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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!
Course Main Course
Cuisine Indian, Vegan
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 -3
Calories 329kcal
Author Elephantastic Vegan


  • 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


  • 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!


*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.


Calories: 329kcal | Carbohydrates: 17g | Protein: 17g | Fat: 24g | Saturated Fat: 16g | Sodium: 1662mg | Potassium: 1241mg | Fiber: 6g | Sugar: 4g | Vitamin A: 23435IU | Vitamin C: 15.3mg | Calcium: 314mg | Iron: 8.6mg