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A delicious vegan twist on the classic Palak Paneer! Creamy spinach gravy simmered with aromatic spices and tender pan-fried tofu cubes. This wholesome North Indian curry is both healthy and satisfying.
For 4 servings
Prepare Tofu and Spinach
Make the Cashew Cream
Cook the Masala Base
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A delicious vegan twist on the classic Palak Paneer! Creamy spinach gravy simmered with aromatic spices and tender pan-fried tofu cubes. This wholesome North Indian curry is both healthy and satisfying.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 271.6 calories per serving with 11.25g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Simmer
Finish and Serve
Replace tofu with paneer for a traditional vegetarian Palak Paneer, or use boiled chickpeas or sautéed mushrooms for a different vegan option.
For a nut-free version, replace the cashew paste with 1/4 cup of full-fat coconut cream or 2 tablespoons of sunflower seed paste.
To add a traditional smoky flavor, place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to it, pour 1/2 tsp of ghee or oil over it, and immediately cover the pan for 2-3 minutes to trap the smoke.
For a more complex flavor, use a mix of greens like 70% spinach and 30% mustard greens (sarson) or fenugreek leaves (methi).
Tofu is a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support.
The monounsaturated fats from cashews, combined with the fiber from spinach and the low saturated fat content of tofu, contribute to a heart-healthy diet by helping manage cholesterol levels.
This dish is rich in antioxidants and vitamins like Vitamin C and A from spinach and tomatoes, which help strengthen the immune system and protect the body against free radicals.
One serving of Palak Tofu (approximately 1 cup or 310g) contains around 300-350 calories, depending on the amount of oil and cashews used. It's a well-balanced meal with protein, healthy fats, and complex carbohydrates.
Yes, Palak Tofu is very healthy. It's packed with plant-based protein from tofu, iron and vitamins from spinach, and healthy fats from cashews. It's also high in fiber and naturally gluten-free, making it a nutritious choice for a main meal.
Absolutely. Thaw about 300g of frozen chopped spinach completely and squeeze out all the excess water before blending. You can skip the blanching step if you use frozen spinach.
This usually happens if the spinach is overcooked or if it's cooked in an iron pot for too long. To prevent this, blanch the spinach for just 2 minutes and immediately shock it in ice water. This helps lock in the chlorophyll and maintain a vibrant green color.
Yes. To make it nut-free, you can omit the cashews and use 1/4 cup of coconut cream for richness, or blend 2 tablespoons of sunflower or pumpkin seeds with water to create a creamy paste.
Store leftover Palak Tofu in an airtight container in the refrigerator for up to 3-4 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave.