If you’re dreaming of a rich, creamy, and comforting Indian curry, you’ve come to the right place! Say hello to my vibrant Tofu Palak, a brilliant vegan twist on the beloved classic, Palak Paneer. We’re swapping out the cheese for perfectly browned tofu, all swimming in a luscious, spiced spinach sauce. It’s incredibly simple to make, budget-friendly, and an absolute powerhouse of nutrients. This is the perfect weeknight meal to satisfy your curry cravings in a healthy, plant-based way.
Ingredients
• 1 block firm tofu, pressed and cut into small cubes
• 2 tablespoons / 30 ml olive oil
• 3 cloves garlic, minced
• 4 bunches fresh spinach, roughly chopped
• 2 tablespoons / 30 g nutritional yeast
• 1/2 teaspoon / 2 g onion powder
• 1 tablespoon / 7 g curry powder
• 2 teaspoons / 4 g cumin
• 1/2 teaspoon / 3 g salt, or to taste
• 3 tablespoons / 45 ml water
• 1/2 cup / 120 g plain soy yogurt
Instructions
1. Heat olive oil in a large skillet or pan over medium-low heat. Add the minced garlic and cubed tofu.
2. Sprinkle with nutritional yeast and onion powder, stirring gently to coat the tofu. Cook for 2–3 minutes, until the tofu is lightly browned.
3. Add the fresh spinach, water, curry powder, cumin, and salt to the pan. Stir well to combine everything.
4. Cook until the spinach begins to wilt, stirring occasionally.
5. Once the spinach is mostly wilted, reduce the heat to low and stir in the soy yogurt. Heat through gently just until the spinach is fully soft and the sauce is creamy. Avoid boiling.
6. Serve immediately with basmati rice or naan bread.
Nutritional Information
• Serves: 4
• Serving Size: 1 cup
• Cost Per Serving: $1.86
• Calories: 195
• Fat: 10g
• Carbohydrates: 16g
• Protein: 15g
• Fiber: 8g
• Sugar: 2g
• Sodium: 597mg
Pro Tips
• For the best texture, press your tofu for at least 30 minutes before cooking to remove excess water. This helps it get a firmer bite and brown nicely.
• For a creamier, smoother sauce, you can blend the wilted spinach mixture with the soy yogurt in a blender before returning it to the pan to heat through.
• Add a squeeze of fresh lemon juice at the very end of cooking to brighten up all the flavors.
• For a touch of warmth and complexity, stir in 1/2 teaspoon of garam masala along with the soy yogurt.
FAQ
Q: Can I make this Tofu Palak without soy yogurt
A: Yes, for a creamy dairy-free alternative, you can substitute the soy yogurt with 1/2 cup of full-fat coconut milk or a homemade cashew cream. Both will create a rich and luscious sauce.
Q: Is this Tofu Palak a good source of protein
A: Absolutely! This recipe is an excellent source of plant-based protein, providing around 15 grams per serving. The firm tofu is the primary protein source, making it a satisfying and nutritious vegetarian meal.
Q: How should I store leftover vegan spinach curry
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen and taste even better the next day, making it perfect for meal prep.
Q: Can I use frozen spinach instead of fresh
A: You can use frozen spinach as a convenient substitute. Use about 10 ounces (280g) of frozen spinach. Thaw it completely and squeeze out as much excess water as possible before adding it to the pan to avoid a watery sauce.
