Tofu in Creamy Baby Spinach puree
Tofu in Creamy Baby Spinach puree

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tofu in creamy baby spinach puree. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Tofu in Creamy Baby Spinach puree is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Tofu in Creamy Baby Spinach puree is something that I’ve loved my entire life. They are fine and they look fantastic.

Great recipe for Tofu in Creamy Baby Spinach puree. This is our family version of saag recipe using pureed baby spinach and tofu instead of indian cheese (paneer). It's easy to make, require less time to prepare and it always turns out yummy and creamy. Saute chopped ingredients until translucent and well cooked.

To begin with this particular recipe, we must prepare a few components. You can have tofu in creamy baby spinach puree using 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tofu in Creamy Baby Spinach puree:
  1. Take 1 bag baby spinach (250g)
  2. Prepare 3 firm tofu (fried & cubed)
  3. Take 2-3 tbsp cooking oil or as needed
  4. Take Step A - Prepare chopped Ingredients
  5. Prepare 1 big yellow onion
  6. Prepare 1 big red onion
  7. Get 3 cloves garlic
  8. Make ready 2 tomatoes
  9. Make ready Step B Chillies
  10. Get 2 chillies (of any kind. I used a very spicy dried chillies)
  11. Take Step C Herbs/Spices
  12. Make ready 1 tsp garam masala
  13. Prepare to taste Chicken cube/powder
  14. Make ready Step D Cream/dairy
  15. Get 3 tbsp fresh milk/cream

A good alternative to higher-fat versions of creamed spinach, silken tofu is pureed with milk, cheese, and seasonings, then added to spinach sauteed with onions and garlic. Serve it to anyone, and don't tell them there's tofu in it until they've already eaten some. This spinach tofu curry is a remake of the Indian classic palak paneer. But instead of using Indian cottage cheese we use the rich and creamy silken tofu.

Instructions to make Tofu in Creamy Baby Spinach puree:
  1. Seeded tomatoes and roughly chop them with the rest of the ingredients in Step A.
  2. Prepare chilies. Seeded and chop. If using dried chillies, soak in hot water for 5-10mins. I boiled mine.
  3. Heat cooking oil over medium heat. Saute chopped ingredients until translucent and well cooked. Add ingredients in Step C.
  4. Add in baby spinach and chillies and fry until the leaves wilt off nicely but not over-cooked. We want nicely green pureed spinach. Season with chicken cube/powder. Pour cream/fresh milk. Turn of the heat right away.
  5. Wait until the spinach slight cool. Meanwhile, fry few slices of tofu and cube them.
  6. Blend spinach. Return this blended spinach into the wok/pan and simmer for a minute or two. Stir in extra splashes of cream (optional). Lastly, Add fried tofu cubes to your pureed spinach.

This spinach tofu curry is a remake of the Indian classic palak paneer. But instead of using Indian cottage cheese we use the rich and creamy silken tofu. This tofu is simmered in a rich and creamy spinach curry delicately flavored with curry powder, onions, ginger, and garlic. Add the tofu cream as soon as the spinach is wilted and bright green—not even Popeye wants overcooked spinach. Once that sautéed spinach is bathed in a creamy sauce punched up with flavorful.

So that’s going to wrap it up with this special food tofu in creamy baby spinach puree recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!