Vegan Palak Tofu “Paneer”

My vegan palak tofu “paneer” curry recipe is a deliciously creamy, vibrantly green dish in a mildly spiced fresh spinach sauce. Traditionally it’s made using cottage cheese or paneer but this vegan version uses protein packed tofu.

What you need to make Vegan Palak Tofu

• Cashew nuts
• Garlic
• Ginger
• Green chilli’s
• Coconut oil
• Cumin seeds
• Cardamon pods
• Cinnamon stick
• Cloves
• Onion
• Spinach
• Tofu
• Tomatoes
• Garam Masala

Start by blanching the spinach in boiling water for two minutes, and then immersing in a bowl of ice cold water and draining. Leave to dry on a tea towel.

Blend the blanched and drained spinach with the cashews, water, garlic, ginger, green chillies, salt and pepper. Blend until smooth to create your delicious bright green spinach (palak) sauce. Set this aside for later.

Then heat a large pan over a medium heat with the coconut oil. Add in the cumin seeds, cinnamon, cardamon and cloves. Fry these until fragrant for about two minutes. It should smell delicious! Now it’s time to add in the onions into a pan, and cook until transparent for about 5 minutes. Next you want to add the garlic, and fry for a further 2 minutes. Then, add in the tomatoes and a pinch of salt and fry until softened. Sprinkle in the garam masala and cook for another 2 minutes. Things should smell absolutely delicious. 

Finally stir through the prep-prepared spinach sauce, add in the chopped tofu (no need to pre-cook as it will resemble the paneer more) and heat through for a few minutes.

Now it’s ready, serve with rice and/or naan! For a real Indian inspired feast pair with my Pilau Rice, Courgette Raita and Coconut Dahl.

More delicious curry recipes

• Broccoli & Lentil Tabbouleh
• Spicy Tempeh Salad
• Fattoush Salad
• Vegan Caesar Salad

Did you make this Vegan Palak Tofu “Paneer”? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.

Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.

Vegan Palak Tofu "Paneer"

My vegan palak tofu "paneer" curry recipe is a deliciously creamy, vibrantly green dish in a mildly spiced fresh spinach sauce. Traditionally it's made using cottage cheese or paneer but this vegan version uses protein packed tofu.

Print Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings 4 people

Cook ModePrevent your screen from going dark

MetricUS Customary

Ingredients

Spinach sauce

• 250 g spinach (stems removed)
• 1/4 cup cashew nuts (soaked overnight in 1/2 cup of water (or in boiling water for 1 hour if pushed for time))
• 2 garlic cloves
• 1 thumb ginger
• 1-2 green chillies
• sea salt and black pepper

Curry

• 1 tbsp coconut oil
• ¼ tsp cumin seeds
• ½ cinnamon stick
• 2 cardamon pods
• 2 cloves
• 1 small onion (finely chopped)
• 3 garlic cloves (grated)
• 2 tomatoes (finely chopped)
• ½ tsp garam masala
• salt and pepper
• 1 block of firm tofu (cubed)

Instructions 

• Blanch the spinach in boiling water for two minutes, and then immerse in a bowl of ice cold water and drain. Leave to dry on a tea towel.
• Blend the blanched and drained spinach with the cashews, water, garlic, ginger, green chillies, salt and pepper. Blend until smooth. Set aside.
• Heat a large pan over medium heat with the coconut oil. Add in the cumin seeds, cinnamon, cardamon and cloves. Fry until fragrant for about two minutes.
• Add in the onions and cook until transparent for about 5 minutes. Next add the garlic, and fry for a further 2 minutes. Then add in the tomatoes and a pinch of salt and fry until softened. Sprinkle in the garam masala and cook for another 2 minutes.
• Finally stir through the spinach sauce, add in the chopped tofu and heat through for a few minutes. Serve with rice and/or naan!

Nutrition

Calories: 182kcalCarbohydrates: 15gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 156mgPotassium: 776mgFiber: 4gSugar: 5gVitamin A: 6.377IUVitamin C: 31mgCalcium: 125mgIron: 4mg

⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!

We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.