Tofu Palak inspired by the recipe from the book The Buddhist Chef
1 pack extra firm tofu, cut in half lengthwise and then cubed
1 pack (5oz) of fresh baby spinach leaves
1 can lite coconut milk (unsweetened)
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp tomato paste
1 tsp garam masala
1 tsp maple syrup
salt to taste
Being a pot of water to a boil. Add cubed tofu. Boil for 2 min. Drain and set aside.
In another pan combine the rest of the ingredients. Bring to a boil, reduce hit and simmer for 15 min. Blend in a blender. Put over tofu, reheat for 2 min and serve.
