Creamy Palak Tofu


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Creamy Palak Tofu

Before going vegan, I used to make palak paneer (blended spinach with cottage cheese) every other week. It was one of my fav comfort food which paired up really well with rice, chapati, or even naan.

Palak Tofu

Palak tofu was probably one of the first meals I prepared after going vegan.

Palak Tofu

It’s insanely easy to veganize – just replace cottage cheese with tofu and dairy cream with coconut cream. Of course, you can always play with the spices to give it a more pleasing and heart-warming taste.

Palak Tofu

I used the traditional cooking method of first sauteeing the veggies and then blending them. This way you get more flavor than just blending the raw veggies and then cooking them later.

Palak Tofu

Instead of marinating the tofu, I simply sauteed them with spices. I advise you cook them over low heat (for 10 minutes). Stir regularly, preferably once every 2 minutes.

Palak Tofu

Needless to say, this tasted heavenly! 😛

If you love Indian food, or are/were a fan of palak paneer, you have to give Palak Tofu a try.

Palak Tofu


Palak Tofu
5 from 2 votes
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Palak Tofu

Delicious vegan palak paneer, palak tofu recipe

Course Dinner, Lunch
Cuisine Indian
Keyword palak paneer, paneer, tofu, tofu paneer
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 people
Calories 583 kcal
Author Veganbell

Ingredients

  • 1 tablespoon coconut oil
  • 1/2 teaspoon cumin seeds
  • 1 onion chopped
  • 3-4 cloves garlic halved
  • 1/2 inch ginger
  • 1-2 green chilies
  • 2 medium tomatoes chopped
  • 1/2 cup cashews soaked
  • Salt
  • 250 gm. / 9 oz. spinach
  • 1 tablespoon olive oil
  • 250 gm. / 9 oz. tofu cut into 1.5-inch cubes
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/4 cup water
  • 1/4 cup coconut cream or coconut milk

Instructions

  1. Heat a skillet over low-medium heat. Add coconut oil.

  2. Once it's hot, add cumin seeds. Stir and let it splutter.

  3. Add onion + garlic + ginger + chilies and saute for 3-4 minutes over medium heat or until the onions are translucent.

  4. Add tomatoes + cashews + salt. Stir and cook for 2-3 minutes.

  5. Add spinach. Stir and cook until wilted (1-2 minutes).

  6. Turn off the heat and let it cool for sometime. Then transfer everything to a blender and blend until creamy.

  7. Next, add 1 tablespoon olive oil to the skillet (give it a quick rinse before using). 

  8. Once it's hot, add cubed tofu. Stir and saute for 3 minutes. Then add turmeric, cumin powder, coriander powder. Saute for 10 minutes over low heat (stir every 2 minutes). 

  9. Now add the spinach puree + water. Stir and cook for 1 minute over low heat.

  10. Turn off the heat, add coconut cream and give it a final stir. Serve with rice.

Recipe Video

Recipe Notes

  1. You can skip cashews it you're allergic to nuts.
  2. Conversely, if you want a more creamy texture, you can double the cashews.
Nutrition Facts
Palak Tofu
Amount Per Serving (3 servings)
Calories 583 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 19g 95%
Total Carbohydrates 29g 10%
Dietary Fiber 7g 28%
Sugars 6g
Protein 23g 46%
Vitamin A 244.4%
Vitamin C 59.5%
Calcium 31.9%
Iron 48.4%
* Percent Daily Values are based on a 2000 calorie diet.

If you enjoyed this recipe, check out this Ethiopian Lentil Stew. One of my fav!


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2 Comments

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  1. Made this recipe as soon as I saw someone share it on fb, and I’m so glad I did. It turned out so lush and creamy and hearty, thank you.