Vegan palak paneer with tofu (palak tofu) gives you all the creamy, spiced spinach of the Indian classic with golden cubes of firm tofu standing in for the cheese. The whole thing is a 30-minute affair: spinach wilted and blitzed with garam masala and coriander, then folded around the tofu with a squeeze of lemon. Pressing and pan-frying the tofu, as the recipe directs, is what makes it worthy of the paneer name.
Ready for a dish that will make your eyes light up? This exquisitely seasoned vegan version of the classic Indian dish, palak paneer, swaps cheese for tender tofu in a vibrant, creamy spinach sauce. The secret is in the *garam masala*, which in Hindi means “warm mixture.” This aromatic blend of spices like cinnamon, cloves, and cardamom not only adds incredible depth of flavor but also has a comforting, warming effect. While it might require a few dishes, the incredible taste is more than worth the cleanup!
Ingredients
• 10 cups (2400 ml) / 2.5 L spinach leaves and stems, about 10 ounces / 284 g (10 oz)
• 1 tablespoon / 15 mL coconut or olive oil
• 1 small onion, diced
• 1 teaspoon / 5 mL (0.2 fl oz) garam masala
• 1/2 teaspoon / 2 mL (0.1 fl oz) ground coriander
• 1/4 teaspoon / 1 mL (0 fl oz) garlic powder
• 1/4 teaspoon / 1 mL (0 fl oz) salt
• 1/2 teaspoon / 2 mL (0.1 fl oz) lemon juice
• 1/4 cup / 60 mL firm tofu, in 1/4-inch / 5 mm cubes
Instructions
1. Place the spinach in a steamer over medium-high heat and steam for about 3 minutes, or until the leaves are wilted and cooked.
2. While the spinach steams, heat the oil in a skillet over medium heat. Add the diced onion and cook for 3 to 5 minutes until translucent.
3. Stir in the garam masala, coriander, garlic powder, and salt. Cook for another 2 to 3 minutes, stirring frequently to toast the spices and prevent sticking.
4. Transfer the steamed spinach, the cooked onion and spice mixture, and the lemon juice to a blender or food processor. Blend until smooth.
5. Return the pureed spinach mixture to the skillet. Add the cubed tofu and stir to combine. Warm over medium-low heat until the tofu is heated through.
6. Transfer to a serving dish and enjoy immediately.
Nutritional Information
• Serving Size: 1/2 cup / 125 mL
• Calories: 90
• Protein: 5 g
• Fat: 6 g
• Carbohydrates: 7 g
• Fiber: 3 g
• Sodium: 240 mg
Pro Tips
• For an extra creamy texture, add 2 tablespoons (30 ml / 1 fl oz) of full-fat coconut milk or cashew cream to the blender with the spinach.
• Press your tofu for at least 15 minutes before cubing. This removes excess water and allows it to absorb more flavor.
• For a richer flavor, pan-fry the tofu cubes in a little oil until golden brown on all sides before adding them to the finished spinach puree.
• Bloom the spices by adding them to the hot oil for 30 seconds before adding the onion. This intensifies their aroma and taste.
FAQ
Q: Is this vegan palak paneer a good source of protein
A: Yes, this dish provides a solid amount of plant-based protein from the tofu, with 5 grams (0.18 oz / 5.1 g) per serving. To easily boost the protein, consider serving it with quinoa or adding a handful of cashews to the sauce when blending.
Q: Can I make this palak paneer without tofu
A: Absolutely! For a different texture and protein source, you can substitute the tofu with an equal amount of chickpeas or cubed, pre-cooked potatoes. Pan-fried tempeh is another excellent high-protein alternative.
Q: How can I make this vegan spinach curry extra creamy
A: For an even richer, creamier sauce without dairy, blend in 2 tablespoons (30 ml / 1 fl oz) of full-fat coconut milk or a homemade cashew cream with the spinach mixture. This creates a luscious texture that perfectly complements the spices.
Q: How do I store leftover palak tofu
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making it even more delicious. Reheat gently on the stovetop or in the microwave until warmed through.
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Vegan Palak Paneer with Tofu (Palak Tofu)
Ingredients
Method
- Place the spinach in a steamer over medium-high heat and steam for about 3 minutes, or until the leaves are wilted and cooked.
- While the spinach steams, heat the oil in a skillet over medium heat.
- Add the diced onion and cook for 3 to 5 minutes until translucent.
- Stir in the garam masala, coriander, garlic powder, and salt.
- Cook for another 2 to 3 minutes, stirring frequently to toast the spices and prevent sticking.
- Transfer the steamed spinach, the cooked onion and spice mixture, and the lemon juice to a blender or food processor.
- Blend until smooth.
- Return the pureed spinach mixture to the skillet.
- Add the cubed tofu and stir to combine.
- Warm over medium-low heat until the tofu is heated through.
- Transfer to a serving dish and enjoy immediately.
