Vegan Palak Tofu Paneer
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 people
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Calories
380 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Palak Tofu Paneer
Description
This recipe starts by marinating firm tofu cubes in soy sauce, yeast flakes, garlic, onion, and ground ginger powder before baking until slightly firm and flavorful. For the curry, soaked cashews and wilted spinach are blended with water to create a creamy, velvety sauce. Separately, onion, garlic, and ginger are sautéed in coconut oil, then mixed with tomato paste and a blend of ground spices including garam masala, coriander, chili powder, and turmeric. This mixture is combined with the spinach-cashew purée and simmered briefly until well blended. The baked tofu cubes are added to serve as the protein resembling paneer texture but suitable for a vegan diet.
The curry is rich and spiced without use of dairy, relying on cashews and spices for creaminess and depth. It can be served with rice or flatbread as a hearty main dish. The notes suggest careful attention to cooking the spices gently to avoid burning and adjusting heat accordingly.
Ingredients
Ingredients for the baked tofu
- 400 gr tofu firm
- 2 tablespoon soy sauce
- 1 tablespoon yeast flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
Ingredients for the Curry
- 150 gr cashews soaked
- 250-300 gr spinach fresh
- 200 ml water
- 1 tablespoon coconut oil
- 1 onion diced
- 3 garlic minced, cloves
- thumb-size ginger minced
- 2 tablespoon tomato paste
- 2 teaspoons garam masala
- 1 teaspoon coriander powder
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- salt to taste
Instructions
Baked "Cheesy" Tofu
- Set the oven to 200°C/390°F. Cut the tofu into cubes and add it to a mixing bowl. Add the soy sauce, yeast flakes, garlic powder, onion powder and ginger powder. Coat the cubes and bake for 15 minutes.
Palak Curry
- Add into a food processor or a blender jar the pre-soaked cashews, wilted spinach and the water. Blend for a couple of minutes until you have a smooth consistency.
- Heat a pan over medium heat and add one tablespoon of coconut oil. When heated, add the onion and cook for a few minutes until soft. Add the garlic and ginger, stir for 2 more minutes. Set to low-medium temperature and then add the tomato paste. Cook for 1 more minute then add the spices into the pan.
- Leave the spices to cook until fragrant. This shouldn't take longer than 40-50 seconds. Make sure you are not burning your spices. When fragrant, add the spinach-cashew sauce, stir until everything is combined. Adjust the consistency with water if needed. Let it simmer for 4-5 minutes and add the baked tofu.
- Before serving, for a better presentation, add a little bit of plant based cream on the top. It can be coconut, cashew, soy or oat cream.
- Serve with basmati rice, naan bread, papadaums or your favourite combination.
Notes
- If garlic and spices brown too quickly, lower the heat or temporarily remove the pan from heat and deglaze with a little water to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 630mg | 26% |
| Potassium | 816mg | 17% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 5984IU | 120% |
| Vitamin C | 23mg | 26% |
| Calcium | 224mg | 22% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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