Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce

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.

4.97 from 82 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 mins

Cook Time25 mins

Total Time45 mins

Course: Main

Cuisine: Gluten-free, Indian, Vegan

Keyword: saag tofu, vegan palak paneer, vegan palak tofu, vegan saag paneer

Servings:

Calories: 226kcal

Author: Vegan Richa

Ingredients

Spiced Tofu

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

Spinach curry

2 cups packed Spinach washed, chopped if large
1/4 cup water
1/4 cup 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 salt to taste
1 teaspoon raw sugar or maple syrup
1/4 to 1/2 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

US Customary - Metric

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