top of page
Writer's pictureSAP

How to make vegan Palak paneer with Tofu

This is a vegetarian or vegan version of the classic Indian dish palak paneer, which uses tofu instead of paneer. This dish is full of nutrition's and delicious spices, making it a nutritious and satisfying meal. It gives you the nutrients of spinach which are very beneficial for your health. Let's see how it is made:



Serve: 4 People Time: 1-1/2 hour

Ingredients to make Palak tofu:

  • 400g firm tofu, cut into cubes

  • 6 cups fresh spinach (about 2 large bunches) or 500g frozen spinach

  • 1 medium onion, finely chopped

  • 2 medium tomatoes, finely chopped or pureed

  • 1 tablespoon ginger-garlic paste

  • 2 green chilies, finely chopped

  • 1 teaspoon cumin seeds

  • 1 teaspoon garam masala

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric powder

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon red chili powder (optional, adjust to taste)

  • 1/2 cup coconut milk or cashew cream (for creaminess)

  • 2 tablespoons oil (vegetable or coconut)

  • Salt to taste

  • Fresh coriander leaves for garnish


How to make vegan Palak paneer with Tofu


Method of making vegan Palak Tofu:

  • If you are using fresh spinach, wash its leaves thoroughly and soak them in boiling water for 2-3 minutes till they wilt.

  • Then strain the spinach and immediately put it in cold water to retain its green colour.

  • Grind the spinach to make a smooth puree and keep it aside.

  • If you are using frozen spinach, thaw it and make a puree.

  • Heat 1 tbsp oil in a pan. Lightly fry the tofu pieces till they turn golden on all sides and keep it aside.

  • Heat the remaining oil in the same pan and add cumin seeds. Let them crackle.

  • Now add finely chopped onions and fry till they turn golden brown.

  • After this, add ginger-garlic paste and green chillies and fry for 1-2 minutes till they become aromatic.

  • Now add chopped or pureed tomatoes, turmeric, ground coriander, garam masala, cumin powder and red chilli powder. Mix it well and cook for 5-7 minutes till the oil separates from the mixture.

  • Add the spinach puree to it and mix well and cook for 5 minutes on medium flame. Add salt to taste and adjust the seasoning as per the requirement.

  • Add the fried tofu pieces to the spinach gravy and mix gently.

  • Add coconut milk or cashew cream to make the curry creamy. Let it simmer for another 5-7 minutes so that the tofu absorbs the flavours.

  • Sprinkle roasted cumin seeds and coriander over it and mix well.

  • Serve this spinach tofu with basmati rice, quinoa or any Indian bread like roti or naan.



0 views0 comments

Recent Posts

See All

Comments


bottom of page