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    Home » gluten free

    Vegan Palak Tofu Paneer – Tofu in Spinach curry. Glutenfree Recipe

    Published: Oct 21, 2013 · Modified: Apr 16, 2019 by Richa 307 Comments

    Jump to Recipe   Print Recipe

    This Vegan Palak Tofu Paneer is the easiest Vegan Palak Paneer with Tofu. Its dairy-free, gluten-free. Can be made soy-free w/ chickpea tofu, veggies or cooked chickpeas. 20 minute active time and ready in another 10. Serve over cooked grains of choice or with flatbread. Vegan Gluten-free Indian Recipe.  Jump to Recipe   

    Vegan Palak Tofu Paneer - Tofu in Spinach curry. This Vegan Saag Tofu is super easy. Vegan Saag Paneer. It can be made soy-free with Chickpea Tofu, veggies or cooked chickpeas.| https://veganricha.com #vegan #dairyfree #glutenfree #Indian
    So finally I am adding a bit of Tofu to some meals. Still very very few meals, but trying to develop just a bit of acceptance to it. Hubbs likes Tofu, but I never have and never needed to eat it. There are always more options to cook up at home, but not necessarily when we eat out. We started making Tofu scrambles once a week or rather hubbs started making some, since he always was the scramble expert. The scrambles are usually amply spiced and herbed and cheesed(nooched).

    Any which way, lets get back to this Vegan Palak Tofu “Paneer”. Palak is Spinach and Tofu acts as the spiced up Paneer. I used to love the creamy palak paneer in my pre-gan days. Since vegan-izing it, I usually make it with Tempeh. With Tofu however it tastes even creamier. And the best part is it takes less than 20 minutes in the kitchen. Saute the Tofu, meanwhile blend up the spinach, no Blanching needed!, add to Tofu and let cook while you clean up, or prep/make the flat bread or rice. Drizzle cashew cream and serve. Done. For a more paneer like consistency, mix the tofu with the oil and spices and bake it for 20 mins. I find that panfrying is much quicker for a weeknight meal. 
    Another delicious Indian restaurant style curry veganized! Lets make this vegan Palak Paneer. 

    You can make it soy-free with potatoes and/or cauliflower, cooked chickpeas/beans or Chickpea Tofu . Serve with flat breads, or top a bowl of quinoa or brown rice, or make sandwiches or top a pizza!

    The easiest and the tastiest Vegan Palak Tofu Paneer !


    Vegan Palak tofu in a steel kadai dish


    Back to this Saag “Paneer”. I often substitute half of the greens with other green leafies, like collard greens or mustard greens. This spinach gravy is a delicious to add greens to meals if you are not fond of green smoothies.

    More restaurant style curries on the blog
    Vegetable Jalfrezie – Veggies in tangyy smoky curry.
    Tempeh Do Pyaaza – Tempeh in double onion curry
    Dahl Makhani
    Mango curry Tofu
    Tempeh Tikka Masala curry
    Gobi Makhani – Creamy buttery curry

    Step by Step Photos:

    Saute the Tofu in a little oil for 2-3 minutes.

    Tofu getting panfried in a skillet for our Vegan Palak tofu Paneer

    Add all the spices and mix and cook for 8-10 minutes. 

    Tofu with spices in a skillet for our Vegan Palak tofu Paneer

    Meanwhile, collect all the ingredients for the spinach curry and blend them.

    Spinach puree ingredients in a blender for our Vegan Palak tofu Paneer

    The tofu is all seasoned up by now. 

    Tofu with spices in a skillet for our Vegan Palak tofu Paneer

    Add the spinach puree, mix well and cook for 10-15 minutes.

    Spinach puree in a skillet for our Vegan Palak tofu Paneer

    Drizzle some cashew cream or coconut cream and serve hot. 

    Vegan Palak Tofu in a steel kadai


    This popular recipe is also in my cookbook! Now available internationally!

