Palak tofu Palak tofu

Make this vegetarian curry-style dish your new go-to recipe.


Serves 8


12 hrs 15 mins



  • 900g Evergreen Original Tofu
  • 4 onions, chopped
  • 80g butter or dairy-free spread
  • ½ tsp baking soda
  • 2 tsp garam masala
  • 2 tbs garlic ginger paste
  • 50g cashews, soaked overnight and drained
  • 3 tsp vegetable stock powder
  • 500g frozen spinach, thawed
  • 250ml (1 cup) passata
  • Red chilli, sliced, to serve
  • Flatbread and steamed basmati rice, to serve


Drain the tofu and cut into quarters. Add the onions, butter, baking soda and garam masala to your slow cooker or oven-safe pot. Cook in your slow cooker for 8 hours on LOW to caramelise. If you don’t have a slow cooker, preheat the oven to 160°C (140°C fan-forced) and cook, covered, for 30 minutes.
Meanwhile, add the garlic ginger paste, cashews, vegetable stock powder, frozen spinach, passata and 250ml (1 cup) water to the jug of a blender. Blend to combine.
Add the spinach mixture and tofu to the onion mixture. Mix well to combine and cook in your slow cooker for a further 4 hours on HIGH. For the oven method, cook, covered, for 30 minutes at 160°C (140°C fan-forced).
Garnish with sliced red chilli and serve warm with flatbread and rice.

Originally published in The Costco Connection, May/Jun 2023. Pick up the latest copy at your local warehouse or read it online.