Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy Red Lentil Dahl, and Vegan Tikka Masala. Tofu Palak Paneer is a rich and aromatic Indian-inspired dish that combines pan-fried tofu with a luxurious and easy vegan spinach curry. With protein from the tofu and plenty of vitamins, minerals, and fiber from the spinach, palak paneer with tofu is as healthy as it is delicious!
What is palak paneer?
Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy (palak) and pieces of Indian cheese (paneer). It has warm and vibrant flavors and plenty of richness from the cheese. While vegetarian, this dish is traditionally not vegan-friendly because of the heavy cream in the gravy and cheese being a main component. My version, however, swaps these for simple vegan substitutions, like golden fried tofu cubes instead of cheese and vegan cream instead of heavy cream. The result? A protein-rich, creamy, and flavor-packed Indian-inspired dinner!
How to make tofu palak paneer
Find the complete recipe with measurements in the recipe card below. Add the pressed tofu cubes to a large bowl and sprinkle the nutritional yeast, garam masala, and salt over top. Toss to coat. Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and fry in a single layer until the pieces are golden brown on all sides. Transfer them to a plate and set aside. Tip: Do not move the tofu around when you first add it to the pan! Instead, leave it alone for a few minutes so a crust can form. This makes it way easier to flip without ripping. Next, boil some water in a large pot and add the spinach. Cook until the spinach leaves wilt, then drain the water. Transfer the blanched spinach to a blender or food processor and blend until it’s as smooth as you like (I like it with some texture, but you can blend it until it’s completely smooth if you’d like). Set aside. Heat more oil in a large skillet over medium heat. Once hot, sauté the onion, garlic, ginger, serrano pepper, and cumin seeds until soft and fragrant. Next, stir in the garam masala, coriander, turmeric, cayenne pepper, and salt. Tip: Stir the aromatics and spices frequently while they’re simmering in the hot oil, or else they might burn. Pour the spinach sauce into the pan with the onion mixture. Stir in the cream, then let the sauce simmer. To finish, add the fried tofu paneer to the pan and toss to coat. Serve the spinach tofu curry over rice with chopped cilantro on top and vegan naan on the side. Enjoy!
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