Mmm…palak paneer the creamy cheese is my favorite part, I’ll admit it. But the spinach can be super yummy, too. I’m really particular about the spices though and sometimes even the best Indian restaurants have icky-flavored spinach, in my opinion. So, I’ll make my own palak paneer tofu for Vegan Monday!
Palak Paneer Tofu
1 bunch spinach, chopped
1 red onion, diced
2-3 cloves garlic, minced
1-2 Tbsp. curry (to taste)
2 C veggie broth
1 Tbsp. nutritional yeast
8 oz. paneer (or substitute vegan ricotta or cream cheese)
1 C cubed tofu or other “meat” substitute (maybe “chicken” cubes)
Coat large saucepan with olive oil. Brown onion and garlic. Add spinach, broth and nutritional yeast and stir. Add spices (feel free to do your curry to taste). Cook until spinach is wilted on medium-low. Add cheese and tofu and stir. Cook until cheese is melted/heated (paneer will stay in cubes, others will get melty).
Wow! I love it. It’s the perfect spice seasoning for my paneer. A definite repeat. And so surprisingly simple
Vegan Monday Link-up, Week 12
Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.
Next week, a reader recipe that was linked up this week will be highlighted on Meatless (Vegan) Mondays. Each week you link up or comment, gives you an opportunity to be featured the following week.
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
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