Palak Tofu

Our friends at Harvard University created this delicious Palak Tofu recipe for us!

Click here to view and print the PDF version of this recipe.

Servings: 30
Serving Size: 8 ounces

Ingredients

5 pounds Spinach, triple washed, stemless
2 pounds Onions, ¼” dice 
4 ounces Olive oil, extra virgin 
4 ounces Garlic, peeled 
2 ounces Ginger, minced 
1 Pound Tomato, ¼” dice 
2 Ounces Curry powder 
0.5 Ounce Garam masala 
2 Ounces Cumin, ground 
0.5 Ounce Turmeric
0.5 Ounce Cinnamon, ground 
1 Ounce Chili powder, dark 
98 Ounces Coconut milk 
2 Ounces Salt, kosher 
0.25 Ounce Black pepper, ground 
6 Ounces Sugar, fine, granulated
0.3 Ounce Lemon juice, pure, real 
2 Pounds Tofu, firm 
1 Ounce Paprika, Spanish

Preparation

1. Drain and dice tofu into 0.5 inch cubes. Toss with paprika, 0.5 oz of salt and 1 oz olive oil. Roast at
350 F for 12 minutes and cool.
2. Add remaining oil to stock pot and heat. Add ginger, garlic and onions. Sauté for 2 minutes. Add spices
except sugar and sauté another 2 minutes.
3. Add coconut milk and sugar to the pot and bring to simmer. Slowly stir in spinach. Once spinach is
added and wilted add lemon juice.
4. Allow mixture to simmer for ten minutes, stir frequently. Puree with emulsion blender.
5. Adjust sweetness, salt and spiced as needed.
6. Serve over basmati rice.