    Recipe Card

    This Vegan Palak Tofu Paneer is the easiest. dairy-free, gluten-free. Vegan Saag Paneer Tofu. Can be made soy-free w/ chickpea tofu, veggies or cooked chickpeas.
    Print Recipe
    4.98 from 113 votes

    Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce

    This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes!
    Prep Time20 minutes mins
    Cook Time25 minutes mins
    Total Time45 minutes mins
    Course: Main
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: saag tofu, vegan palak paneer, vegan palak tofu, vegan saag paneer
    Servings: 2
    Calories: 226kcal
    Author: Vegan Richa

    Ingredients

    Spiced Tofu

    • 2 teaspoons oil
    • 7 oz (198.45 g) firm tofu block , 1.5 cups cubed tofu, pressed for 10 mins to remove excess moisture and then cubed
    • 1/4 tsp (0.25 tsp) salt or to taste
    • 1/2 tsp (0.5 tsp) cumin powder
    • 1/2 tsp (0.5 tsp) garam masala
    • 1/2 tsp (0.5 tsp) garlic powder
    • a generous pinch of kala namak , optional, or use 1 tsp nutritional yeast
    • 1/2 tsp (0.5 tsp) cayenne to taste

    Spinach curry

    • 2 cups (60 g) packed Spinach washed, chopped if large
    • 1/4 cup (62.5 ml) water
    • 1/4 cup (56.5 ml) almond milk or coconut milk
    • 2 Tablespoons soaked cashews , soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference)
    • 4 cloves of garlic
    • 1 inch ginger
    • 1 Serano chili pepper or to taste
    • 1 medium tomato chopped
    • 1/4-1/2 tsp (0.25 tsp) salt to taste
    • 1 teaspoon raw sugar or maple syrup
    • 1/4 to 1/2 teaspoon (0.25 teaspoon) garam masala , less or more to preference, depends on the freshness of the spice mix and your preference of flavor
    • cashew cream, 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 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.

    Video

    Notes

    Nut-free, use coconut milk or coconut cream instead of almond milk and garnish with coconut cream.
     
    Soy-free : Use chickpea tofu or 1.5 cups cooked chickpeas
    Variation: You can also use Tempeh to make this. Cook the tempeh with oil for 3 minutes, then add spices under spiced tofu and a 1/2 cup water. Cook covered on low-medium, for 15-20 minutes or until all liquid is absorbed. To make soy-free, use potatoes and/or cauliflower, and follow steps under spiced tofu. Cook at low heat for 6-8 minutes, then add spinach puree. If you dont have garam masala spice blend, use curry powder, or use cumin, coriander, cardamom, cinnamon powders and a bay leaf.
     
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce
    Amount Per Serving
    Calories 226 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Sodium 598mg26%
    Potassium 403mg12%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 4g4%
    Protein 13g26%
    Vitamin A 3540IU71%
    Vitamin C 20mg24%
    Calcium 208mg21%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.

    Vegan Palak Tofu Paneer | Vegan Richa

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Susan

      April 09, 2023 at 3:58 pm

      5 stars
      I’ve made this recipe several times, and I’m always surprised how quickly it comes together. The color is such a vibrant green, and the flavors are fantastic!!

      Reply
      • Vegan Richa Support

        April 10, 2023 at 7:49 pm

        🙂

        Reply
    2. Kaye

      March 27, 2023 at 12:09 pm

      5 stars
      This was great, so easy to make in the blender. I have tried different recipes of this and never too happy with the taste. This will be the recipe I will make often. Thanks for being an incredible cook, I have 2 of your cookbooks.love your recipes.

      Reply
      • Vegan Richa Support

        March 27, 2023 at 6:35 pm

        thank you for buying my cookbooks and for this great review!

        Reply
    3. Janet Greenwood

      March 04, 2023 at 3:54 pm

      5 stars
      I have had this recipe bookmarked forever. Why did I wait so long to make it??? It is delicious! As good as any take-out. Thank you for another fabulous recipe. (I am now planning to go out tomorrow for more tofu and spinach!

      Reply
      • Vegan Richa Support

        March 04, 2023 at 5:35 pm

        woohoo! really happy you loved it enough to make a trip for more! 🙂

        Reply
    4. sonia b

      January 10, 2023 at 5:08 pm

      5 stars
      I rarely leave comments but this deserves a comment and I wish I could give more than 5 stars. This was always one of my favorite Indian dishes but always so full of salt and oil. I love this version and have been making it at least once a week for two months..sometimes more! I use pre-marinated teriyaki tofu from Trader Joes (it’s just savory tasting and doesn’t have any other flavor really). I double the spinach gravy and add a can of chickpeas along with the tofu. Thank you so much for this recipe!

      Reply
      • Vegan Richa Support

        January 11, 2023 at 3:50 pm

        I am so happy to hear, Sonia! Thank you for your kind comment. 🙂

        Reply
    5. Tammy

      January 04, 2023 at 8:11 pm

      Mine ended up with a bit of a bitter taste. Is there anything I can try to smooth it out?

      Reply
      • Richa

        January 04, 2023 at 8:32 pm

        Hmm did you use mixed greens or just spinach? Probably add more non dairy cream and cook a few mins longer. Spinach mellows in flavor the longer it cooks

        Reply
    6. Eve De Ley

      December 06, 2022 at 10:28 pm

      5 stars
      This was spectacular comfort food! I added toasted cumin seeds and chopped cilantro on top! Added extra nutritional yeast and oil on the tofu and extra black salt into the main dish. Also, looked up a mild garam masala and made my own, making it even more mild and lessening clove. Learned a lot and will use some of your techniques for other dishes and make this again! I quadrupled it, for the two of us, we will eat it all with gusto! Thank you!

      Reply
      • Vegan Richa Support

        December 07, 2022 at 11:41 am

        I’m so happy to hear! Thank you for the kind comment.

        Reply
    7. Jennifer

      October 16, 2022 at 2:50 pm

      5 stars
      Superb & easy. I bake tofu instead. My easy clean up preference and less oil. Need to try suggested greens alternatives. Love 💕 site. My brother too!

      Reply
      • Vegan Richa Support

        October 18, 2022 at 11:15 am

        I can’t wait to hear what you think.

        Reply
    8. Kim

      September 20, 2022 at 4:06 am

      5 stars
      I’ve made this recipe for dinner a few times, including tonight, and it’s delicious. Love that it’s so easy, nourishing and flavourful.

      Reply
      • Vegan Richa Support

        September 22, 2022 at 10:31 am

        So glad that you love it.

        Reply
    9. Dave

      September 19, 2022 at 10:06 am

      5 stars
      This is our go to when we cook Indian, no matter what other dishes we make.

      Reply
      • Vegan Richa Support

        September 19, 2022 at 11:26 am

        Amazing.

        Reply
    10. Christine

      September 18, 2022 at 8:04 pm

      First of all, I LOVE your website! It’s one of my favorites for finding delicious, healthy, plant based receipes.

      My question is…does this receipe freeze well? I double most of my receipes and freeze the other half for later meals. I’m guessing the spinach curry would freeze well but not the tofu?

      Thanks!

      Reply
      • Vegan Richa Support

        September 21, 2022 at 3:07 pm

        thank you! you actually can freeze tofu but it will just slightly change the texture & taste. More info here: https://stayhealthyhacks.com/can-you-freeze-cooked-tofu/

        Reply
    11. Mark

      April 20, 2022 at 8:00 pm

      5 stars
      If you have even a halfway decent blender, this has to be one of the easiest -and most delicious-vegan renditions of an Indian traditional dish that I have tried.

      Reply
      • Richa

        April 21, 2022 at 11:19 pm

        Indeed !

        Reply
    12. Kim

      March 21, 2022 at 7:03 pm

      5 stars
      This recipe is easy, delicious, and nutritious, thanks so much for sharing!!

      I have a question: What is the cashew cream you use for this recipe? Is it a homemade cashew cream or something you buy at the store?

      Reply
      • Richa

        March 21, 2022 at 9:36 pm

        I blend some cashews with water and use. You can also use some coconut cream or thick part of coconut milk for garnish or just omit

        Reply
    13. James

      January 11, 2022 at 4:33 pm

      This is one of my wife’s favorite Indian dishes (always been my least favorite), I made it for the first time tonight afyer years of having it as take out. I can’t say enough how good this recipe is, I will be making this again in the near future not only for her buy for myself too, thank you for sharing this recipe, I’m looking forward to exploring more of your page this week. Thanks again!

      Reply
      • James

        January 11, 2022 at 4:34 pm

        5 stars
        This is one of my wife’s favorite Indian dishes (always been my least favorite), I made it for the first time tonight afyer years of having it as take out. I can’t say enough how good this recipe is, I will be making this again in the near future not only for her buy for myself too, thank you for sharing this recipe, I’m looking forward to exploring more of your page this week. Thanks again!

