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If you're ready to indulge in a vegan version of palak "paneer" made with tofu, I have the perfect recipe for you!
Palak paneer is a classic, vegetarian dish from India made from pureed or blended spinach along with spices including ginger, garlic, garam masala, and cumin.
The dish is often made with fresh spinach that has been blanched, however, in this recipe, we're using frozen spinach for ease and affordability sake.
Palak paneer roughly translates to "spinach cheese" in Hindi.
Palak - spinach
Paneer - Indian cottage cheese
Because we're going all vegan, we're switching out the paneer or cheese for tofu instead.
Why You’ll Love This
- It's a super healthy recipe that packs quite a bit of protein and fiber from spinach.
- All the ingredients are easy to find and can be found at most grocery stores.
- This recipe can be prepped in advance! Just freeze or refrigerate and warm it up when you're ready to use it.
What To Eat With Palak "Paneer"
Palak paneer can be served with roti, flatbread/ naan, boiled/steamed rice, and even a side of sliced, raw onions for a bit of a flavor kick.
Feel free to top this recipe with coconut or cashew cream.
Recipe FAQs
What Does Palak “Paneer” Taste Like?
If you’re a big fan of spinach, you’ll appreciate this dish. The main flavor profile in this recipe is frozen spinach, which is spiced and pureed.
Similar to cottage cheese, paneer’s flavor isn’t distinct but has a bit of umami to it.
Because of this, there won’t be much we will have to do with the tofu. I seasoned mine with nutritional yeast to bring forth a “cheesy” flavor, along with salt. That’s it.
How To Thaw Frozen Spinach
Frozen spinach is just as delicious and nutritious as its fresh counterpart.
If I am thinking about using the frozen last minute, I just zap it in the microwave for a couple of minutes. It’s okay if the frozen spinach is still cold to the touch – we just need it to thaw and soften.
If you have the time, you can also thaw spinach in the refrigerator – it’ll take about two days or so. Or, place the package of frozen spinach on a countertop for a few hours.
Why Use Frozen Spinach?
I use frozen instead of fresh spinach for a couple of reasons:
- It allows us to skip a few cooking steps (blanching fresh spinach).
- Additionally, frozen spinach is typically cheaper than fresh spinach and can be stored in the freezer for months (no need to worry about wilted, expired greens)
Both fresh spinach frozen tofu are great options for palak paneer – choose what is best for you and your family.
What Is The Difference Between Palak and Saag Paneer
Palak paneer and saag paneer are very similar, but they aren’t the same. Palak means spinach.
On the other hand, saag is a mix of greens, which can include spinach.
How To Store
This dairy-free palak “paneer" can be stored in the refrigerator in an air-tight container for up to 2-3 days. Or, stored frozen.
To freeze, transfer to a freezer-safe container. To reheat, thaw at room temperature, then, warm in a saucepan or pot over medium-low heat.
Or, microwave the frozen tofu palak “paneer” for a few minutes until warm.
Recipe Notes
- This recipe is an adaption of palak "paneer." It's not traditional, but we kept what we loved most about the recipe and turned it into a plant-based version of it.
- For a creamy texture, be sure to include coconut milk. You can add more or less, depending on your preference.
- Use good quality, (super or extra) firm tofu for this recipe. I don't recommend using frozen then thawed tofu. The texture is not suitable for this recipe.
- If you're not into spicy dishes, you can omit the green chilies. On the other hand, if love spicy dishes - feel free to add more chilies.
- Add as much salt to your liking.
For more Indian-inspired recipes, check out our Garam Masala Oatmeal and Tofu "Butter Chicken" (Tofu Makhani).
Tried out this Vegan Palak "Paneer" with Tofu recipe?
Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us.
Vegan Palak “Paneer” With Tofu
Ingredients
Tofu "Paneer"
- 16 ounces super firm/ extra-firm tofu excess water drained + pat dry
- 1 tablespoon nutritional yeast
- ½ teaspoon salt
- 2 tablespoons oil
Palak (Spinach)
- 10 ounces frozen spinach
- 1 cup water
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 small red onion chopped
- 2 inches ginger chopped
- 1 bulb garlic crushed
- 1-2 green chilies/jalapeno chopped (optional for mild)
- 2 Roma tomato roughly chopped
- 1 tablespoon tomato paste
- ½ teaspoon chili/cayenne powder (optional for mild)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric
- Salt to taste
- 3 tablespoons coconut milk
Instructions
Tofu "Paneer"
- Cut tofu into 1-inch cubes. Pat-dry with a paper towel or clean kitchen towel. Evenly distribute and mix nutritional yeast and salt to the tofu.
Palak (Spinach)
- Blend the thawed spinach and 1 cup of water until it's a paste. For a thicker paste, add less water, for a thinner paste, add more water. Set aside.
- Add oil to a non-stick pan or wok over medium heat. Once hot, add the cumin seeds and cook until it begins to crackle. Then, add the onion, ginger, garlic, and chiles. Fry for 3-4 minutes. Add the chopped tomatoes, tomato paste, red chili powder, coriander powder, garam masala, turmeric, and salt to taste. Mix well.
- Next, add the spinach paste and coconut milk - stir ingredients together. Lower heat and cook at medium-low with a lid for five minutes
- Optional: pour the palak mixture back into the blender for a much smoother, consistent texture.
- Add the cooked "paneer" tofu with the palak and mix well. Serve.
Notes
- This recipe is an adaption of palak "paneer." It's not traditional, but we kept what we loved most about the recipe and turned it into a plant-based version of it.
- For a creamy texture, be sure to include coconut milk. You can add more or less, depending on your preference.
- Use good quality, (super or extra) firm tofu for this recipe. I don't recommend using frozen then thawed tofu. The texture is not suitable for this recipe.
- If you're not into spicy dishes, you can omit the green chilies. On the other hand, if love spicy dishes - feel free to add more chilies.
- Add as much salt to your liking.
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Katie
Vegan Indian food is my WEAKNESS. Is the oil absolutely necessary or would I get away with leaving it out?
Aly Michell
Try it out without the oil! I think some of the spices benefit from crackling in oil like the cumin seeds. But I'd say it's worth a go! Let me know how it comes out oil-free. 🙂