Ingredients

Adjust Servings:

	1273 g natural tofu cubes Jalotofu
	59 g rapeseed oil
	425 g diced onions frozen
	4 g garam masala spice mix
	4 g ground coriander
	4 g cumin
	51 g crushed garlic canned
	20 g ginger paste
	70 g tomato paste
	1275 g spinach frozen
	4,25 dl water
	1,1 l oat cooking cream 15% gluten free
	25 g iodised salt
	2 g cayenne pepper

Nutritional information

368 kJ / 88 kcal

Energy

6,70 g

Fat

0,53 g

Saturated Fat

2,99 g

Carbohydrates

1,02 g

Fibre

3,48 g

Protein

0,66 g

Salt

Palak tofu

Ingredients

1273 g natural tofu cubes
Jalotofu
59 g rapeseed oil
425 g diced onions
frozen
4 g garam masala spice mix
4 g ground coriander
4 g cumin
51 g crushed garlic
canned
20 g ginger paste
70 g tomato paste
1275 g spinach
frozen
4,25 dl water
1,1 l oat cooking cream 15% gluten free
25 g iodised salt
2 g cayenne pepper

Directions

Portion size: 220 grams
Yield from 20 portion recipe: 4.400 kg

Vegan

Allergens: soy
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Soy

Carbon footprint per portion (palak tofu 220 g and barley/oats 195 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Remove the tofu from its packaging and transfer into a perforated GN container to drain.

Heat the oil in a pot and add the onions and dry seasonings. Saute for a moment.

Add the crushed garlic, ginger paste and tomato paste. Keep stirring for a moment.

Add the spinach, water and oat cooking cream. Heat up the mixture.

Add the drained tofu cubes and season with salt and cayenne pepper. Heat up to serving temperature. Thicken if needed. Serve with cooked barley or oats.