Vegan Palak Paneer Recipe
User Reviews
4.5
183 reviews
Excellent
-
Prep Time
1 d
-
Cook Time
mins
-
Total Time
1 d 20 mins
-
Servings
2 Servings
-
Calories
140 kcal
-
Course
Main Course
-
Cuisine
Indian
Vegan Palak Paneer Recipe
Report
Reimagine traditional Indian cooking with our Vegan Palak Paneer. Swapping cheese for tofu, this recipe offers a mouthwatering vegan alternative that's both wholesome and delicious.
Share:
Ingredients
For the Tofu "Paneer"
- 7 ounces House Foods Organic Firm Tofu cut into bite-sized pieces
- 1 teaspoon nutritional yeast
- Juice of one lemon
- 1/4 teaspoon kosher salt
- 1 tbsp vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
For the Palak
- 2 cups packed baby spinach leaves
- 1/3 cup water
- 4 cloves garlic peeled
- 1 1-inch piece ginger root, roughly chopped
- 1 small green chili stemmed and seeded (serrano for spicy, jalapeno for more mild)
- 1 medium tomato quartered
- 1/4 tsp salt (kosher)
- 1 teaspoon granulated sugar
- 2 tablespoons coconut milk for serving optional
Instructions
- Bring a small pot of water to a boil. Place the sliced tofu in a strainer set over a large bowl. Pour the boiling water over the top of the tofu. Discard the water, transfer the tofu to a plastic freezer bag, and add the nutritional yeast, lemon juice, and salt. Toss the tofu around to coat in the yeast mixture, then press out as much air as possible and seal the bag. Refrigerate for up to 3 days, or overnight at minimum.
- When ready to prepare, place the spinach, water, garlic, ginger, green chili, tomato, salt, and sugar in the bowl of a large blender. Process until pureed. Set aside.
- Drain the marinated tofu. Heat the tablespoon of vegetable oil in a medium skillet over medium heat. Add the cumin, cayenne, and drained tofu. Toss well and sauté for 4 to 5 minutes, until lightly browned.
- Pour the spinach mixture into the pan; stir well, cover the pan, and turn the heat down to low. Cook for 10 minutes, or until the garlic has lost its raw bite. Taste and add salt as needed.
- Transfer to a serving dish. Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.
Notes
- Store the Vegan Palak Paneer in an airtight container in the fridge, where it will stay good for up to 3 days. While freezing is possible, it may slightly alter the texture of the tofu and spinach.
- To reheat, gently warm it in a microwave or on the stovetop over low heat, adding a small amount of water or vegetable broth to keep it moist.
Nutrition Information
Show Details
Serving
1serving
Calories
140kcal
(7%)
Carbohydrates
11g
(4%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.04g
Sodium
689mg
(29%)
Potassium
424mg
(12%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
3540IU
(71%)
Vitamin C
22mg
(24%)
Calcium
57mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Servings
Amount Per Serving
Calories 140 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 140kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Sodium | 689mg | 29% |
| Potassium | 424mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3540IU | 71% |
| Vitamin C | 22mg | 24% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
183 reviews
Excellent
Other Recipes
You'll Also Love
Palak Paneer Recipe (Spinach Curry with Cheese) & Cooking in an Indian Kitchen
Indian
5.0
(18 reviews)
