Tofu with cashew red pepper sauce and aloo palak

We saw a recipe for simla mirch paneer at Mirch Masala , which sounded creamy and spicy, and fun to veganize. To balance the meal, we paired with the aloo palak, rice, and a crunchy salad.

Tofu with cashew red pepper sauce

1/3 c. raw cashews

1 red bell pepper, cut into small pieces

1 tsp garam masala

1 tsp fresh ginger, sliced thinly

4 Thai green chiles

12 oz. firm tofu, cut into 1 inch pieces and pan fried lightly on all sides

1 c. rice milk

1 c. water


Bring water to boil in a sauce pan. Add the cashews, bell pepper, ginger, and chiles. Bring it to a boil and then lower the heat to medium-low. Cover and cook till the bell peppers are tender. Cool and puree them in a blender/food processor, or transfer to a tall container and puree with an immersion blender. Return mixture to the pot. Add the salt, garam masala, and rice milk. Bring to a low boil, then add the pan fried tofu. Simmer on low heat about 20 minutes. (The original recipe suggests garnishing with cilantro, which would have been great, if we’d had some on hand!)

Aloo palak (potatoes and spinach)

4 Yukon potatoes, cut into 1 inch pieces and boiled until cooked (8-10 minutes)

1 16 oz. bag frozen spinach leaves

1 onion

2 TBL tomato paste

1 tsp fresh ginger sliced

1 TBL garlic minced

1 tsp cumin seeds

1 tsp turmeric

1 tsp curry powder

1 tsp cayenne

1-2 cups water


In a dutch oven, heat 1 tsp Earth Balance and add cumin seeds. When seeds begin to pop, add garlic, ginger, and onions. Cook 4-5 minutes until onions are soft. Add tomato paste and other spices. Add spinach and as much water as needed. Bring to a boil, then add potatoes and reduce to a simmer. Cover and cook 30 minutes.