Servings
Font
Back
Vegan Palak Tofu
4.9 from 90 votes

Vegan Palak Tofu

Vegan Palak Tofu blends cubes of extra-firm tofu with a creamy spinach sauce enriched by cashews and spices. The dish incorporates cumin, green chili, garlic, ginger, and garam masala to create a rich, flavorful curry with a smooth texture, suitable for vegan meals.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4
Calories: 213 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Pat dry tofu with paper towels and cut it into cubes. 
  2. Soak cashews in hot water for 15 minutes. Then drain the water. 
Stovetop Method
  1. Heat a large pan on medium heat. Once hot, add the oil, cumin seeds and let them splutter aout 30 seconds.
  2. Add chopped green chili, ginger and garlic. Saute for 30 seconds to a minute till the raw smell is gone.
  3. Then add the chopped onions. Cook the onion for 3-4 minutes until onions are golden in color.
  4. 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.
  5. 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.
  6. Transfer the mixture to the blender, add cashews and blitz on medium speed to make a coarse puree. 
  7. 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.  
  8. If using, add the coconut milk and stir it in.
  9. 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. 
  10. Transfer to a serving bowl. Serve palak tofu hot with naan or rice.
Instant Pot Method
  1. Start the instant pot in sauté mode. Add oil and cumin seeds.
  2. When cumin seeds start to splutter, add green chili pepper, ginger, garlic, and onions. Sauté for about 2-3 minutes until onions are golden.
  3. Stir in the tomato, spices and saute for another 2 minutes. 
  4. 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.
  5. Once the instant pot beeps, let the pressure release naturally for 5 minutes, then manually release the pressure. 
  6. 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)
  7. If using, add the coconut milk and give it a stir.
  8. 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. 
  9. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 213

% 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.