I don’t think there’s any dish that combines health and indulgence quite like this Vegan Palak Paneer with Tofu. It’s not only packed with healthy spinach and protein from tofu, but it’s also so flavorful and tasty thanks to mix of Indian spices. How bad does that sound?
What is Palak Paneer and is it vegan?
Palak paneer is a popular north Indian dish typically made with a spiced yet mild curry or gravy with spinach (palak) and cubes of soft Indian cheese (paneer). The sauce often contains a bit of heavy cream as well. It’s typically served with white basmati rice or an Indian flatbread, such as roti, or naan. It’s flavorful, aromatic, and a good way to eat a lot of spinach.
But, it’s not vegan (hi cheese, hi heavy cream).
How to Make Vegan Palak Paneer
To replicate the texture of paneer, veganized Indian recipes often rely on tofu, as I do in my Restaurant-Style Malai Kofta. Similarly, in this vegan Palak Paneer recipe, I swap out the paneer for tofu, but I give you two different options for how to make the tofu (more on that in the next section).
And the spinach gravy is just as creamy as the traditional, but it’s thickened with cashews, not milk or cream. You won’t miss the dairy, I promise!
This vegan palak paneer tastes indulgent but is actually very healthy. You’re eating a ton of spinach, there’s a minimal amount of oil, and it’s made with wholesome ingredients. If you do want to add a bit more decadence, feel free to add some full-fat coconut milk or coconut cream into the spinach gravy when you add the tofu.
Watch! How to veganize Palak Paneer
VEGAN PALAK PANEER | incredible Indian recipe
Two ways to prepare the tofu
When I first tested this recipe, I tried it with baked tofu, primarily because I love crispy baked tofu. It was delicious and very flavorful (I tossed the tofu with spices), but as Max remarked, it didn’t taste/feel that much like paneer, which is the soft, slightly chewy Indian cheese typically used in this dish.
So, I retested this recipe, using boiled tofu instead. To be honest, I didn’t have high hopes for this method because I figured boiling tofu would be quite sad. But I was wrong! I love being wrong when the result equals delicious food!
Boiling the tofu keeps the tofu soft but brings a chewiness to the tofu, akin to the texture of paneer. Think of it as chewy-yet-soft tofu. And if you generously salt your boiling water, it adds even more chewiness to the tofu!
I think both versions of this Vegan Palak Paneer are delicious, which is why I provide both tofu methods in the recipe. Here’s how to decide which version you want to make.
Use the Boiled Tofu Method if:
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You want a more authentic-tasting palak paneer where the tofu really mimics the texture of the paneer
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You want a shorter prep and cook time for the tofu (you don’t need to press the tofu and it takes just 2 minutes to boil)
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You want to minimize the amount of oil in your cooking (the baked tofu is coated in a bit of oil)
Use the Baked Tofu Method if:
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You prefer your tofu to be crispy
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You want two different, distinct textures in this dish (creamy spinach curry + crispy tofu)
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You want to add extra flavor (the tofu is coated in spices and then baked)
How to press tofu
If you opt for the baked tofu method, you will need to press the tofu to remove all the excess water; otherwise, it won’t crisp up in the oven. Place the tofu on a cutting board lined with paper towels; place more paper towels on top of the tofu and weight them down with a heavy cookbook or a heavy skillet filled with a few cans of beans. Let sit for 20-30 minutes to remove excess water.
Want to learn more about how to make tofu taste AMAZING? Check out my comprehensive guide to cooking tofu.
Ingredient Spotlight: Spinach (aka Palak)
Palak paneer is typically made with fresh mature spinach. That said, if you can’t find regular spinach, you can substitute baby spinach (though it is more expensive) or frozen spinach. If you use frozen spinach, you don’t need to blanch it because it’s already been blanched or boiled, but you will want to thaw it.
First, wash the spinach thoroughly. Spinach is quite dirty and sandy, so it’s important to rinse it a few times. Otherwise, you’re likely to bite down on some sand, which is never a pleasant experience.
Next, blanch the spinach in boiling water and then immediately submerge it in an ice bath until it has cooled down. The blanching serves a few roles. It softens the spinach, so your sauce is smooth and creamy and doesn’t have raw bits. It also removes the bitter flavor of spinach (mature spinach is quite bitter in contrast to mild baby spinach). And blanching, as opposed to just boiling, also helps retain the spinach’s vibrant green color.
