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 / 2.5 L spinach leaves and stems, about 10 ounces / 284 g
• 1 tablespoon / 15 mL coconut or olive oil
• 1 small onion, diced
• 1 teaspoon / 5 mL garam masala
• 1/2 teaspoon / 2 mL ground coriander
• 1/4 teaspoon / 1 mL garlic powder
• 1/4 teaspoon / 1 mL salt
• 1/2 teaspoon / 2 mL 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 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 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 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.
