Palak Tofu
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.
Ingredients
- 250 grams fresh spinach (palak)
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 4 garlic cloves
- 1 ginger piece
- 2 green chilies (adjust for spice)
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional)
- 2 teaspoons oil or vegan butter
- 200 grams tofu (firm or extra-firm), cubed
- 1 teaspoon oil (for sautéing)
- A pinch of salt and turmeric
- Cashew cream or coconut cream
- Lemon juice
- Fresh coriander leaves
For Spinach Gravy
For Tofu
Optional Garnishes
Instructions
- 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.
- Heat oil in a non-stick pan. Lightly sauté tofu cubes with a pinch of turmeric and salt until golden. Set aside.
- Heat oil in a pan. Add cumin seeds; let them crackle. Sauté garlic, ginger, and onions until translucent.
- Add tomato puree and spices (turmeric, red chili, garam masala). Cook until oil separates from the masala.
- Add spinach puree to the gravy. Mix well and simmer for 5–7 minutes. Adjust salt.
- Stir in sautéed tofu and let it absorb the flavors for another 2–3 minutes.
- Add a dollop of cashew cream or coconut cream for richness (optional).
- Serve hot with roti, naan, or steamed rice.
Garnish & Serve
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.