• Alison Elliott

Spinach & Artichoke Tofu "Paneer"


Prep Time: 20 Minutes (+ Press Tofu 1-4 Hours)

Cook Time: 30 Minutes

Total Time: 50 Minutes


Ingredients:

1 Block extra firm tofu

1 tbsp. Sunflower oil (or canola/ avocado)

1 Medium zucchini (chopped)

1 can Artichoke hearts (drained)

1 c. Raw cashews

1/2 c. Nutritional yeast

3 c. Fresh spinach

1 tsp. Salt

1 tsp. Garlic powder

1/4 tsp. Black Pepper

1 c. Water (more to soak cashews)

Cooked quinoa (optional)


Method:

1) Wrap the tofu in a dish towel and place it in between two plates. Put a heavy cookbook on top of the plate and press the liquid out of the tofu for 1-4 hours (or over night).


2) Chop the tofu into medium size cubes (~1 inch thick). Heat 1/2 tbsp. of sunflower oil in a frying pan. Add the chopped tofu and cook for a total of 15 minutes, stirring occasionally. Set the tofu aside when it is fully cooked.


While the tofu is cooking boil a few cups of water and combine 1 c. of raw cashews and boiled water in a bowl. Let the cashews soak for 5-15 minutes.


3) Heat 1/2 tbsp. of sunflower oil in the frying pan and add the chopped zucchini. Cook for 10 minutes, stirring occasionally. While the zucchini is cooking drain the can of artichoke hearts and roughly chop it.


4) Add the cooked tofu to the cooked zucchini and stir in the artichoke hearts. Cook for an additional 2 minutes.


5) Drain the soaked cashews and add them to a blender. Pour in 1/2 c. of water and blend for 30 seconds. Next, add 1/2 c. of water, 1/2 c. of nutritional yeast, 3 c. of fresh spinach, 1 tsp. of salt, 1 tsp. of garlic powder and 1/4 tsp. of black pepper. Blend for 1-2 minutes or until the mixtures is smooth and creamy.


6) Stir the sauce into the pan with the tofu, zucchini, and artichokes. Option to serve over a bed of cooked quinoa.


Serving Size: 6