I’ve seen recipes that don’t call for blanching/boiling the spinach, and honestly, it confuses me. I tried just sautéing the spinach once and it tasted *so* bitter that I had to add several spoons of sugar to calm down the bitterness (and I’m not even someone who’s that sensitive to bitter food…I love me some radicchio)!
After blanching, squeeze out as much water as you can from the spinach. I usually let it dry out a bit on a paper towel or clean kitchen towel while I do any other prep work.
Then, make the spinach sauce. Add the blanched spinach to a blender with raw soaked cashews, garlic, ginger, serrano peppers, tomatoes, water, and salt. Yes, this is an incredibly healthy sauce! Blend until creamy and completely smooth. If you’re using a high-powered blender like a Vitamix, you can go easy on the prep work and not do too much chopping, as the blender will do it all for you.
After you cook the aromatics, pour the spinach sauce into the pan and let it cook for about 5 minutes. This helps slightly thicken up the curry, allows the flavors to meld together, and mellows out the somewhat intense grassy flavor of spinach.
Tips for making this weeknight-friendly
Work efficiently and multitask! While your cashews are soaking, start on everything else: prep, cut, and cook your tofu; clean and then blanch spinach; chop up the aromatics for the masala and spinach sauce.
To save extra time, as noted above, stick with the boiled tofu method. It doesn’t require you to press the tofu for 20-30 minutes and the boiling takes just 2 minutes. Plus, you can use the same saucepan to boil the tofu and blanch the spinach (fewer dishes to wash!).
If you have a powerful blender, such as a Vitamix, you won’t have as much chopping to do for the spinach sauce because the Vitamix will pulverize all the ingredients for you.
By following these steps and working quickly, you can make this meal in 45 minutes. If you work more slowly or take a break to have an evening glass of wine (always a good thing), it’ll take about an hour.
Serving Suggestions
I like to finish this vegan palak paneer with a squeeze of fresh lemon or lime juice—which helps brighten up the cooked spinach flavors—and a garnish of chopped cilantro. If I have coconut yogurt at home, I like to little add just a few spoons of that into the finished dish for a nice tangy balance.
And as mentioned above, if you want to make this dish more indulgent, add a few splashes of full-fat coconut milk or a scoop of coconut cream to the spinach gravy when you add the tofu.
To make this dish a full meal, serve over a bed of white basmati rice (or brown rice) or serve with an Indian flatbread such as paratha, roti, or naan (keep in mind that most store-bought naan breads are not vegan).
If you give this recipe a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!
Vegan Palak Paneer with Tofu
Ingredients
Tofu
- 1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu
For the Baked Tofu Method
- 4 teaspoons neutral-flavored oil, such as grapeseed oil
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon cayenne pepper
- 1 tablespoon nutritional yeast (optional)
Spinach Sauce*
- 8-10 ounces (225-285g) spinach, washed well and tough stems removed
- ½ cup (70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours)
- 1 ¼ (300 mL) cups water
- 2 garlic cloves, peeled but left whole
- 1.5 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped
- 1 serrano pepper, stem removed (remove seeds and membranes for a mild heat)
- 2 small tomatoes, roughly chopped
- ¾ teaspoon kosher salt
Masala
- 1 tablespoon coconut oil, or oil of choice
- 1 teaspoon whole cumin seeds
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ¾ teaspoon kosher salt
- Freshly cracked black pepper
- 1 bay leaf (optional)
- 1 teaspoon garam masala
- ½ tablespoon fenugreek leaves, also known as kasoori methi (optional)
For Finishing
- Freshly squeezed lemon juice or lime juice
- Chopped cilantro
- White rice or Indian flatbread such as roti, naan, or paratha
Instructions
- Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20-30 minutes is enough time. Otherwise, soak at least 1 hour. Then drain.
