This post contains affiliate links. Please see our disclosure policy.
This Vegan Palak Tofu Paneer is the easiest Vegan Palak Paneer with Tofu. Its dairy-free, gluten-free. Can be made soy-free w/ chickpea tofu, veggies or cooked chickpeas. 20 minute active time and ready in another 10. Serve over cooked grains of choice or with flatbread. Vegan Gluten-free Indian Recipe. Jump to Recipe
Any which way, lets get back to this Vegan Palak Tofu “Paneer”. Palak is Spinach and Tofu acts as the spiced up Paneer. I used to love the creamy palak paneer in my pre-gan days. Since vegan-izing it, I usually make it with Tempeh. With Tofu however it tastes even creamier. And the best part is it takes less than 20 minutes in the kitchen. Saute the Tofu, meanwhile blend up the spinach, no Blanching needed!, add to Tofu and let cook while you clean up, or prep/make the flat bread or rice. Drizzle cashew cream and serve. Done. For a more paneer like consistency, mix the tofu with the oil and spices and bake it for 20 mins. I find that panfrying is much quicker for a weeknight meal.
Another delicious Indian restaurant style curry veganized! Lets make this vegan Palak Paneer.
You can make it soy-free with potatoes and/or cauliflower, cooked chickpeas/beans or Chickpea Tofu . Serve with flat breads, or top a bowl of quinoa or brown rice, or make sandwiches or top a pizza!
The easiest and the tastiest Vegan Palak Tofu Paneer !
Back to this Saag “Paneer”. I often substitute half of the greens with other green leafies, like collard greens or mustard greens. This spinach gravy is a delicious to add greens to meals if you are not fond of green smoothies.
More restaurant style curries on the blog
Vegetable Jalfrezie – Veggies in tangyy smoky curry.
Tempeh Do Pyaaza – Tempeh in double onion curry
Dahl Makhani
Mango curry Tofu
Tempeh Tikka Masala curry
Gobi Makhani – Creamy buttery curry
Step by Step Photos:
Saute the Tofu in a little oil for 2-3 minutes.
Add all the spices and mix and cook for 8-10 minutes.
Meanwhile, collect all the ingredients for the spinach curry and blend them.
The tofu is all seasoned up by now.
Add the spinach puree, mix well and cook for 10-15 minutes.
Drizzle some cashew cream or coconut cream and serve hot.
This popular recipe is also in my cookbook! Now available internationally!
Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce
Ingredients
Spiced Tofu
- 2 teaspoons oil
- 7 oz firm tofu block, , 1.5 cups cubed tofu, pressed for 10 mins to remove excess moisture and then cubed
- 1/4 tsp salt or to taste
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp garlic powder
- a generous pinch of kala namak, , optional, or use 1 tsp nutritional yeast
- 1/2 tsp cayenne, Or use paprika for less heat
Spinach curry
- 2 cups packed Spinach, washed, chopped if large, Or 6-8 oz frozen spinach
- 1/4 cup water
- 1/4 cup almond milk or coconut milk, (use less or more for preferred consistency)
- 2 Tablespoons soaked cashews, , soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference)
- 4 cloves of garlic
- 1 inch ginger
- 1 Serano chili pepper , or to taste
- 1 medium tomato chopped
- 1/4-1/2 tsp salt to taste
- 1 teaspoon raw sugar or maple syrup
- 1/4 to 1/2 teaspoon garam masala, , less or more to preference, depends on the freshness of the spice mix and your preference of flavor
- cashew cream, pepper flakes to garnish
Instructions
- In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes. Add all the spices under Spiced Tofu and mix to coat. (Add 2 tsp nutritional yeast for cheesy flavor if you like) Continue to cook for 8-10 minutes, partially covered on low-medium heat. See video.Alternatively: Toss the tofu in oil and the spices, spread on parchment lined baking sheet and bake at 400 F for 20 mins for a more paneer-ish texture.
- Meanwhile, wash the fresh spinach and add it and all the other ingredients under Spinach curry except garam masala to the blender. Blend into a smooth puree. Add the puree to the sizzling tofu. Mix well. Add garam masala to taste. Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired sauce consistency is achieved. Taste and adjust salt and spice.
- Drizzle some cashew cream and Serve hot with Naan, Roti or other flat breads, or with quinoa or rice. Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe several times, and I’m always surprised how quickly it comes together. The color is such a vibrant green, and the flavors are fantastic!!
🙂
This was great, so easy to make in the blender. I have tried different recipes of this and never too happy with the taste. This will be the recipe I will make often. Thanks for being an incredible cook, I have 2 of your cookbooks.love your recipes.
thank you for buying my cookbooks and for this great review!
I have had this recipe bookmarked forever. Why did I wait so long to make it??? It is delicious! As good as any take-out. Thank you for another fabulous recipe. (I am now planning to go out tomorrow for more tofu and spinach!
woohoo! really happy you loved it enough to make a trip for more! 🙂
I rarely leave comments but this deserves a comment and I wish I could give more than 5 stars. This was always one of my favorite Indian dishes but always so full of salt and oil. I love this version and have been making it at least once a week for two months..sometimes more! I use pre-marinated teriyaki tofu from Trader Joes (it’s just savory tasting and doesn’t have any other flavor really). I double the spinach gravy and add a can of chickpeas along with the tofu. Thank you so much for this recipe!
I am so happy to hear, Sonia! Thank you for your kind comment. 🙂
Mine ended up with a bit of a bitter taste. Is there anything I can try to smooth it out?
Hmm did you use mixed greens or just spinach? Probably add more non dairy cream and cook a few mins longer. Spinach mellows in flavor the longer it cooks
This was spectacular comfort food! I added toasted cumin seeds and chopped cilantro on top! Added extra nutritional yeast and oil on the tofu and extra black salt into the main dish. Also, looked up a mild garam masala and made my own, making it even more mild and lessening clove. Learned a lot and will use some of your techniques for other dishes and make this again! I quadrupled it, for the two of us, we will eat it all with gusto! Thank you!
I’m so happy to hear! Thank you for the kind comment.
Superb & easy. I bake tofu instead. My easy clean up preference and less oil. Need to try suggested greens alternatives. Love 💕 site. My brother too!
I can’t wait to hear what you think.
I’ve made this recipe for dinner a few times, including tonight, and it’s delicious. Love that it’s so easy, nourishing and flavourful.
So glad that you love it.
This is our go to when we cook Indian, no matter what other dishes we make.
Amazing.
First of all, I LOVE your website! It’s one of my favorites for finding delicious, healthy, plant based receipes.
My question is…does this receipe freeze well? I double most of my receipes and freeze the other half for later meals. I’m guessing the spinach curry would freeze well but not the tofu?
Thanks!
thank you! you actually can freeze tofu but it will just slightly change the texture & taste. More info here: https://stayhealthyhacks.com/can-you-freeze-cooked-tofu/