VEGAN PALAK PANEER WITH CURRIED TOFU

For years I’ve been wanting to make a plant-based take on palak paneer. The vibrant green color lures me in every time. Thankfully, this recipe is not only simple to make, but also incredibly delicious and requires just 30 minutes! Let me show you how it’s done.

Overhead image of vegan palak paneer ingredients on a cutting board, including tomato, pepper, ginger, spinach, and tofu

This recipe starts with prepping your tofu in curry powder, coconut aminos, and nutritional yeast to mock the paneer or cheese in the classic take on the dish.

Overhead image of tofu being browned in a cast iron skillet with curry spices

Next you’ll sauté onion, garlic, ginger, and serrano pepper with cumin seed. Once browned, you’ll add diced tomatoes and cook until tender.

Overhead image of tomatoes, onion, and garlic being sautéed in a skillet with a wooden spoon stirring the ingredients

While that’s happening, you’ll blanch some spinach and add to a blender with your sautéed vegetables. This creates a creamy base for the palak paneer, which will blend beautifully with your cheesy, crispy tofu!

Overhead image of a blender with palak paneer ingredients and steamed spinach on top

All that’s left to do is heat the mixture briefly on the stovetop with some coconut milk and more spices and you’re good to go! Such a hearty and delicious 30-minute meal!

Overhead image of a pan with palak paneer sauce being stirred with wooden spoon, garnished with curry power and coconut milk

We hope you LOVE this dish! It’s:

Quick & easy
Packed with greens
Flavorful
Satisfying
& Incredibly deliciouspr

This would make the perfect weeknight meal when you need something nourishing and delicious on the table fast! It’s filling on its own, but also pairs well with cooked grains, vegetable pakoras, easy naan, or mango chutney for the ultimate Indian-inspired meal!

Into curries? Also check out our 1-Pot Golden Lentil Curry Soup, 1-Pot Chickpea Cauliflower Yellow Curry, or 1-Pot Pumpkin Yellow Curry.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead image of palak paneer with tofu in a metal tin and a hand with a spoon scooping up a serving

Ingredients

US Customary – Metric

TOFU

1 15-ounce block firm tofu (drained, patted dry, and cubed)
1 ½ tsp curry powder (or store-bought)
1 Tbsp coconut aminos
1/4 tsp sea salt
2 tsp nutritional yeast (adds a slightly cheesy flavor)

SPINACH

5 cups loosely packed fresh spinach (organic when possible // 5 cups equals ~6 ounces)
Water

VEGETABLES

1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
1 ½ tsp cumin seed (or ground cumin)
2 Tbsp minced ginger
1 medium diced white onion
1 serrano or jalapeno pepper (seeds removed, diced // add more or less to preferred spiciness)
1 15-ounce can diced tomatoes (slightly drained // or sub fresh chopped ripe tomatoes)
4 cloves garlic (minced // 4 cloves yield ~12 g)
1/4-1/2 cup vegetable broth or water

SAUCE

1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
2 tsp curry powder
1 tsp garam masala
1/3 cup full fat coconut milk (plus more for serving)
Sea salt, coconut aminos, or tamari (to taste // we used a few teaspoons of coconut aminos)

FOR SERVING optional

Rice or Quinoa
Cilantro
Garlic Naan

Instructions

This recipe is all about multi-tasking and is totally doable in 30 minutes. Start by preheating the oven to 425 degrees F (218 C) and draining your tofu. Then wrap in a clean towel and set something heavy on top. (This step can also be done in advance with a tofu press.)
Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.
Heat a medium oven-safe seasoned cast iron over medium heat (if using a stainless steel skillet, add a little oil so it doesn’t stick). Once hot, add the tofu and sauté for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.
Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.
Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent — about 5 minutes.
Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Drain well. Set aside.
Add the tomato mixture to a blender or food processor along with cooked drained spinach and the vegetable broth (or water). Blend into a smooth sauce, scraping down sides as needed. If it has trouble blending, add more vegetable broth or water.
Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.
Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.
Taste and adjust flavor as needed, adding salt or coconut aminos to deepen the flavor and curry powder for more rich curry flavor.
Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a rimmed skillet until hot.

Notes

*Recipe inspiration from Veg Recipes of India.
*Nutrition information is a rough estimate calculated with avocado oil and lesser amount of vegetable broth and without optional ingredients.