Vegan Palak Paneer Recipe
User Reviews
4.5
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Prep Time
1 d
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Cook Time
20 mins
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Total Time
1 d 20 mins
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Servings
2 Servings
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Calories
140 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Palak Paneer Recipe
Description
This vegan take on the classic Palak Paneer starts by marinading firm tofu in nutritional yeast, lemon juice, and salt to add depth and tang. The spinach sauce is created by blending baby spinach with garlic, ginger, green chili, tomato, salt, and sugar to a smooth puree. The tofu is pan-fried with cumin and cayenne powder for added aroma and heat. The spinach mixture is then cooked with the tofu over low heat to allow flavors to meld and to soften the garlic's raw edge.
The dish offers a thick, savory spinach sauce with tender tofu cubes in place of traditional paneer. It can be served as a vegan main dish, suitable with rice or flatbread. The mild heat from chili and warming spices complements the earthy spinach base.
For storage, keep in an airtight container in the refrigerator for up to 3 days. Reheat gently with added water or broth to maintain creaminess. Freezing is possible but may alter tofu and spinach textures slightly.
Ingredients
For the Tofu "Paneer"
- 7 ounces firm tofu cut into bite-sized pieces, organic, brand House Foods
- 1 teaspoon nutritional yeast
- lemon juice of one
- 1/4 teaspoon kosher salt
- 1 tbsp vegetable oil
- 1/2 teaspoon cumin ground
- 1/2 teaspoon cayenne pepper
For the Palak
- 2 cups baby spinach packed leaves
- 1/3 cup water
- 4 cloves garlic peeled
- 1 ginger root 1-inch piece, roughly chopped
- 1 green chili stemmed and seeded (serrano for spicy, jalapeno for more mild, small
- 1 tomato quartered, medium
- 1/4 tsp kosher salt
- 1 teaspoon granulated sugar
- 2 tablespoons coconut milk optional, for serving
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 vegan palak paneer refrigerated up to 3 days in an airtight container.
- Reheat gently on stovetop or microwave, adding a little water or broth to prevent drying out.
- Freezing is possible but may change texture of tofu and spinach slightly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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