- Prepare tofu - baking method only. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper. Drain the tofu and press it (“how to press tofu” instructions are in the blog post). Chop the tofu into cubes.1. In a bowl, gently toss the tofu cubes with the 4 tsp oil, 1 tsp kosher salt, 1 tsp cumin, 1/2 tsp garam masala, 1/4 tsp cayenne, and 1 TBSP nutritional yeast (if using).2. Bake on the prepared tray for 20-25 minutes, or until crispy and browned.
- Prepare tofu - boiling method only. Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside.
- Blanch the spinach. Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.
- Make the spinach sauce. Add the blanched spinach to your blender with the soaked and drained cashews and all remaining Spinach Sauce ingredients. Puree until totally smooth, scraping down the sides as needed.
- Make the masala. Heat a large deep pan over medium heat with the oil. Once the oil is shimmering, add the cumin seeds and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently. Add the onion and cook for 4-5 minutes, or until translucent. Add the garlic and cook 1-2 minutes until golden. Add the turmeric, coriander, 3/4 teaspoon kosher salt, a black pepper to taste, and bay leaf (if using). Cook for 30 seconds, stirring the spices into the onions.
- Reduce the heat to medium-low. Pour in the Spinach Sauce and cook for about 5 minutes, until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.
- Stir in the garam masala and, if using, crush the fenugreek leaves into the gravy. If using boiled tofu, add that now Stir gently to combine and cook for 2-3 minutes or until the mixture is heated through. Season to taste with salt and pepper and squeeze a little lemon or lime juice on top. If using baked tofu, serve it on top of the spinach curry at the end.
- Add cilantro to garnish and serve with white rice or Indian flatbread.
Notes
Great recipe, great flavor.
Thanks for the lovely review, Farzana! This one’s a favorite of mine as well :)
Yummy recipe. Girlfriend was impressed. B)
We’re delighted to hear it, Liam. Thanks for sharing!
I absolutely adore this recipe, as well as everything I’ve made from your instant pot book!
One question – can this spinach sauce be made the day before?
Hi Auntie, we’re delighted to hear you enjoy the recipe. And as for your question, yes it definitely can!
I followed this recipe exactly as written, however, I’m wondering if I pureed the spinach sauce a bit too much. Your photo looks delicious and mine looks like baby food haha! My husband had to close his eyes while he tried a bite, but now he’s planning on taking some to work for lunch because the flavor dances on your tongue and tastes amazing! Definitely making again…and again.
Sorry to hear the recipe didn’t turn out exactly as you’d expected, Lori. We’re happy to hear you enjoyed the flavor, though!
Really liked it. I am reheating it tomorrow and we will see if the rest of the family likes it, but I am sure they will!
It did take me about an hour to cook it, from start to finish. However it did come a little bit on the runny side, probably my fault, since I was doubling the amounts. Probably miscalculated something.
Using a high speed blender, like a Vitamix, will give you a very smooth consistency, so if you do not like it that smooth, you can try adding the spinach towards the end of the blending.
Thank you!
Thanks for sharing your experience with us, Ana! Happy to hear you really liked the palak paneer with tofu :)
delicious!! a lot of steps so not something I would make on a weeknight but it was so yummy and worth it! My only suggestion to others is that if you don’t want a fully puréed spinach sauce, add all the spinach sauce ingredients to your blender besides the spinach to get them really smooth before adding the spinach and only blending a bit. With my Vitamix it made the texture of the sauce too smooth for my liking.
Thanks for sharing your tip and experience, Lindy! Happy to hear you enjoyed the recipe.
We loved this recipe so much! My husband was skeptical but he tried and loved it. I recently have changed over to whole food plant based way of eating. I have your instapot cookbook and have made several things. All turned out amazing. Highly recommend this cookbook. Do you have any more cookbooks? Would love to get them. I plan on trying one of your curry’s next. Or maybe the beluga lentils Indian style. Thankyou fir all your hard work.
Thanks for leaving the kind review, Wendy! This recipe is actually next on my list of to-makes! We’re happy to hear you love the cookbook, and you’re in luck regarding another cookbook- Nisha is working on it as we speak! Thanks for being a loyal reader :)
So yummy! I thought I had garam masala but I must have used it. Subbed in curry powder and it was still fabulous. My husband loved it and he is not typically an Indian food fan. Super flavorful! Thank you for another great recipe!
