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Vegan Palak Tofu “Paneer” – Tofu in Spinach Sauce Recipe

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4.3 from 74 reviews

A vibrant and creamy vegan twist on the classic Indian dish Palak Paneer, featuring protein-rich tofu cooked in a flavorful spinach sauce with aromatic spices and a touch of cashew cream for richness.

Ingredients

For the Spiced Tofu

  • 2 teaspoons oil
  • 7 oz firm tofu block (1.5 cups cubed, pressed for 10 minutes to remove excess moisture)
  • 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 1 tsp nutritional yeast
  • 1/2 tsp cayenne pepper (or paprika for less heat)

For the Spinach Curry

  • 2 cups packed spinach (washed and chopped if fresh, or 6-8 oz frozen spinach)
  • 1/4 cup water
  • 1/4 cup almond milk or coconut milk (adjust for preferred consistency)
  • 2 Tablespoons soaked cashews (soaked for 15 minutes or use ground raw cashews)
  • 4 cloves garlic
  • 1 inch ginger
  • 1 Serrano chili pepper (or to taste)
  • 1 medium tomato, chopped
  • 1/4 to 1/2 tsp salt to taste
  • 1 teaspoon raw sugar or maple syrup
  • 1/4 to 1/2 tsp garam masala

For Garnish

  • Cashew cream
  • Pepper flakes
  • Optional: Pinch of cinnamon powder

Instructions

  1. Cook the Spiced Tofu: Heat oil in a pan over medium heat. Add the cubed tofu, toss it in the oil to coat, and cook for 2-3 minutes. Sprinkle in salt, cumin powder, garam masala, garlic powder, kala namak or nutritional yeast, and cayenne pepper. Stir well to evenly coat the tofu with the spices. Continue cooking, partially covered, on low-medium heat for 8-10 minutes until the tofu is flavorful and slightly browned. (Alternatively, toss the tofu with oil and spices, then bake on a parchment-lined sheet at 400°F for 20 minutes for a more paneer-like texture.)
  2. Prepare the Spinach Puree: While tofu cooks, combine spinach, water, almond or coconut milk, soaked cashews, garlic, ginger, Serrano chili, chopped tomato, salt, and raw sugar or maple syrup in a blender. Blend until a smooth, creamy puree forms.
  3. Combine and Simmer: Pour the spinach puree into the pan with the sizzling tofu. Stir well to combine. Add additional garam masala to taste. Cover and simmer on low-medium heat for 10 to 15 minutes or until the raw garlic aroma is gone and the sauce reaches your preferred consistency. Taste and adjust salt and spices as needed.
  4. Garnish and Serve: Drizzle cashew cream over the curry and sprinkle with pepper flakes for an added kick. Optionally, add a pinch of cinnamon powder for a unique variation. Serve hot with naan, roti, or other flatbreads, or alongside quinoa or rice.

Notes

  • Pressing tofu before cooking removes excess moisture and improves texture.
  • Kala namak adds an eggy, sulfurous flavor, but can be substituted with nutritional yeast for a cheesy taste.
  • Adjust cayenne pepper to control spiciness.
  • Soaked cashews contribute creaminess; adjust quantity for preferred sauce thickness.
  • For a firmer, more paneer-like tofu texture, baking is an excellent alternative to stovetop cooking.
  • This dish pairs well with Indian breads or grains like rice and quinoa.

Find it online: https://justsosavory.com/vegan-palak-tofu-paneer-tofu-in-spinach-sauce-recipe/