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Vegan palak paneer in a large white bowl with a side of sliced onions and white rice.
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5 from 1 vote

Vegan Palak “Paneer” With Tofu

Flavor-packed vegan palak "paneer" made with tofu, spinach, and Indian spices. A healthy dish that is best served with naan, roti, or a side of rice.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Lunch
Cuisine: Indian, Tofu, Vegetarian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 238kcal
Author: Aly Michell

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 the tofu into 1-inch cubes. Pat dry with a paper towel or clean kitchen towel to remove excess moisture.
  • In a bowl, toss the tofu cubes with nutritional yeast and salt until evenly coated. Heat oil in a large pan or wok over medium-high heat. Add tofu and cook for about 5 minutes per side, flipping only once, until golden and crispy. Set aside.

Palak (Spinach)

  • In a blender, combine thawed spinach with 1 cup of water. Use less water for a thicker consistency or more for a thinner one. Blend until smooth and set aside.
  • Heat oil in a non-stick pan or wok over medium heat. Add cumin seeds and cook until they begin to crackle.
  • Stir in chopped onion, ginger, garlic, and green chiles. Sauté for 3 to4 minutes until fragrant and golden.
  • Add the chopped tomatoes, tomato paste, red chili powder, coriander powder, garam masala, turmeric, and salt to taste. Mix well and cook for another 2–3 minutes.
  • Pour in the blended spinach and coconut milk. Stir to combine. Reduce heat to medium-low, cover with a lid, and simmer for 5 minutes. Optional: For a smoother consistency, carefully transfer the spinach mixture back to the blender and blend until velvety.
  • Add the cooked tofu "paneer" to the pan and mix gently to coat. Serve warm with rice, roti, or naan.

Notes

  1. This recipe is a plant-based twist on palak paneer. While it’s not traditional, it keeps the heart of the dish, rich spices, creamy spinach, and satisfying bites, while making it completely dairy-free.
  2. For that signature creamy texture, don’t skip the coconut milk. You can adjust the amount to suit your taste.
  3. Be sure to use high-quality super firm or extra firm tofu. Avoid frozen-and-thawed tofu here,  the texture doesn’t hold up well for this style of cooking.
  4. Not a fan of heat? Skip the green chilies. Love spicy food? Go ahead and toss in a few more.
  5. And finally, season with salt to your liking.

Nutrition

Serving: 1-Serving | Calories: 238kcal | Carbohydrates: 13g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 492mg | Potassium: 675mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8741IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 4mg