Palak Tofu

Vegan palak paneer in a bowl on a blue background

Vegan palak paneer is a fantastic, protein-rich green curry that's flavourful and healthy. It’s super easy to make and will be ready in around 30 minutes!

Course Dinner

Cuisine Indian

Diet Vegan

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 273kcal

Author Jess & Dan

Ingredients

For the tofu:

400 g extra-firm tofu - cut into 2cm chunks
2 teaspoon curry powder

For the sauce:

1 cup water
230 g baby spinach
1 large onion – chopped
3 cloves garlic – crushed
1 teaspoon chilli flakes
3 teaspoon garam masala
3 teaspoon ground cumin
2 teaspoon ground coriander
2 teaspoon curry powder
½ cup tomato puree
400 ml coconut milk
Salt – to taste

Instructions

Put the tofu in a large bowl, add 2 teaspoons of curry powder and then give it a good stir until all of the tofu pieces are coated.
2 teaspoon curry powder, 400 g extra-firm tofu
Add a splash of oil to a frying pan, bring up to a medium heat, add the tofu and cook for a couple of minutes on each side until golden brown. Set aside.
Put some of the spinach, along with the water into a blender and then blend. Keep adding handfuls of spinach until the mixture is smooth.
230 g baby spinach, 1 cup water
Get a large pan over a medium heat, add a splash of oil, then add the onion and cook until translucent.
1 large onion
Throw in the garlic and spices, then cook for another couple of minutes until fragrant.
3 cloves garlic, 1 teaspoon chilli flakes, 3 teaspoon garam masala, 3 teaspoon ground cumin, 2 teaspoon ground coriander, 2 teaspoon curry powder
Pour in the spinach mix, coconut milk and add the tomato purée and tofu, season well with salt, then heat through for 10 minutes until it's all nice and hot.
½ cup tomato puree, 400 ml coconut milk, Salt, 400 g extra-firm tofu

Notes

If using firm tofu (not extra firm), for best results we recommend using a tofu press to squeeze out excess water from the tofu. If using extra firm tofu, this isn't necessary.
We don't recommend switching out another green leaf for the spinach. This recipe needs the spinach flavour. (If you make it with other leafy greens, this would make it a vegan saag paneer instead).
If you don't have coconut milk, replace it with cashew cream, oat cream or single plant-based cream.
Storing – it keeps in the fridge for 3 days. If making ahead of time, only make the sauce and then add the tofu just before reheating and serving.
Freezing – this recipe freezes well, for up to 3 months. Make sure to portion it out and defrost before reheating.

Nutrition