Vegan Palak Paneer with Curried Tofu
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 (entrée portions)
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Calories
281 kcal
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Course
Main Course
Vegan Palak Paneer with Curried Tofu
Description
Vegan Palak Paneer with Curried Tofu reinterprets the traditional Indian dish by replacing paneer cheese with tofu seasoned with curry powder, coconut aminos, sea salt, and nutritional yeast, which gives a cheesy undertone. The tofu is first browned in a pan and then baked to develop firmness and a slightly paneer-like texture. Fresh spinach is cooked with cumin seeds, ginger, onion, minced serrano or jalapeno peppers for heat, garlic, diced tomatoes, and a small amount of vegetable broth or water to create the spinach base.
The sauce incorporates avocado oil, curry powder, garam masala, and coconut milk to add richness and spice. Coconut aminos or tamari are used to season to taste. This combination results in a creamy and mildly spiced dish that showcases the flavors of Indian cuisine in a plant-based form. It pairs well with rice or quinoa and can be served alongside garlic naan for a more substantial meal.
This recipe takes about 30 minutes and requires pressing the tofu beforehand to remove excess moisture. Adjust tofu baking time for preferred texture: longer for firmer, shorter for softer. The dish offers an adapted take on palak paneer, suitable for vegan diets while keeping essential flavor profiles.
Ingredients
TOFU
- 1 ounce firm tofu drained, patted dry, and cubed, block
- 1 ½ tsp curry powder (or store-bought)
- 1 Tbsp coconut aminos
- 1/4 tsp salt sea salt
- 2 tsp nutritional yeast (adds a slightly cheesy flavor)
SPINACH
- 5 cups spinach organic when possible // 5 cups equals ~6 ounces, loosely packed fresh
- water
VEGETABLES
- 1 ½ Tbsp avocado oil or sub water + add more as needed, or coconut oil
- 1 ½ tsp cumin seed (or ground cumin)
- 2 Tbsp ginger minced
- 1 medium onion white, diced
- 1 errano or jalapeno pepper (seeds removed, diced // add more or less to preferred spiciness)
- 1 ounce diced tomatoes slightly drained // or sub fresh chopped ripe tomatoes, canned
- 4 cloves garlic (minced // 4 cloves yield ~12 g)
- 1/4-1/2 cup vegetable broth or water
SAUCE
- 1 ½ Tbsp avocado oil or sub water + add more as needed, or coconut oil
- 2 tsp curry powder
- 1 tsp garam masala
- 1/3 cup coconut milk plus more for serving, full fat
- sea salt to taste // we used a few teaspoons of coconut aminos, or coconut aminos or tamari
FOR SERVING optional
- rice or quinoa
- cilantro
- Garlic Naan
Instructions
- This recipe is all about multi-tasking and is totally doable in 30 minutes. Start by preheating the oven to 425 degrees F (218 C) and draining your tofu. Then wrap in a clean towel and set something heavy on top. (This step can also be done in advance with a tofu press.)
- Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.
- Heat a medium oven-safe seasoned cast iron over medium heat (if using a stainless steel skillet, add a little oil so it doesn’t stick). Once hot, add the tofu and sauté for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.
- Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.
- Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent — about 5 minutes.
- Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
- Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Drain well. Set aside.
- Add the tomato mixture to a blender or food processor along with cooked drained spinach and the vegetable broth (or water). Blend into a smooth sauce, scraping down sides as needed. If it has trouble blending, add more vegetable broth or water.
- Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.
- Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.
- Taste and adjust flavor as needed, adding salt or coconut aminos to deepen the flavor and curry powder for more rich curry flavor.
- Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a rimmed skillet until hot.
Notes
- This recipe is a plant-based adaptation inspired by traditional palak paneer using curried tofu.
- Press tofu to remove moisture before marinating and cooking to achieve desired texture.
- Bake tofu after browning to firm up; longer baking yields firmer tofu, shorter keeps it softer like paneer.
- Use fresh organic spinach when possible for best flavor and nutrition.
- Nutrition info is an estimate without optional ingredients and with moderate oil and broth amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(entrée portions)
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 281 | 14% |
| Carbohydrates | 23.3g | 8% |
| Protein | 15g | 30% |
| Fat | 18.2g | 28% |
| Saturated Fat | 4.4g | 22% |
| Sodium | 274mg | 11% |
| Potassium | 507mg | 11% |
| Fiber | 7.4g | 30% |
| Sugar | 4.1g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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