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
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 !
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.
Add all the spices and mix and cook for 8-10 minutes.
Meanwhile, collect all the ingredients for the spinach curry and blend them.
The tofu is all seasoned up by now.
Add the spinach puree, mix well and cook for 10-15 minutes.
Drizzle some cashew cream or coconut cream and serve hot.
This popular recipe is also in my cookbook! Now available internationally!
Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce
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
Nutrition
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!
yay! thanks for popping in
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.
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.
sounds like a great night! thank you
Very easy recipe to make – although I only did the sauce on this occasion. Super tasty and healthy!
good all on its own – thanks for popping in ♡
Amazing recipe. My husband and I like it better than trader joe’s, or our local Indian restaurants!
wow! thank you
This could be my all-time favorite vegan recipe! It was so delicious and I ate both servings!
wow – love to hear it
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
Awesome thank you
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?
just a little to 1 3/4 cup
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!
so glad you found me -thank you
This is my favorite go to palak tofu recipe! Family loves it!
yay!!!
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! 💕
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 🙂
Awesome
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
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
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.
Awesome
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!
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!
Mission accomplished !!!
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!
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
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!
perfect – thank you so much. i’m so glad that you found the recipe
Was super quick and easy and VERY delicious! Loved it!
perfect! Success !
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
Roasted red pepper adds a similar full bodied volume. Add some lime or amchur for tang
Yum, My hubs and I made this recipe 3 times and it gets better every time. So delicious!!! And so healthy too.
Awesome! I’m so glad to hear that! 🙂
First time I made it easy and really so delicious.
that’s what I like to hear! thank you kindly
Made this several times and I swear it gets better each time. Better than our local vegetarian Indian restaurant’s palak tofu!
wow!!!! don’t tell them that! Thank you – so glad to hear that
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!
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.
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.