Vegetable

Vegan Palak Tofu Paneer

May 12, 2020
Photo by sixhungryfeet
Author Notes

Our Vegan Palak Tofu Paneer is extremely creamy and flavourful. Cooking a delicious Indian meal at home was never so easy. This Palak Tofu Paneer tastes better than the one you could order in most restaurants. It’s vegan and gluten-free. A perfect meal for the whole family that everyone will love. Serve it with rice, naan bread or pappadums.

We still named this dish as Palak Paneer even if it does not contain Paneer Cheese. We use tofu instead to make our Palak Paneer dairy-free and suitable for vegans. Paneer is not always easy to find. Of course, you could make fresh paneer at home, as it’s not that difficult, but tofu is a great option to substitute the cheese in this curry. Trust me, you will love it! We love baked tofu and it goes especially good to this dish. You can follow this recipe to prepare our lovely baked tofu for a more flavourful and cheesy result or simply season the tofu with salt, pepper and coconut oil and bake it in the oven for 15 minutes at 200°C/390°F. —sixhungryfeet

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 4
Ingredients
  • Baked Tofu
  • 400 grams firm tofu
  • 2 tablespoons soy sauce
  • 1 tablespoon yeast flakes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ginger powder
  • Palak Curry
  • 150 grams soaked cashew
  • 250-300 grams fresh spinach
  • 200 milliliters water
  • 1 tablespoon coconut oil
  • 1 onion diced
  • 3 garlic cloves minced
  • thumb-size ginger minced
  • 2 tablespoons tomato paste
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
In This Recipe
Directions
  1. Baked Tofu
  2. Set the oven to 200°C/390°F. Cut the tofu into cubes and add it to a mixing bowl. Add the soy sauce, yeast flakes, garlic powder, onion powder and ginger powder. Coat the cubes and bake for 15 minutes.
  1. Palak Curry
  2. Add into a food processor or a blender jar the pre-soaked cashews, wilted spinach and the water. Blend for a couple of minutes until you have a smooth consistency.
  3. Heat a pan over medium heat and add one tablespoon of coconut oil. When heated, add the onion and cook for a few minutes until soft. Add the garlic and ginger, stir for 2 more minutes. Set to low-medium temperature and then add the tomato paste. Cook for 1 more minute then add the spices into the pan.
  4. Leave the spices to cook until fragrant. This shouldn't take longer than 40-50 seconds. Make sure you are not burning your spices. When fragrant, add the spinach-cashew sauce, stir until everything is combined. Adjust the consistency with water if needed. Let it simmer for 4-5 minutes and add the baked tofu.
  5. Before serving, for a better presentation, add a little bit of plant-based cream on the top. It can be coconut, cashew, soy or oat cream.
  6. Serve with basmati rice, naan bread, pappadums or your favourite combination.

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