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Tofu Palak ‘Paneer’ Recipe

This recipe is rated 5.0 out of 5.

Healthy choice

Mostly whole foods

Gluten-free option

Protein-packed

Refined sugar free

Nut-free option

Entertaining

Main meals
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A bowl containing white rice, tofu in green spinach curry, and a piece of naan bread, garnished with chopped herbs.
A bowl of vegan palak paneer with plant-based cubes in spinach gravy, served with white rice and flatbread, garnished with coriander.

Turns out, you don’t need the paneer for palak paneer — it’s actually the creamy sauce that carries all that delicious flavour! Swapping the traditional paneer for chunks of wholesome tofu, you’ll be grateful to have this one in your repertoire.

You will need

Serves 4

Tofu Paneer

  • 450g firm tofu, cut into 1.5cm cubes
  • 1 tablespoon lemon juice
  • 1 tablespoon oil, of choice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala

Sauce

  • 1 medium onion, finely chopped
  • 1 tablespoon oil, of choice
  • 3cm piece of ginger, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 200g baby spinach
  • 1 tomato, chopped
  • 1 cup vegetable stock or water
  • 1/2 cup coconut cream, or dairy-free pouring cream
  • Lemon juice, to taste
  • Salt, to taste

To serve

  • Basmati rice, roti or naan
  • Extra dairy-free cream
  • Fresh coriander leaves

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    Preheat your oven to 200°C (convection) or 180°C (fan-forced).

  2. Step 2

    In a large bowl, add the tofu, lemon juice, oil, salt, garam masala and nutritional yeast. Toss until combined then spread on a lined baking tray.

  3. Step 3

    Bake the tofu for 15 minutes (for soft tofu) or 25 minutes (for crispy tofu). Set aside.

  4. Step 4

    In a large saucepan over medium heat, cook the onion in the oil until it becomes slightly translucent. Add the ginger, garlic and spices and cook for a few minutes or until fragrant. Add the baby spinach and tomato and cook until the spinach is wilted. Let the mixture cool slightly then transfer to a blender and blend until smooth.

  5. Step 5

    Return the spinach mixture to the pan. Add 1 cup of vegetable stock and cream and cook until the mixture is heated.

  6. Step 6

    Add the tofu to the spinach sauce and simmer for 3 minutes. Season with lemon juice and salt, to taste.

  7. Step 7

    Serve hot with basmati rice, roti or naan, extra cream and coriander, or as desired.

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