Fall Recipes

Vegan Palak Tofu Paneer – Tofu in Spinach curry. Glutenfree Recipe

This Vegan Palak Tofu Paneer is the easiest Vegan Palak Paneer with Tofu. Its dairy-free, gluten-free. Can be made soy-free…

  • Ready 45 minutes
  • Serves 2
  • Prep 20 minutes
  • Cook 25 minutes
Jump to the recipe
Vegan Palak Tofu Paneer – Tofu in Spinach curry. Glutenfree Recipe

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 !

Vegan Palak tofu in a steel kadai dish


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.

Tofu getting panfried in a skillet for our Vegan Palak tofu Paneer

Add all the spices and mix and cook for 8-10 minutes. 

Tofu with spices in a skillet for our Vegan Palak tofu Paneer

Meanwhile, collect all the ingredients for the spinach curry and blend them.

Spinach puree ingredients in a blender for our Vegan Palak tofu Paneer

The tofu is all seasoned up by now. 

Tofu with spices in a skillet for our Vegan Palak tofu Paneer

Add the spinach puree, mix well and cook for 10-15 minutes.

Spinach puree in a skillet for our Vegan Palak tofu Paneer

Drizzle some cashew cream or coconut cream and serve hot. 

Vegan Palak Tofu in a steel kadai

This popular recipe is also in my cookbook! Now available internationally!

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Recipe

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!

  • Serves 2
  • Prep 20 minutes
  • Cook 25 minutes
  • Total 45 minutes

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

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

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

  • Calories226 kcal
  • Carbohydrates14 g
  • Protein13 g
  • Fat13 g
  • Saturated Fat1 g
  • Sodium598 mg
  • Potassium403 mg
  • Fiber3 g
  • Sugar4 g
  • Vitamin A3540 IU
  • Vitamin C20 mg
  • Calcium208 mg
  • Iron3.3 mg