Vegan Palak “Paneer” With Tofu

This vegan palak paneer recipe is one of our go-to dinner meals when we want something hearty, flavorful, and packed with greens. It’s a staple in our home, and even our toddlers are into it. We make this often, and for our little one who’s allergic to soy, we just reserve a bit of the spinach curry before tossing in the tofu. 

That way, everyone gets to enjoy the same dish. It’s simple, fuss-free, and full of flavor. This is one of those meals that checks all the boxes: tasty, easy to make, and packed with nutrients. We use frozen spinach to keep things affordable and convenient. 

Plus, tofu makes a great swap for paneer, and it holds up well in this creamy, spiced spinach curry.

Jump to:

• What is Palak Paneer? 
• Why You’ll Love This
• Ingredients & Substitutions
• Step-by-Step Recipe
• How to Use Fresh Spinach
• How to Make this Recipe Soy-Free 
• Tips for the Best Vegan Palak Paneer
• What to Serve with Vegan Palak Paneer
• How to Store Vegan Palak Paneer
• More Vegan Indian Recipes
• Vegan Palak Paneer Frequently Asked Questions
• Vegan Palak “Paneer” With Tofu

What is Palak Paneer? 

Palak paneer is a classic North Indian dish made with pureed spinach (palak) and cubes of paneer, a fresh, mild cheese. Traditionally, it’s cooked Punjabi-style with ghee, cumin seeds, garlic, ginger, onions, tomatoes, and a blend of spices like turmeric, garam masala, and chili powder. 

The spinach is simmered until tender, then blended into a creamy sauce that’s rich, vibrant, and earthy. Paneer is added toward the end, soaking up the flavors while staying soft and chewy. It’s typically served with roti, naan, or rice. We LOVE serving it with roti! And often finished with a swirl of cream or a dollop of ghee for that comforting, home-cooked feel.

Why You’ll Love This

• It’s packed with nutrients: Spinach and tofu offer protein, fiber, and iron. It’s a great way to add greens to your diet without it feeling like a chore.
• It’s easy to make ahead: This meal can be stored in the fridge or freezer, so it’s perfect for busy weeknights. Make it now, eat it later.
• It’s made with pantry staples: You can find everything you need for this recipe at most grocery stores. No need to hunt down hard-to-find ingredients.

Ingredients & Substitutions

• Tofu (super or extra-firm): Use tofu in place of paneer for a plant-based protein source. It holds its shape well when pan-fried and works perfectly in this recipe. Avoid using frozen-then-thawed tofu as it changes the texture. Stick with firm or extra-firm for the best results.
• Nutritional yeast: This adds a light cheesy flavor to the tofu. It also brings in a bit of umami to help mimic paneer’s mild flavor.
• Salt: Brings out the natural flavors in the tofu and spinach mixture. Adjust to your taste preference.
• Oil: Used to cook the tofu and build the base of the curry. Any neutral cooking oil will work here.
• Frozen spinach: We’re keeping things easy with frozen spinach. It’s just as nutritious as fresh and way more convenient.
• Water: Needed to blend the spinach into a smooth paste. Use more or less depending on how thick or thin you want the curry.
• Cumin seeds: Adds warmth and depth to the dish when tempered in oil. It’s a small step that brings big flavor.
• Red onion: Brings sweetness and body to the curry base. Chop finely so it cooks down nicely.
• Ginger and garlic: These aromatics are essential for flavor. Use fresh for best results.
• Green chilies or jalapeño (optional): Add them if you like a bit of spice. Skip if you’re not into heat.
• Roma tomato: Adds acidity and freshness. Roughly chop before adding to the pan.
• Tomato paste: Helps deepen the tomato flavor. It also thickens the spinach curry.
• Chili or cayenne powder (optional): For an extra kick of spice. Start with a small amount and add more if needed.
• Coriander powder: Adds a bright, slightly citrusy flavor. It helps balance the richness of the dish.meta
• Garam masala: A warm, fragrant blend of spices that ties everything together. Add it toward the end for full effect.
• Turmeric: Adds color and a subtle earthiness. Just a pinch does the trick.
• Coconut milk: Makes the curry creamy and rich. Add more or less depending on your texture preference.

Step-by-Step Recipe

1. Cut tofu into 1-inch cubes and pat dry. Mix with nutritional yeast and salt, then pan-fry in oil until golden on both sides.
2. Blend thawed frozen spinach with water until smooth. In a pan, temper cumin seeds in oil, then sauté onion, garlic, ginger, and chilies. Add tomato, tomato paste, and spices. Stir in spinach paste and coconut milk. Simmer, while covered, for about five minutes.
3. Add the cooked tofu to the spinach mixture. Mix well and serve hot with your favorite sides.

How to Use Fresh Spinach

If you're using fresh spinach instead of frozen, blanch it first. Bring water to a boil, add the spinach, and cook for about 30 to 60 seconds until wilted.

Drain and transfer to a bowl of icy cold water to stop the cooking process. Squeeze out the extra water, then blend it just like you would with frozen spinach. The flavor will be slightly brighter, but both options work well.

How to Make this Recipe Soy-Free 

To make this recipe soy-free without using any protein alternative, skip the tofu altogether and let the creamy, spiced spinach shine on its own. Palak on its own is flavorful, nutrient-rich, and just as comforting, especially when paired with warm rice or roti. 

You can also bulk it up with a scoop of cooked rice stirred right into the pan or enjoy it as a simple side dish. 

If you’re looking to bulk up the recipe without the soy, you can also add cooked potatoes. 

Tips for the Best Vegan Palak Paneer

• Use firm tofu: Super firm or extra-firm tofu holds up best when pan-fried and won’t break apart in the curry.
• Don’t skip the coconut milk: It adds creaminess and rounds out the flavors. You can adjust the amount based on how rich you want it.
• Add salt to taste: Start small and adjust as needed. Spinach can take a fair amount of salt.
• Blend the spinach mixture for a smooth curry: If you prefer a velvety texture, blend the curry again before adding tofu.
• Adjust the spice: You can skip or double up on green chilies depending on your heat preference.

What to Serve with Vegan Palak Paneer

This dish pairs great with roti, naan, or steamed rice. You can also serve it alongside lentil soup for a protein-packed, filling meal. For extra flavor, top with a little coconut cream or a squeeze of lemon. A cucumber tomato onion salad on the side are also a nice touch.

How to Store Vegan Palak Paneer

Store leftover vegan palak paneer in an airtight container in the fridge for up to 2 to 3 days. For longer storage, freeze it in a freezer-safe container. To reheat, thaw at room temp or in the fridge, then warm in a pot over medium-low heat or microwave until hot.

More Vegan Indian Recipes

Did you try out this vegan palak paneer 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 Frequently Asked Questions