Vegan Palak Paneer
This vegan take on traditional palak paneer swaps out the cheese for crispy tofu, making this Indian delicacy far more accessible and a bit more nutritious. I simmer the tofu in a fragrant spinach and coconut milk sauce loaded with warm spices like cumin, turmeric, and garam masala. It is also 100% plant-based and packed with protein and authentic flavors.
Servings: 4 servings
Calories: 183kcal
Ingredients
- 1 10oz package chopped frozen spinach
- 1 14-16oz package extra firm tofu
- 2 medium tomatoes
- 1 tsp chopped ginger
- 1½ tsp ground coriander
- ¼ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 2 tsp coconut oil
- ½ tsp garam masala
- ½ tsp cumin seeds
- 1 Pinch of asafetida hing
- ½ tsp salt or to taste
- 2 tbsp whole wheat flour
- 1½ cups light coconut milk
- ½ tomato diced to garnish
Instructions
- Dice your tofu into big cubes. Spray a large pan with olive oil cooking spray. Pan-fry the tofu on each side until it is firm and slightly browned.
- Take the tofu out of the pan, place in a bowl and set aside. Meanwhile, blend the tomatoes and ginger until they come together in a smooth puree.
- Combine the tomato mixture with the coriander powder, garam masala, turmeric, cumin powder and cayenne (if you are making it for your kids - you can leave the cayenne out here and add it in at the end just for you!)
- Mix the whole wheat flour with the coconut milk and set aside.
- Heat coconut oil in a large pan. Test the heat by adding one cumin seed to the oil; if it cracks/pops right away it is ready. Add hing and cumin seed. After cumin seeds pop, add the tomato puree mixture, and let it cook for a few minutes until the tomato puree is about half in volume.
- Add the spinach and salt. Let cook on low for about 10 minutes.
- Add the coconut milk mixture, and let cook on low another 4-5 minutes until everything is combined.
- Add the tofu and fold it gently into the spinach mixture, let simmer for 2-3 minutes. Serve with diced tomatoes, roti, whole wheat tortillas, naan or rice.
Notes
- My #1 Secret Tip for this vegan palak paneer recipe is to press the tofu for at least 20-30 minutes. Tofu holds a surprising amount of water, and any excess moisture left inside prevents the surface from browning properly in the pan. A well-pressed tofu cube fries up firm and golden on the outside, and will stay intact when simmered in the sauce.
- Prep spices first: I measure out all my spices before I even turn on the stove. This recipe moves quite quickly once the oil is hot, and having everything ready to go prevents anything from burning.
- Use extra-firm tofu: Silken or regular tofu will fall apart in this dish. Extra firm is the only variety that holds its shape through the pan frying, folding, and simmering stages.
- Keep cuts uniform: I keep my tofu cubes similar in size so that they cook at the same rate, and plate up nicely.
- Blend for a smoother sauce: If my kids are eating this dish, I blend the spinach and tomato mixture into a smooth puree. This results in a silky texture and a green color throughout.
- Manage the heat: If I am cooking for my kids or people who prefer little to no heat, I halve the amount of cayenne spice or omit it entirely.
Nutrition
Calories: 183kcal | Carbohydrates: 13g | Protein: 11g | Fat: 10g | Saturated Fat: 7g | Sodium: 472mg | Potassium: 582mg | Fiber: 4g | Sugar: 3g