I wanted to share a recipe with you for a vegan & gluten-free version of “palak paneer” that I invented with ingredients I had in the kitchen already!

Ingredients:

3 Cups of cooked spinach
2 Cups of pre-soaked chickpeas
1 Cup diced tomatoes
1 Cup cubed tofu
1 Tablespoon of veg. oil
2 Cloves garlic, diced
4 Tablespoons vegan butter (i.e. Soy Garden)
Curry Powder to taste (I used 2 tablespoons)
Chili Powder to taste (I used 2 teaspoons)

About 30 minutes before cooking, sprinkle enough curry powder on the tofu to cover most of it with a light dusting.

In a frying pan or large sauce pan heat the oil and saute the garlic. Once you can smell the rich aroma from the garlic, add the spinach, chickpeas and tomatoes together. Turn heat down to low/med. Cook for a few minutes. Now add the tofu, curry powder and chili powder. Cook for another few minutes until the flavors meld together. When hot enough, add the vegan butter and mix well until melted.

Should only take about 20 minutes total to prepare this dish that yields about four servings when served with basmati rice!

Enjoy and let me know what you think!

I took this picture a few minutes ago. This is what I had for lunch.

(Sorry, not the best picture quality!)