Vegan Palak Paneer with Tofu
A vibrant, restaurant-quality vegan spinach curry featuring tofu cubes and a creamy cashew-based sauce. It offers a healthy, dairy-free twist on the classic Indian palak paneer using blanched spinach and aromatic spices.
Ingredients
- 1 block extra firm tofu (14-16 oz block)
- 4 teaspoons neutral-flavored oil (for baked method)
- 1 teaspoon kosher salt (for baked method)
- 1 teaspoon ground cumin (for baked method)
- 0.5 teaspoon garam masala (for baked method)
- 0.25 teaspoon cayenne pepper (for baked method)
- 1 tablespoon nutritional yeast (optional)
- 9 ounces spinach, washed and stems removed
- 0.5 cup raw cashews, soaked and drained
- 1.25 cups water (for sauce)
- 2 cloves garlic cloves, whole (for sauce)
- 1.5 inches fresh ginger, chopped (for sauce)
- 1 piece serrano pepper (for sauce)
- 2 pieces small tomatoes, roughly chopped (for sauce)
- 0.75 teaspoon kosher salt (for sauce)
- 1 tablespoon coconut oil
- 1 teaspoon whole cumin seeds
- 1 piece medium yellow onion, diced
- 4 cloves garlic, minced
- 0.25 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 0.75 teaspoon kosher salt (for masala)
- to taste freshly cracked black pepper
- 1 piece bay leaf (optional)
- 1 teaspoon garam masala (for masala)
- 0.5 tablespoon fenugreek leaves (kasoori methi)
- to taste lemon or lime juice
- for garnish chopped cilantro
Instructions
- Soak cashews in boiling water for 20-60 minutes, then drain. Prepare the tofu using one of two methods: for the boiled method, boil cubed tofu in salted water for 2 minutes and drain; for the baked method, press and cube tofu, toss with oil and spices, and bake at 400°F (200°C) for 20-25 minutes until crispy.
- Blanch the spinach in a large pot of boiling water for 2 minutes until wilted but bright green. Immediately transfer to an ice bath, then squeeze out as much water as possible and pat dry.
- Create the spinach sauce by blending the blanched spinach, soaked cashews, 1.25 cups water, 2 whole garlic cloves, ginger, serrano pepper, tomatoes, and 3/4 tsp salt until completely smooth.
- Heat oil in a large pan over medium heat and sizzle cumin seeds for 30 seconds. Add onion and cook until golden brown. Stir in minced garlic, turmeric, coriander, salt, pepper, and bay leaf, cooking for about 1 minute until fragrant.
- Pour the blended spinach sauce into the pan and simmer for about 5 minutes to thicken and meld flavors. Stir in the garam masala, fenugreek leaves, and prepared tofu cubes. Finish with a squeeze of lemon or lime juice and garnish with fresh cilantro.