A delicious, vegan alternative to the classic Palak Paneer, Palak Tofu features tofu cubes simmered in a rich, creamy spinach (palak) gravy, spiced with traditional Indian flavors.
Palak Tofu
Ingredients
For Spinach Gravy
For Tofu
Optional Garnishes
Instructions
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Wash spinach thoroughly. Blanch in boiling water for 2–3 minutes, then transfer to ice water to preserve its green color. Puree the spinach with green chilies into a smooth paste.
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Heat oil in a non-stick pan. Lightly sauté tofu cubes with a pinch of turmeric and salt until golden. Set aside.
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Heat oil in a pan. Add cumin seeds; let them crackle. Sauté garlic, ginger, and onions until translucent.
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Add tomato puree and spices (turmeric, red chili, garam masala). Cook until oil separates from the masala.
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Add spinach puree to the gravy. Mix well and simmer for 5–7 minutes. Adjust salt.
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Stir in sautéed tofu and let it absorb the flavors for another 2–3 minutes.
Garnish & Serve
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Add a dollop of cashew cream or coconut cream for richness (optional).
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Serve hot with roti, naan, or steamed rice.
Note
- You can replace tofu with paneer or chickpeas for variety.
- Keeps well in the refrigerator for 2–3 days. Reheat with a splash of water or coconut milk to refresh the consistency.