Vegan Palak Paneer spinach tofu curry with a bowl of rice

This spinach tofu curry is a vegan version of Palak Paneer. Infused with healthy spices, onion, ginger, and garlic, vegan palak paneer is a delicious, hearty dish you crave in winter. Serve with rice, naan, or a simple salad.

Serving Size: 6

Ingredients for Pan Fried Tofu

  • Firm Tofu, 12-14 oz, cut into bite-sized cubes
  • Garam masala, ½ teaspoon
  • Sea salt, ½ teaspoon
  • Coconut oil, 1 Tablespoon,  for pan frying tofu

Ingredients for Spinach Curry

  • Spinach, about 500 gram or 1 pound, thoroughly washed
  • Coconut oil, 2 Tablespoon
  • Ground cumin, ½  teaspoon
  • Bay leaf, 1
  • Onion, 1, finely chopped
  • Garlic, minced, 1 Tablespoon
  • Ginger, minced, 1 Tablespoon
  • Ground fenugreek, 1 teaspoon
  • Garam masala, 1 teaspoon
  • Coriander, ½ teaspoon
  • Turmeric, ¼ teaspoon
  • Sea salt, ½ teaspoon
  • Black pepper, ½ teaspoon
  • Cayenne pepper, pinch, optional
  • Coconut cream, 160 ml or ⅔ Cup
  • Lemon wedges for garnish
  • Cilantro or parsley, chopped, for garnish

Instructions for Vegan Palak Paneer

1.In a bowl, mix garam masala, sea salt, and tofu cubes.

2.Heat a skillet over medium heat. Add coconut oil and pan fry tofu cubes on each side until golden. Set aside.

3.Bring a large pot of water to a boil. Put spinach in the pot in batches. Cook each batch for a couple of minutes until wilted. Drain it and rinse with cold water. Set aside.

4.Puree the spinach in a blender or food procesor. If necessary, add some water to the spinach.

5.In a large pot over medium heat, melt coconut oil. Add ground cumin and bay leaf until fragrant. Add onion and cook for several minutes until softened. Add garlic and ginger and stir fry for 1 minute.

6.Add spices and the spinach puree. Stir occasionally over a medium heat.

7.Add coconut cream and throw in the pan fried paneer and mix. Add more salt or pepper if desired.

8.Serve with lemon wedges and cilantro or parsley for garnish.

Watch How to Make Vegan Palak Paneer

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