Comfort food in a bowl! Vegan Palak Paneer is a traditional curry dish made with pureed spinach, coconut cream and a lot of spices. Here is our version with tofu. An easy and flavorful dinner!
Vegan Palak Paneer With Tofu
- One of the most popular vegetarian Indian dishes.
- Traditional recipe that normally uses Indian cheese (link to website). Here we use tofu for a good texture and proteins.
- Creamy curry using coconut milk, to make it a vegan and lactose free meal.
- Pureed spinach to give it a healthy green color and a good way to eat veggies.
- A curry full of spices: garlic, fresh ginger, garam masala, cumin and coriander powder.
Vegan Palak Paneer Using Frozen Spinach
You probably know that fresh spinach loses so much volume when it’s cooked. So instead of using it fresh, use it frozen for more convenience! Same taste, but less work.
What Tofu to Use?
We prefer using extra firm tofu to get that stand-up cooking with the perfect texture. Here, we added it directly into the curry and let it cook for a few minutes. You can also pre-cook the tofu cubes in a pan with some oil if you’re looking for crispier texture.
How to Serve Vegan Palak Paneer With Tofu?
You can eat it on its own, because it’s just so good! But we also recommend serving it with some basmati rice and naan bread.
Conservation
Place it in an airtight container and place it in the fridge for up to 5 days. That’s the kind of meal that will be even better reheated!
Other Comfort Food Recipes to Try :
Vegan Palak Paneer with Tofu (Spinach Curry)
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minutesComfort food in a bowl! Palak Paneer is a traditional curry dish made with pureed spinach, coconut cream and a lot of spices. Here is our version with tofu.
Ingredients
2 tbsp of vegan butter (or regular unsalted)
1 yellow diced onion
3 garlic cloves, minced
2 tbsp of grated fresh ginger
2 tsp of ground Garam Masala
2 tsp of ground cumin
2 tsp of coriander powder
1 can of full fat coconut milk (400ml)
1 tbsp of maple syrup
1 ½ cup of frozen spinach
1 block of extra firm tofu (454g)
Juice of 1 lime
Serve it with : Basmati rice and naan bread
Instructions
- In a pot over medium heat, melt butter and sauté the onion for 10 minutes.
- Add garlic, fresh ginger and spices (Garam Masala, cumin and coriander). Cook for 1 minute. Season well.
- Add coconut milk, maple syrup and frozen spinach and cook for 2 minutes, making sure the spinach is thawed.
- Remove from the heat and add the mixture to a blender. Blend for 2–3 minutes.
- Prepare the tofu. Make sure you remove any excess of water with paper towels. Cut the tofu into cubes.
- In the same pot, add the sauce and tofu. Cook for about 5 minutes.
- Add lime juice and a splash of water if needed (depending on the texture). Season well.
- Serve with some rice and naan bread*.
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