Palak Tofu with Brown Rice

Method

1. 1Rinse the brown rice and simmer in plenty of water for about 22-25 minutes, or until tender. Drain and keep warm.
2. 2Heat half the oil in a non-stick frying pan. Brown the tofu cubes for 5-6 minutes, turning regularly, then remove from the pan and set aside.
3. 3Heat the remaining oil in a saucepan. Add the cumin seeds and cook for about 30 seconds. Add the onion and cook gently for 5 minutes until softened.
4. 4Add the garlic, ginger and chilli and cook for 1 minute. Stir in the ground coriander, turmeric and paprika, then add the tomatoes. Cook for 4-5 minutes until the tomato mixture thickens.
5. 5Add the spinach and approximately 100ml water. Simmer for 5 minutes. For a smoother traditional palak texture, blend briefly with a stick blender while retaining a little texture.
6. 6Return the sauce to low heat, add the tofu and garam masala and simmer gently for 4 minutes. Remove from the heat, stir in the yoghurt, then finish with lemon juice and black pepper. Serve with the brown rice.