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4.97 from 139 votes

Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce

This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main
Cuisine: Gluten-free, Indian, Vegan
Keyword: saag tofu, vegan palak paneer, vegan palak tofu, vegan saag paneer
Servings: 2
Author: Vegan Richa

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
US Customary - Metric

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

Nut-free, use coconut milk or coconut cream instead of almond milk and garnish with coconut cream. Omit cashews
Soy-free : Use chickpea tofu or 1.5 cups cooked chickpeas
Variation:
Reserve some of the crisped tofu to add on top and serve. 
You can also use Tempeh to make this. Cook the tempeh with oil for 3 minutes, then add spices under spiced tofu and a 1/2 cup water. Cook covered on low-medium, for 15-20 minutes or until all liquid is absorbed.
Use potatoes and/or cauliflower, and follow steps under spiced tofu. Cook at low heat for 6-8 minutes, then add spinach puree.
If you dont have garam masala spice blend, use curry powder, or use cumin, coriander, cardamom, cinnamon powders and a bay leaf.
Nutritional values based on one serving

Nutrition

Calories: 226kcal | Carbohydrates: 14g | Protein: 13g | Fat: 13g | Saturated Fat: 1g | Sodium: 598mg | Potassium: 403mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3540IU | Vitamin C: 20mg | Calcium: 208mg | Iron: 3.3mg