
This is simple to make. Just assemble all your spices beforehand and you’re good to go.
This was my first time making crumbled, broiled tofu and it was amazing! The tofu was crunchy and so freaking good! Want to try it in salad and in a whole lot more recipes. A game changer!
Because I couldn’t decide which to use, I added both paneer and tofu in the dish, but one is totally fine.
Indian Spiced Spinach
2 pounds frozen spinach, drained and squeezed dry
1 can coconut cream or milk
2 medium onions, chopped
6 cloves garlic, minced
1 “ piece ginger, minced
2 tablespoons coriander
2 tablespoons cumin
1 tablespoon turmeric
1 teaspoon red pepper flakes
2 tablespoons mild curry
Salt
Pepper
Coconut or avocado oil or ghee
Water or chicken stock as needed
2 pounds tofu, dried and crumbled
And/or
Paneer
4-8 ounces, depending if you are using tofu or alone Paneer
Cut into small pieces and dusted with spices, then sauteed until brown in some oil on medium high.
1 spaghetti squash, roasted
Saute onion until wilted on medium heat. Add ginger and garlic and stir until fragrant, about a minutes. Add spices and turn to low and stir for a couple minutes. Add coconut milk or cream. Heat and add spinach and cook until hot. Add some water or chicken stock as needed.
Broiled & Crumbled Tofu

1 pound firm or extra firm tofu, dried and crumbled
Salt and pepper
1 teaspoon red pepper flakes
2 tablespoons avocado oil
Put on broiler and rack 6 inches away from broiler. Spread tofu on a tray on parchment paper. Add oil and spices and mix. Broil 20-25 minutes or until brown, turning mid-way through.
Paneer
Ghee or avocado oil
Sauté on medium high until brown
Put squash on a plate, add spinach and top with paneer or tofu. Serve with Patak’s Mango Relish