North Indian · Lunch, Dinner
Tofu palak with millet
A dairy-free take on palak, with firm tofu in spinach gravy over millet.
- Calories
- 614 kcal
- Protein
- 37 g
- Carbs
- 60 g
- Fat
- 25 g
- Prep
- 12 min
- Cook
- 22 min
Per serving, for one person.
Contains: soy.
Ingredients
- 160 g Firm tofu
- 180 g Spinach
- 55 g Millet
- ½ onion Onion
- 2 cloves Garlic
- 5 g Ginger
- ½ chilli Green chillies
- 1 tsp Garam masala
- ¾ tbsp Sunflower oil
- ¼ lemon Lemons
Method
- Cook the millet until fluffy and keep warm.
- Blanch the spinach briefly and blend smooth.
- Brown the tofu in half the oil and set aside.
- Fry the onion, garlic, ginger and chilli in the rest of the oil, then add the spinach and garam masala.
- Simmer 6 minutes, return the tofu, and finish with lemon. Serve with the millet.
More North Indian recipes
- Paneer besan chilla419 kcal · 29 g protein
- Moong dal cheela with mint353 kcal · 18 g protein
- Soya keema bhurji378 kcal · 34 g protein
- Soya chunk curry with brown rice588 kcal · 36 g protein
- Palak paneer with quinoa591 kcal · 40 g protein
- Chana paneer masala670 kcal · 37 g protein
More vegan recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein
- Hausa koko (Ghanaian spiced millet porridge)314 kcal · 9 g protein