We used tofu in place of the paneer and coconut milk for a silky finish. Served over rice and with warm garlic naan, we think it’s better than takeout. Cook, relax and enjoy!
What you'll send: 24 oz extra-firm tofu
1¼ cups basmati rice
10 oz frozen spinach
1 medium onion
3 cloves garlic
1 oz ginger
1 Tbsp garam masala
butter (4 pats)
1 can lite coconut milk
2 pieces naan
neutral oil such as vegetable or safflower
Equipment: 2 small saucepans
large nonstick skillet
Recipe steps: 1. Press tofu
Drain tofu and slice into ½-inch thick planks. Place between several layers of paper towels and cover with a heavy dish; set aside.
Rinse rice in a colander until water runs clear. Combine rice, a pinch of salt, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed and rice is tender, 15 minutes. Set aside, covered, 5 minutes before fluffing with a fork.
Defrost spinach if necessary. Peel and chop onion and 2 cloves garlic. Peel ginger and finely chop. Combine spinach, onion, garlic, ginger and ¼ cup water in a blender or food processor (or use an immersion blender) and process until smooth; season to taste with salt.
Cut tofu into ¾-inch pieces. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half of tofu and cook, turning occasionally, until golden brown on most sides, about 5 minutes; transfer to a plate and repeat with remaining tofu and 1 tablespoon oil.
Return all tofu to skillet, add garam masala, and toss to combine. Add 2 pats of butter and cook, tossing, until melted; season with salt. Add spinach mixture and bring to a simmer. Cook, stirring often, until simmering, about 2 minutes. Stir in coconut milk and bring to simmer. Continue to simmer while you warm the naan.
- Make naan
Preheat broiler. Peel and finely chop remaining clove of garlic and place in a small saucepan. Add remaining 2 pats of butter and melt over medium heat. Brush naan with butter and broil until warmed through, about 1 minute. Serve tofu paneer over rice with naan. Enjoy!
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