Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
2
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Calories
226 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce
Description
Vegan Palak Tofu combines tofu prepared in Indian-inspired spices with a blended spinach sauce rich in flavor and creaminess. The tofu is pressed to remove moisture, then cooked with seasonings like cumin, garam masala, and garlic powder to create a spiced tofu that mimics the texture of paneer. Simultaneously, fresh or frozen spinach and ingredients such as garlic, ginger, Serrano chili, tomato, and soaked cashews are blended to form a smooth curry base with a subtle sweetness from sugar or maple syrup.
After adding the spinach sauce to the cooked tofu, the mixture simmers gently, allowing the flavors to meld and the sauce to thicken slightly. The result is a vegan dish with creamy, spiced tofu cubes in a spinach sauce that has mild heat and depth. Garnishing with cashew cream and pepper flakes adds extra richness and a touch of spice.
This dish works well as a main course served with Indian breads like naan or roti, or with grains such as quinoa or rice to complete the meal.
Variations include using coconut milk for nut-free versions, substituting chickpea tofu for soy-free needs, or incorporating tempeh or vegetables like potatoes and cauliflower. Adjusting spices to suit taste and using alternatives to garam masala can customize the flavor. The tofu can also be baked for a firmer texture.
Ingredients
Spiced Tofu
- 2 teaspoons neutral cooking oil generic cooking oil
- 7 oz firm tofu 1.5 cups cubed tofu, pressed for 10 mins to remove excess moisture and then cubed, block
- 1/4 tsp salt or to taste
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/2 tsp garlic powder
- kala namak optional, or use 1 tsp nutritional yeast, a generous pinch
- 1/2 tsp cayenne pepper Or use paprika for less heat
Spinach curry
- 2 cups spinach washed, chopped if large, Or 6-8 oz frozen spinach, packed
- 1/4 cup water
- 1/4 cup almond milk use less or more for preferred consistency, or coconut milk
- 2 Tablespoons cashews soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference, soaked
- 4 cloves garlic
- 1 inch ginger
- 1 Serrano chili pepper or to taste
- 1 tomato medium chopped
- 1/4-1/2 tsp salt to taste
- 1 teaspoon raw sugar or maple syrup
- 1/4 to 1/2 teaspoon garam masala , less or more to preference, depends on the freshness of the spice mix and your preference of flavor
- cashew cream to garnish
- pepper flakes to garnish
Instructions
- In a pan, add oil and heat on medium heat. Chop up the tofu and add to the oil. Mix to coat and cook for 2-3 minutes. Add all the spices under Spiced Tofu and mix to coat. (Add 2 tsp nutritional yeast for cheesy flavor if you like) Continue to cook for 8-10 minutes, partially covered on low-medium heat. See video.Alternatively: Toss the tofu in oil and the spices, spread on parchment lined baking sheet and bake at 400 F for 20 mins for a more paneer-ish texture.
- Meanwhile, wash the fresh spinach and add it and all the other ingredients under Spinach curry except garam masala to the blender. Blend into a smooth puree. Add the puree to the sizzling tofu. Mix well. Add garam masala to taste. Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is not detectable and desired sauce consistency is achieved. Taste and adjust salt and spice.
- Drizzle some cashew cream and Serve hot with Naan, Roti or other flat breads, or with quinoa or rice. Add pepper flakes for added heat. Sprinkle a pinch of cinnamon powder for variation.
Notes
- For a nut-free version, substitute almond milk and cashew cream with coconut milk and coconut cream.
- Soy-free options include using chickpea tofu or cooked chickpeas instead of tofu.
- Tempeh may be used, cooking it with spices and water until liquids are absorbed.
- Potatoes or cauliflower can replace tofu; cook with spices before adding spinach puree.
- Garam masala can be substituted with curry powder or individual spices like cumin, coriander, cardamom, and cinnamon.
- Try reserving some crisped tofu to add as a garnish for texture contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 598mg | 25% |
| Potassium | 403mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 3540IU | 71% |
| Vitamin C | 20mg | 22% |
| Calcium | 208mg | 21% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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