Vegan Palak Tofu Paneer - Tofu in Spinach curry. Glutenfree Recipe - Vegan Richa (2024)

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Spiced Tofu

• 2 teaspoons oil
• 7 oz (198.45 g) firm tofu block , 1.5 cups cubed tofu, pressed for 10 mins to remove excess moisture and then cubed
• 1/4 tsp (0.25 tsp) salt or to taste
• 1/2 tsp (0.5 tsp) cumin powder
• 1/2 tsp (0.5 tsp) garam masala
• 1/2 tsp (0.5 tsp) garlic powder
• a generous pinch of kala namak , optional, or use 1 tsp nutritional yeast
• 1/2 tsp (0.5 tsp) cayenne Or use paprika for less heat

Spinach curry

• 2 cups (60 g) packed Spinach washed, chopped if large, Or 6-8 oz frozen spinach
• 1/4 cup (62.5 ml) water
• 1/4 cup (56.5 ml) almond milk or coconut milk (use less or more for preferred consistency)
• 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 (0.25 tsp) salt to taste
• 1 teaspoon raw sugar or maple syrup
• 1/4 to 1/2 teaspoon (0.25 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

• 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 fresh 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.

Nut-free, use coconut milk or coconut cream instead of almond milk and garnish with coconut cream. Omit cashews

Soy-free : Use chickpea tofu or 1.5 cups cooked chickpeas

Variation:

Reserve some of the crisped tofu to add on top and serve.

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.

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 Facts

Vegan Palak Tofu "Paneer" - Tofu in Spinach Sauce

Amount Per Serving

Calories 226Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 1g6%

Sodium 598mg26%

Potassium 403mg12%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 4g4%

Protein 13g26%

Vitamin A 3540IU71%

Vitamin C 20mg24%

Calcium 208mg21%

Iron 3.3mg18%

* Percent Daily Values are based on a 2000 calorie diet.