I fully admit, I was not always a big fan of Tofu. In fact, neither was I a big fan of paneer (cottage cheese). I guess it had something to do with the texture. They also don’t taste like much, so they need getting used. Anyway, long story short, I decided to try tofu in place of paneer, in this popular North Indian recipe, Palak Paneer.

 

Extra Firm Tofu

 

Tofu, being a watery, soy-based product, is somewhat tricky to handle. I remember the first time I cut open a tofu tetra pack, I almost ruined the whole thing, by dropping it on the counter. Lucky for me it was a soft landing, so I was able to save it from crumbling. Perhaps the most stable is the extra firm variety of tofu, which I used straight up first time, without draining the water. For some recipes, draining water is recommended, so I ended up investing in a Tofu Press.

 

Tofu Press

 

While there are several tofu presses you can choose from, the one I ended up was this simple device that’s highly rated on Amazon. It is easy to use – just insert the tofu slab between the two plates and tighten the screws gently. Water drains out slowly and the whole process takes about 15 minutes. Draining the water made it easier to cut and cook the tofu.

 

Vegan Palak Tofu Recipe

 

In general, Palak (spinach) paneer recipe uses milk or cream, to get that creamy taste and texture. Since I don’t enjoy creamy dishes all that much, I decided to skip that ingredient in this recipe. My concerns about ruining the dish by eliminating milk/cream were unfounded. The spices, onion, and tomato, blended with slightly cooked spinach, make this dish so flavorful, you will not miss the cream! I was also pleasantly surprised about how good the sautéed tofu tasted in this blend.

 

Why Is This Healthy?

Spinach is low in calories, high in iron, fiber and antioxidants. It helps lower blood pressure and improve vision. Tofu is a nutrient-dense food. It is low in calories but high in protein and fat, and this makes it a great choice not just for vegans and vegetarians, but for anyone that wants a variety in their diet. It also contains many important vitamins and minerals.

 

While you’re here, don’t forget to check out our delicious North Indian recipes:

 

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Vegan Palak Tofu Recipe

This wholesome North Indian recipe made with tofu in a spicy spinach sauce, is delicious! Enjoy with steamed rice or hot rotis.
Course Main Course
Cuisine Indian
Keyword cumin powder, Garam Masala, Garlic, Ginger, north indian dish, Onion, palak paneer, palak tofu, spinach, tofu, Tomato, turmeric
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 People
Calories 325kcal

Ingredients

Tofu

  • 3 Cups Extra Firm Tofu - Pressed and cut to small pieces
  • 1/4 Teaspoon Sea Salt
  • 1/2 Teaspoon Red Chili Powder
  • 1/2 Teaspoon Black Pepper - Freshly Ground
  • 1 Teaspoon Coconut Oil

Spinach (Palak) Sauce

  • 5 Cups Spinach - Packed
  • 1 Tablespoon Ginger & Garlic Paste - Or crushed/minced fresh garlic and ginger
  • 1/4 Cup Onion - Fine cut
  • 1/4 Cup Tomato - Diced
  • 1/2 Teaspoon Cumin Powder
  • 1/4 Teaspoon Turmeric Powder
  • 1/2 Teaspoon Garam Masala
  • 1/2 Teaspoon Red Chili Powder - Or cayenne pepper/paprika
  • 1/4 Teaspoon Sea Salt - Or to taste
  • 1 Tablespoon Coconut Oil
  • 1/4 Cup Filtered water

Instructions

Tofu

  • After pressing tofu in a tofu press and draining water, cut tofu to small cubes (you can eliminate this step if you do not have a press). Heat one teaspoon of oil in a pan. Add tofu cubes, cook for a minute and sprinkle salt, pepper, chili powder. Mix well and cook tofu gently till it is browned on all sides. Set it aside in a bowl.

Spinach (Palak) Sauce

  • Cook spinach in the same pan for a minute and set aside.
  • Add one teaspoon of oil, sauté crushed ginger and garlic, till browned. Add onion and tomatoes and cook for 3 to 4 minutes. Add turmeric, salt, garam masala, chili powder and cumin powder. Mix well. Add cooked spinach, mix and set aside in a bowl. Let it cool for a couple of minutes.
  • Transfer to a blender and blend to fine puree. Add a quarter cup of water to get the right consistency.

Palak Tofu

  • Add cooked tofu and blended sauce to a pan and cook for a couple of minutes, making sure the sauce mixes well with the tofu.
  • Transfer to a serving dish.
  • Serve hot with fresh rotis and sliced cucumber.

Notes

Great with fresh roti or steamed rice.
*Use organic ingredients wherever possible

Nutrition

Nutrition Facts
Vegan Palak Tofu Recipe
Amount per Serving
Calories
325
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
9
g
56
%
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
2
g
Sodium
 
898
mg
39
%
Potassium
 
1106
mg
32
%
Carbohydrates
 
14
g
5
%
Fiber
 
3
g
13
%
Sugar
 
5
g
6
%
Protein
 
30
g
60
%
Vitamin A
 
7494
IU
150
%
Vitamin C
 
25
mg
30
%
Calcium
 
208
mg
21
%
Iron
 
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.

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