        Reply
        • Richa

          January 11, 2022 at 7:10 pm

          Awesome!!

          Reply
      • Vegan Richa Support

        January 17, 2022 at 12:48 pm

        enjoy, sounds nice & glad that you’re making it @ home

        Reply
    14. Louise M Harmon

      December 30, 2021 at 12:07 pm

      5 stars
      I LOVE this recipe! It is one of my family’s favourites.
      In place of fresh tomato, I substitute several pieces of sun-dried tomato, as it is more readily available, and adds more flavour.
      I usually make a double batch!
      Thank you for this great recipe!

      Reply
      • Vegan Richa Support

        January 03, 2022 at 8:16 am

        thanks Louise, sun-dried sounds nice

        Reply
    15. Maggie

      November 20, 2021 at 2:50 pm

      5 stars
      This dish has become a staple in our house in the cool months when we are getting lots of varied greens from our CSA every week. We’ve used a wide variety of greens mixed together besides spinach: broccoli leaves, mustard, collard, even sweet potato greens (they’re edible, though regular potato leaves aren’t), and even carrot tops! If I have any edible green leafies that are at the end of their edible life, they’re going in the blender when I make this. I’ve also substituted some canned tomatoes for the fresh ones when fresh ones were out of season. It all works! We also skip the oil and toss the tofu with your spice blend and air fry it — we let it airfry while we’re putting everything else in the blender. It comes together SO fast. This recipe is such a great way to make something delicious with an abundance of greens!!!

      Reply
      • Vegan Richa Support

        November 22, 2021 at 6:31 pm

        oh sweet potato greens – interesting , wow you got the air fryer into the mix too!! 💨 💨

        Reply
    16. Allison

      October 23, 2021 at 11:08 am

      5 stars
      Amazing! Better even than the palak paneer that I remember from our favorite takeout spot.

      Reply
      • Vegan Richa Support

        October 25, 2021 at 10:40 am

        Awesome !

        Reply
    17. Sarah

      September 17, 2021 at 2:16 am

      5 stars
      I really love this recipe! It was so easy to cook, and the payoff is huge! It is so flavoursome and so comforting. The level of spice is just perfect. And I feel like vitamins are jumping around my body on account of the spinach. Thank you! I am looking forward to seeing what else you have got!

      Reply
      • Vegan Richa Support

        September 17, 2021 at 3:14 pm

        yay! thanks for popping in

        Reply
    18. Diana

      July 01, 2021 at 1:03 pm

      5 stars
      This is the recipe that brought me to your website. I am not an experience cook, but this is so easy even for me. I have made it a handful of times following your recipe exactly. Love it! Thank you for sharing your talent with the world. I am honored to benefit from your gift.

      Reply
    19. Margie

      June 14, 2021 at 6:07 am

      5 stars
      Actually found this recipe in the comment section of a NY Times Cooking Tofu Saag recipe. Didn’t try the NYT version so can’t compare, but this was absolutely fantastic! Since I was making dinner for both vegan and non-vegans, I made a big pot of the spinach curry and let it simmer. Later added it to roasted tofu and shrimp (separately, of course). This was a HUGE hit. Everyone loved it. Will definitely be making again.

      Reply
      • Vegan Richa Support

        June 17, 2021 at 4:01 pm

        sounds like a great night! thank you

        Reply
    20. Hannah

      April 27, 2021 at 12:05 pm

      5 stars
      Very easy recipe to make – although I only did the sauce on this occasion. Super tasty and healthy!

      Reply
      • Vegan Richa Support

        April 29, 2021 at 7:54 pm

        good all on its own – thanks for popping in ♡

        Reply
    21. D

      March 31, 2021 at 2:38 pm

      5 stars
      Amazing recipe. My husband and I like it better than trader joe’s, or our local Indian restaurants!

      Reply
      • Vegan Richa Support

        April 02, 2021 at 6:24 pm

        wow! thank you

        Reply
    22. Ann Carter

      March 25, 2021 at 3:17 pm

      5 stars
      This could be my all-time favorite vegan recipe! It was so delicious and I ate both servings!

