This recipe is a vegan version of the Indian spinach curry, Palak Paneer, that uses tofu instead of the typical Indian cheese ‘paneer’: Palak Tofu. It’s rich, creamy and delicious!
Palak Paneer was always my #1 choice in Indian restaurants (before I went vegan, obviously). It’s a creamy spinach curry (Palak) with the traditional Indian cheese (Paneer).
To make this dish vegan, we’re using tofu instead of paneer. Firm tofu is actually consistency-wise very similar to paneer, so it’s the perfect substitution! We’re adding kala namak (Himalayan Black Salt) to the tofu to give it a similar taste. Delicious!
For this dish, we’re going to use a LOT of spinach, which is rich in iron and calcium. The Palak Tofu Paneer uses 4 large handfuls of spinach, so I’d say this dish is the most delicious way of getting an iron boost.
How to make Vegan Palak Tofu
You will need:
- firm tofu
- lots (!) of spinach
- coconut milk
- kala namak (black salt; can be subbed with regular salt but use less of it)
- curry powder
- ginger powder
- garam masala
The basic steps
Serve the Palak Tofu with …
I’ve had this Palak Tofu with homemade naan and fluffy basmati rice. What a feast!
More vegan curry recipes you will love
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I hope you will enjoy this vegan Palak Tofu Paneer Curry as much as I did! Let me know if you give it a try!
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Vegan Palak Tofu Paneer
- 12 oz firm tofu
- 2 teaspoons canola oil (or any other neutral plant-based oil)
- 1/2 teaspoon curry powder
- 1 teaspoon kala namak
- 4 large handfuls spinach fresh
- 1 cup full-fat canned coconut milk
- 1 teaspoon ginger powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons garam masala
- 1 tomato diced
- Cut the tofu in cubes. Bring a large pan to high heat, add the oil, cubed tofu, curry powder, and kala namak. Give it a stir. Let it cook until the tofu is golden and with slightly crispy edges. Set aside the tofu in a bowl.
- In the same large pan, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.
- Use a handheld blender to blend the spinach curry.
- Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.
- Then add the tofu paneer to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan are THE perfect side dishes!
Friday 23rd of April 2021
Looks delicious! Want to try this. Would it be possible to bake the tofu (without oil) and then add to the dish? Thank you.
Wednesday 28th of April 2021
Sure, absolutely you can do that! :)
Tuesday 2nd of February 2021
Is there any alternative to the coconut milk? I assume the fat is important, but I've been trying to mostly eliminate saturated fat due to cancer. 🥴
Wednesday 3rd of February 2021
Hi Sarah, another alternative would be to make your own cashew cream. I have been using the cashew cream instead of coconut milk lately (also this palak tofu) and it's an excellent alternative. But I don't know if the fat from the cashews is better suited for your diet. Cheers! :)
Monday 23rd of September 2019
How wonderful.... I'm sure my family and friends will love it. Thank you very much
Saturday 4th of May 2019
Tastes really good, thanks!
Wednesday 31st of October 2018
This is so delicious! I have made it several time since finding it. I made it for my free range eating parents and my mom loved it and said it was the first time she had ever taken seconds on tofu! Thank you for sharing! One question though how do you get yours to stay such a beautiful green? When i add the tomato paste it gets quite dingy looking. Still taste great though so i am not complaining, just that green is so awesome.
Friday 2nd of November 2018
Are you using tomato paste or tomato purée? I'd definitely recommend using tomato purée it's not as concentrated as paste and it won't add that much red color and flavor. But you can absolutely use less tomato purée as well if it adds too much redness. Lately, I've been skipping the tomato purée completely and used a fresh tomato instead. This works well too and keeps a beautiful green color :)