This is a super quick version of vegan Palak Tofu – the plant-based alternative to the traditional Palak Paneer. It uses canned spinach as a base!
I love Palak Tofu and I make it quite often, but I don’t make it always the exact way like I always do – I like to experiment with things. I’ve had canned spinach (super cheap for the amount you get!) at home, which I bought at an Indian market and wanted to use it for a Palak Tofu – the veganized version of the traditional Palak Paneer, which is a Indian Cheese in a spinach gravy. If you have about 15 minutes – you can make this delicious and comforting Palak Tofu.
If you want to use fresh spinach for this dish, check out my other Palak Tofu recipe.
Quick and Dirty, Vegan Palak Tofu
This is a super quick version of vegan Palak Tofu - the plant-based alternative to the traditional Palak Paneer. It uses canned spinach as a base!
Ingredients
- 14 oz canned spinach
- 1/2 block / 6 oz firm tofu
- 1 teaspoon canola oil
- 1/2 teaspoon Kala Namak
- 1/2 teaspoon curry powder
- 1/2 teaspoon ginger powder
- 3/4 cup full-fat canned coconut milk
- 1/4 cup tomato purée*
- 3/4 teaspoon salt
Instructions
- In a large pan on medium-high heat, add the canned spinach, coconut milk and tomato purée and mix. Let it thicken up while preparing the tofu.
- Cut the tofu in little cubes and add it in a another hot pan. Season with the Kala Namak. Pan-Fry it for about 5 minutes, stir occasionally.
- Add the salt, ginger powder and curry powder to the spinach curry. Taste and add additional spices to your liking.
- Once the spinach curry is hot and tastes delicious, add the tofu cubes to the curry and give it a good mix.
- Your quick and dirty Palak Tofu is ready to be served!
Notes
*I used store-bought tomato purée (with salt, no additional herbs) for this recipe - it's often canned or in cartons, not to confuse with tomato paste which is thicker in consistency.
The Palak Tofu is best served with some Homemade Naan and Basmati Rice.
The Palak Tofu is best served with some Homemade Naan and Basmati Rice.
Nutrition
Calories: 329kcalCarbohydrates: 17gProtein: 17gFat: 24gSaturated Fat: 16gSodium: 1662mgPotassium: 1241mgFiber: 6gSugar: 4gVitamin A: 23435IUVitamin C: 15.3mgCalcium: 314mgIron: 8.6mg
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More delicious vegan curry recipes:
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Colleen
Wednesday 18th of August 2021
OMG wow, this recipe is unbelievably tasty and easy!!
I wasn't able to find canned spinach or tomato puree in my local grocery, so I used 8oz of fresh spinach (sauteed separately) and 1:1 tomato paste/water.
Adding this to my staple recipe list. Thank you!!!
Kate
Friday 18th of January 2019
OMG, I just made this and it’s delicious! I was a little apprehensive about the canned spinach, but this was as good as anything I’ve had in a restaurant. My 6-year-old daughter loved it too!
Bianca
Saturday 19th of January 2019
Hah! Yes, canned spinach is such a shortcut but I love it!
Joley H.
Friday 24th of July 2015
is there a substitute for the kala namak you could recommend? Thanks.
Bianca
Friday 24th of July 2015
Hi Joley! The Kala Namak adds an unique "eggy" taste to the tofu, but you can use regular salt instead.
Anu-My Ginger Garlic Kitchen
Monday 29th of June 2015
Very true, life is too short for only one version of Palak Tofu! Loved this beautiful version of Palak Tofu! And also loved the fact that this will be ready in 15 minutes! YUMMY! :)
bianca
Monday 29th of June 2015
Anu, this comment coming from you means a lot to me! I know it's not authentic at all but it tastes delicious and is even possible to make it after a long day of work. :) Thank you so much <3
[email protected]
Monday 29th of June 2015
This sounds like the perfect after-work recipe: when you're coming home late and craving some "real" warm food but can't be bothered to spend the next hour and a half in the kitchen.