      Reply
      • Vegan Richa Support

        March 27, 2021 at 6:17 pm

        wow – love to hear it

        Reply
    23. Evon

      February 26, 2021 at 11:52 am

      5 stars
      This was absolutely delicious! The spicing was JUST right – SUPER flavorful.
      I had a whole spice garam masala that I ground especially for the dish.

      I don’t eat much tofu these days, but I am glad that I made a double batch of the spinach sauce and will grab another block of tofu when I’m out today. It is such a joyful dish to sit own to! Thank you

      Reply
      • Vegan Richa Support

        February 26, 2021 at 8:13 pm

        Awesome thank you

        Reply
    24. Tina

      January 11, 2021 at 1:11 pm

      5 stars
      This was so delicious! Wow! Will definitely make it again! Thank you!

      Could I use frozen spinach instead of fresh? And would I have to decrease the amount if using frozen?

      Reply
      • Vegan Richa Support

        January 12, 2021 at 9:14 am

        just a little to 1 3/4 cup

        Reply
    25. Preeti

      December 31, 2020 at 6:21 am

      5 stars
      So easy and so delicious- definitely the best palak tofu I ever made – I just found your website and love it – you made our Diwali and Christmas!

      Reply
      • Vegan Richa Support

        December 31, 2020 at 11:29 am

        so glad you found me -thank you

        Reply
    26. Jigna

      December 17, 2020 at 6:34 pm

      5 stars
      This is my favorite go to palak tofu recipe! Family loves it!

      Reply
      • Vegan Richa Support

        December 19, 2020 at 5:24 pm

        yay!!!

        Reply
    27. Satin

      December 04, 2020 at 4:49 am

      5 stars
      I literally have NO words… ok I’ll try… SHEER GENIUS!! THIS IS DIVINE!! ( I’m finding my words, phew). I added cubed potatoes to the tofu and baked. Used the optional 1 tablespoon of nutritional yeast. Added a little extra water for more of a sauce. Serving with rice later. Thank you Richa the kids will appreciate this after school today. Much love from a happy vegan family from London! 💕

      Reply
    28. Serena Patel

      November 17, 2020 at 2:28 pm

      5 stars
      Absolutely amazing dish. I cook a lot of curries and this one was so simple but had a lot of flavour. Baking the tofu really made the texture closer to paneer. I’m having a diwali dinner tonight so made this and I think everyone will love it. Thanks for your amazing vegan recipes 🙂

      Reply
      • Richa

        November 17, 2020 at 4:52 pm

        Awesome

        Reply
    29. Swetha

      October 26, 2020 at 8:51 pm

      5 stars
      This is by far the best palak tofu I have ever had.
      I baked the tofu at 400F and then fried in a cast iron dutch oven with some nutritional yeast to enhance the flavor. Everything else I followed the Spinach recipe as-is. Was a little bland, but I added more salt and garam masala when mixing with the tofu. Definitely making this again

      Reply
      • Richa

        October 27, 2020 at 9:17 am

        Awesome! Yes adjust to preference. Spinach when just cooked is an overpowering flavor. I usually let it mellow for 10-15 mins before adjusting salt and spice. They usually get stronger as it sits. If there’s some leftovers for the next day you will notice that increased flavor profile

        Reply
    30. Monica

      October 20, 2020 at 7:56 pm

      5 stars
      Another hit! Love this recipe and love that it is spinach based to get in those greens! I like the spinach a little less chopped, so I blend all of the sauce ingredients first without the spinach then add the spinach and just pulse a few times. This will be a staple in my weekday dinner lineup.

      Reply
      • Richa

        October 20, 2020 at 8:47 pm

        Awesome

        Reply
    31. Keren Paquette

      September 22, 2020 at 3:36 pm

      5 stars
      Absolutely delicious! whole family loved it. Easy and delicious. I ended up baking the tofu, no oil and it turned out great.
      I also made the chickpea socca to go with it. I will need a little more practice with that one
      Thank you for another delicious recipe!

      Reply
    32. Robin

      September 15, 2020 at 3:35 pm

      5 stars
      This is the BEST palak “paneer” I have ever eaten, whether at home or in a restaurant, vegan or not! It’s uber creamy and the flavor and spice are perfect. I didn’t even need to use the coconut cream garnish. I have slaved over recipes that took much longer and were way more complicated, but this is better. It was easy and quick. I doubled the recipe and the next-day leftovers were amazing. I’m putting it in regular rotation as a delicious, healthy entree. Bravo!

