Are you a fan of Indian cuisine? This vegan version of our favourite Indian dish, Palak Paneer has becoming a Winter staple in our kitchen. Meet Matcha Palak Tofu.
Matcha has long been a staple superfood in the Healthy Luxe pantry. But not just any old matcha, Matcha Maiden. Aside from being a tasty addition to lattes, smoothie bowls and practically all savoury dishes, it also has a number of health benefits. Matcha helps to boost immunity, increase metabolism, enhance energy levels, and is a great source of essential vitamins and minerals (just to name a few!)
Why do we love Matcha Maiden so matcha?
Matcha Maiden was the first matcha brand to hit the Australian market. The now thriving brand was an accidental business baby born out of frustration when matcha was surprisingly difficult to come by. Ceremonial grade matcha was too expensive for daily use and required special tools to prepare. Ingredient grade was low quality and often diluted by sweeteners. Matcha Maiden is the embodiment of the founders’ desire to unite respect for matcha’s traditional roots with affordability, accessibility and ease of use. Their mission is to revolutionise the way the world perceives this nutritious and delicious powder – from “old-fashioned tea” to “superfood”.
MATCHA PALAK TOFU
300 grams spinach, blanched and pureed
1 tbsp ginger, grated
1-2 tsp matcha powder
1 tbsp olive oil
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 onion, finely chopped
1-2 green chillies, chopped
1 tomato, chopped
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp coconut sugar
10 curry leaves
200 grams soft tofu, cubed
1 bunch asparagus (optional)
- Firstly blanche spinach. To blanche, boil spinach for approximately 1 minute, drain, then plunge into very cold water for a further minute and drain (this helps to retain green colour).
- Transfer spinach to blender with ginger and matcha powder, blend until puréed.
- Heat oil in heavy based pan.
Add cumin, coriander and fennel seeds. Stir over medium heat for 3-5 minutes. Note: Seeds will splutter.
- Add onion, braise for a further 5 minutes.
Then add remaining ingredients (except asparagus, tofu and spinach purée) and cook on low heat for approximately 25 minutes, stirring occasionally.
- Add spinach purée, tofu and asparagus and gently stir through. Cook for a further 5 – 10 minutes or until asparagus is tender.
- Serve with brown rice and coconut yoghurt (optional).
Keen to try another one of our savoury matcha recipes?
Try our homemade vegetarian matcha gyozas!