Creamy Vegan Palak 'Paneer' with Tofu
Prep
20m
Cook
30m
Total
50m
Serves
4
Cal
380
“Indulge in a classic Indian comfort food, reimagined with tender tofu and a rich, vibrant spinach gravy that's incredibly satisfying.”
Indulge in a classic Indian comfort food, reimagined with tender tofu and a rich, vibrant spinach gravy that's incredibly satisfying. Inspired by Indian flavors, this worth-the-wait creamy vegan palak 'paneer' with tofu comes together with just a handful of ingredients and yields 4 generous servings. At 380 calories per serving, it's a satisfying choice that doesn't compromise on nutrition. Ready in 50 minutes (20 min prep, 30 min cook), it's proof that plant-based comfort food can be both simple and extraordinary.
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Instructions
- 1
Press the extra-firm tofu for at least 20 minutes to remove excess water. Once pressed, cut it into 1/2-inch cubes.
- 2
Heat the oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic, grated ginger, and green chili (if using). Sauté for another 1-2 minutes until fragrant.
- 4
Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 30 seconds, stirring constantly, until aromatic.
- 5
Add the roughly chopped spinach to the pan. It will look like a lot, but it will wilt down quickly. Cook, stirring occasionally, until all the spinach has wilted, about 5-7 minutes.
- 6
Carefully transfer the cooked spinach mixture to a blender. Add the 1/2 cup water or vegetable broth and the soaked cashews (drained). Blend until completely smooth and creamy. If you're using coconut milk instead of cashews, add it now.
- 7
Return the spinach puree to the pan. Add the cubed tofu and gently stir to coat. Bring the mixture to a gentle simmer.
- 8
Season with salt to taste. Allow it to simmer for 5-7 minutes, allowing the flavors to meld and the tofu to absorb some of the delicious gravy.
- 9
Remove from heat and stir in the fresh lemon juice. This brightens the flavors beautifully.
- 10
Serve hot with basmati rice, naan bread, or roti. Garnish with fresh cilantro and a swirl of vegan cream if desired.
Pro Tips
This recipe packs 25g of protein per serving. For even more protein, add a scoop of plant-based protein powder or extra beans.
If you have a wok, use it. The high heat and shape create better texture and flavor development than a regular pan.
Taste as you go and adjust seasoning before serving. Plant-based dishes often benefit from a squeeze of lemon or a pinch of salt at the end.
Serving Suggestions
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