Vegan Palak Tofu
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4
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Calories
213 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Palak Tofu
Description
The recipe begins by patting tofu dry and cubing it, then soaking cashews to soften them for blending. Oil heated with cumin seeds forms the aromatic base, followed by sautéing green chili, garlic, ginger, and onion until golden. Chopped tomatoes and spices add depth, while fresh spinach and water wilt down to create the sauce. The cooked greens and ingredients are blended with cashews to a coarse puree, yielding a creamy consistency without dairy.
The pureed spinach mixture returns to the pan and is cooked briefly with optional coconut milk to add richness. The tofu is then added back, absorbing the spiced sauce. The flavor profile is balanced with turmeric, chili powder, coriander, and garam masala, providing warmth and mild heat.
This palak tofu pairs well with roti, rice, or as part of a vegan main course. Adjust spice levels with chili and garam masala. The use of baby spinach ensures tenderness, with alternatives like blanching large leaves or thawing frozen spinach as options. Coconut milk can be omitted or added for creaminess, and cashews may be skipped to make the dish nut-free.
Ingredients
- 8 ounces tofu extra firm, pat dry with paper towels and cut into cubes
- 10 cashews
- 2 tablespoon vegan butter or oil
- 1/2 teaspoon cumin seeds aka Jeera
- 1 green chili pepper adjust to taste
- 5 cloves garlic chopped
- 1" inch ginger chopped
- 1 cup onion chopped
- 3/4 cup tomato chopped
- 10 ounces spinach I used baby spinach, aka Palak
- 1/2 cup water reduce to 1/4 cup for instant pot method
- 1/4 cup coconut milk optional
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder adjust to taste, Mirchi powder
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon salt
- 1 teaspoon garam masala (adjust to taste)
Instructions
- Pat dry tofu with paper towels and cut it into cubes.
- Soak cashews in hot water for 15 minutes. Then drain the water.
Stovetop Method
- Heat a large pan on medium heat. Once hot, add the oil, cumin seeds and let them splutter aout 30 seconds.
- Add chopped green chili, ginger and garlic. Saute for 30 seconds to a minute till the raw smell is gone.
- Then add the chopped onions. Cook the onion for 3-4 minutes until onions are golden in color.
- Add the chopped tomatoes, spices and stir them in. Cover and cook till the tomatoes soften for 2-3 minutes. Remove the lid and mix well.
- Add the spinach and water. Mix well and cook down the spinach for 2-3 minutes. You can cover with a lid which can help the spinach to wilt quickly. Remove lid and stir well. Turn off heat.
- Transfer the mixture to the blender, add cashews and blitz on medium speed to make a coarse puree.
- Heat the same pan on low heat. Pour the spinach mixture into the pan and give it a stir. Cover with a lid and cook for 2-3 minutes on medium heat. Then remove lid.
- If using, add the coconut milk and stir it in.
- Add in the tofu and gently stir. Cook on medium-low heat for 3-4 minutes so the tofu softens and soaks in the flavors of the curry.
- Transfer to a serving bowl. Serve palak tofu hot with naan or rice.
Instant Pot Method
- Start the instant pot in sauté mode. Add oil and cumin seeds.
- When cumin seeds start to splutter, add green chili pepper, ginger, garlic, and onions. Sauté for about 2-3 minutes until onions are golden.
- Stir in the tomato, spices and saute for another 2 minutes.
- Add water and deglaze the pot. Add in the spinach and cashews. Give a stir. Press cancel and close the instant pot lid with the vent in the sealing position. Set on manual or pressure cook mode for 2 minutes.
- Once the instant pot beeps, let the pressure release naturally for 5 minutes, then manually release the pressure.
- Blend the spinach and other ingredients in the pot to a creamy texture using an immersion blender. (You can also transfer to a countertop blender to blend the spinach)
- If using, add the coconut milk and give it a stir.
- Add in the tofu and gently stir. Cook on saute mode for 2-3 minutes so the tofu softens and soaks in the flavors of the curry.
- Transfer to a serving bowl. Serve palak tofu hot with naan or rice.
Notes
- Baby spinach works best; blanch large spinach leaves before use to soften.
- Frozen spinach may be used; thaw before stovetop cooking for even cooking.
- Cashews add creaminess; omit if a nut-free dish is preferred, especially if coconut milk is used.
- Adjust green chili and garam masala quantities according to desired heat level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 213 kcal
% Daily Value*
| Calories | 213kcal | 11% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 690mg | 29% |
| Potassium | 612mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 6958IU | 139% |
| Vitamin C | 30mg | 33% |
| Calcium | 169mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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