      Reply
      • Vegan Richa Support

        September 15, 2020 at 8:23 pm

        Mission accomplished !!!

        Reply
    33. Aran

      September 13, 2020 at 7:43 pm

      5 stars
      This was hands down amazing!!!! I found pumpkin seed tofu and roasted it in the oven with the spices…. the consistency was paneer 100%. I doubled the sauce, because I love things saucy! I had no idea making this recipe is this easy!!! Thank you!

      Reply
      • Vegan Richa Support

        September 15, 2020 at 7:59 pm

        wow that’s awesome. you’d probably like this chickpea flour tofu: https://www.veganricha.com/chickpea-flour-tofu/“>Chickpea flour Tofu – Soy-free Tofu Recipe

        Reply
    34. Julie

      September 13, 2020 at 6:41 pm

      5 stars
      Palak paneer is one of my very favorite things to eat. It is warm, comforting, all the good things. I had been missing it since becoming vegan. I knew there were tofu versions, but never thought I could make a decent one myself. This recipe is *perfect.* The seasoning is absolutely spot on and it is so easy it will absolutely be making it onto my weekly rotation. I am so happy!

      Reply
      • Vegan Richa Support

        September 15, 2020 at 1:22 pm

        perfect – thank you so much. i’m so glad that you found the recipe

        Reply
    35. Payal

      September 09, 2020 at 11:32 am

      5 stars
      Was super quick and easy and VERY delicious! Loved it!

      Reply
      • Vegan Richa Support

        September 09, 2020 at 9:42 pm

        perfect! Success !

        Reply
    36. Sutha

      August 15, 2020 at 5:17 pm

      Hi Richa,
      Your recipes are awesome! My partner is vegan and has a tomato allergy and he absolutely loves Indian.
      I was wondering if you had any ideas of what could be substituted for tomato in curries?

      Many thanks,
      Sutha

      Reply
      • Richa

        August 16, 2020 at 6:04 pm

        Roasted red pepper adds a similar full bodied volume. Add some lime or amchur for tang

        Reply
    37. Chandni Kadkol

      August 14, 2020 at 6:54 am

      5 stars
      Yum, My hubs and I made this recipe 3 times and it gets better every time. So delicious!!! And so healthy too.

      Reply
      • Vegan Richa Support

        August 14, 2020 at 9:54 am

        Awesome! I’m so glad to hear that! 🙂

        Reply
    38. Rosaglenda

      July 31, 2020 at 10:22 am

      5 stars
      First time I made it easy and really so delicious.

      Reply
      • Vegan Richa Support

        August 01, 2020 at 12:24 pm

        that’s what I like to hear! thank you kindly

        Reply
    39. Joanna

      July 21, 2020 at 9:58 am

      5 stars
      Made this several times and I swear it gets better each time. Better than our local vegetarian Indian restaurant’s palak tofu!

      Reply
      • Vegan Richa Support

        July 21, 2020 at 2:52 pm

        wow!!!! don’t tell them that! Thank you – so glad to hear that

        Reply
    40. Sky

      July 13, 2020 at 9:02 pm

      I tripled this recipe, and I found that it was fairly bland and thin. So I added significantly more spices, and it was still too thin after cooking it down for a while.

      However, I added a significant amount of Mediterranean style hummus to the dish and it thickened up.

      After doing that it was delicious!

      Reply
      • Richa

        July 13, 2020 at 9:46 pm

        The sauce is pretty thick if you pack in a spinach for the measurement and then blend it. You can just add in more spinach and blend of the sauce feel thin in a blender. You can add in more spices as you like. My garam masala is generally very fresh. Older spices have significantly less flavor payoff.

        Reply
      • Richa

        July 13, 2020 at 10:08 pm

        Missed the tripling part, with increased amounts you wouldn’t need as much liquid. There’s 1.5 times the liquid when doubling. With all that excess liquid it’s understandable that it would be bland and need more salt and spices. But increase volume to cooking time also increases. Cook longer even with reduced liquid.

        Reply
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