5 from 18 votes
Vegan Palak Tofu Paneer
Vegan Palak Tofu Paneer is a dairy-free spin on traditional palak paneer, featuring baked seasoned tofu cubes served in a creamy spinach and cashew-based curry. The spinach is blended with soaked cashews to form a smooth sauce, spiced with garam masala, coriander, chili, turmeric, and cooked with aromatics. The baked tofu provides a firm, flavorful texture similar to paneer.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
4
people
Calories:
380 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 380
% 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.