Hi Leanne, thank you so much for such a fantastic review! Appreciate you taking the time! :)
Hi, I’m allergic to nuts but this recipe sounds amazing otherwise. I read that raw soaked sunflower seeds is a good nut-free substitute for raw soaked cashews when making a creamy base. What are your thoughts?
Hi Sharmaine, coconut milk is a great substitute for nuts in this recipe. Many folks have used it with good results. We tend to think sunflower seeds have a particular taste, but perhaps when blended with all the other spices, it won’t be noticeable. But coconut milk would be our first substitute suggestion. Hope that helped!
I was a little skeptical at first when it came to the boiled tofu subbing in for the paneer but, I was very pleasantly surprised at how it REALLY worked. This has always been one of my favorite dishes from my local Indian restaurants and I am a recent convert to plant-based vegan foods so, I went into this with a bit of the omnivore mindset. This recipe is a winner and will be in my regular rotation.
I did do 1 extra step to my tofu and that was that I cut it into 4 slabs and then boiled it in the salted water. After it cooled a bit, I pressed the tofu again until the tofu was about half its thickness then cut into cubes and added it to the pan.
I am so happy that I have found your website. It has really helped me in my switch to the plant-based eating lifestyle.
I think this is the first or second recipe from RPL I’ve tried… and this Palak Tofu was just what I wanted to eat tonight! So tasty! It’s nearly impossible to find paneer in Taiwan, but tofu is readily available to I figured I’d give this a go. It turned out amazingly. I don’t usually eat vegan, but I love the variations of traditionally meat/dairy forward recipes and original ones that Nisha comes up with. Definitely going to be making more recipes in the future! :)
My brother is Vegan and loves Indian food.
I am not vegan and rarely eat Indian food.
My brother did some work around the house and I promised I would cook him some Vegan Indian food. After I made this meal, I was tempted not to tell him and eat this all for myself. OMG it is AMAZING!
Can this be made a day in advance?
Palak Paneer is one of my favorite dishes. I’ve been vegetarian most of my life and ordered this every time we opted for Indian cuisine. Since adopting a 100% vegan lifestyle five years ago, this dish has been off the menu. But now I enjoy Palak Paneer about once a week thanks to Nisha’s masterful recipe development skills. This guilt-free version is better than the dairy-laden original I used to crave. I recommend Rainbow Plant Life to anyone wishing to adopt veganism or simply trying to eat more veggies.
Thank you so much for such a sweet review, Ann! :) We’re over the moon to hear you loved the recipe.
Excellent dish!! Next time I might use 1/2 Spinach and 1/2 Basil with some Pine Nuts to get a more Pesto flavor. This stuff would be great on pasta as is, but even better with a little Pesto bent, IMHO.
Interesting substitution, John! We’re happy to hear you enjoyed the recipe.
I made this for my son since palak paneer is his favorite dish and I’m vegan. It was amazing and he and my husband agreed. I’d probably blend the spinach sauce a bit less smooth.
Thank you for your lovely comment, Jodi! It makes us happy to know that you enjoyed the recipe.
Holy cats! Discovered you on YouTube and decided to try your hummus recipe. Best hummus ever!! Tonight we made your palak paneer with tofu. Omg. Amazing!! Explosion of flavors and textures! Just what we were craving! Fans for life!!
I am not vegan but can’t eat dairy. My daughter, who is vegan, made it and I loved it. Tonight I made it for a friend’s birthday dinner using chick peas instead of tofu (I can’t eat soy either). It was wonderful. They asked for the recipe!
We’re over the moon to hear everyone enjoyed the recipe, Leah. Thanks for your kind words!
Another fantastic recipe Nisha. Your recipes are my absolute favorite! I added coconut milk and it was so decadent and creamy. Thank you!
Hi Megan, it’s great to hear you had success with the recipe. Thanks for the review!
This is my new go to recipe for palak paneer. I made this twice, once each with baked and boiled tofu. The boiled seems to taste closer to paneer but I prefer the taste of the baked tofu. I used baby spinach and it worked well but I think more mature spinach may have more “spinach” flavor and I will have to try that next time. Your Indian recipes are great, I hope you are working on more.
Hi Vijay, thanks for the thoughtful comment! I definitely have a feeling there will be more Indian recipes to come :)