then coat thoroughly with corn starch. (A dry tofu container is perfect for this.)
  • Heat a frying pan on medium-high, adding sufficient oil to cover the base. Once it is hot, drop in the dusted tofu cubes and fry till crispy, turning often to ensure even cooking. Remove tofu cubes and put aside.
  • In a clean pan on medium-high heat, add two tablespoons of oil. When the oil is hot, add the cumin seed, followed a minute later with the chilli and onion. When the onions begin to turn translucent, add in the tomatoes, garlic, ginger and salt. Saute until the tomatoes soften completely, stirring often.
  • Turn down the heat, add the garam masala and pureed spinach and gently heat through. (Overcooking will darken the spinach).
  • Add a little water if the mix isn’t saucy. Once warmed, add the tofu and check your salt and spice levels. Serve with a drizzle of coconut cream.

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