Palak Tofu - Indian Spinach and Tofu Curry - Vegan Palak Paneer (2024)

• 14.1 oz spinach (400 g)
• 1 tomato
• 13.2 oz tofu (375 g)
• 3 chili peppers
• 8 garlic cloves
• 1 red onion
• 1 inch ginger
• 5 oz coconut cream (150 ml)
• 2 tbsp nutritional yeast
• 3 tbsp cooking oil
• 2 tsp cumin seeds
• 1 tsp tumeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp garam masala
• 1½ tsp salt
• ¼ tsp pepper

• Preheat the oven at 400°F (200°C)

• Cut the tofu into cubes, place them on baking paper and sprinkle some nutritional yeast, salt and pepper over the tofu (you can also add a bit of oil if you want to). Bake in the oven for 30 minutes, or until they have a light golden brown color. Turn them over halfway.

• Bring a pot to a boil and add the washed spinach leaves. Cook for about five minutes.

• Rinse the spinach with some cold water and set aside.

• Cut the onion, garlic, ginger and chili peppers.

• Heat 2 tablespoons of cooking oil (I used coconut oil) in a frying pan. When heated, add the cumin seeds together with the onion, garlic, ginger and chili peppers.

• Cook for about 3 minutes on medium high heat. Next, add the chopped tomato and cook it until the tomato gets soft. Remove from heat and let it cool down a bit.

• Put everything in a food processor or blender together with the spinach and a splash of water. Mix into a smoothe paste.

• Using the same frying pan, heat 1 more tablespoon of oil and add all the spices and salt. Mix it all together before adding in the spinach paste.

• Also add the coconut cream and let it simmer for about 5 minutes.

• When the tofu is nicely baked, mix it well with the curry and remove from heat.

• Serve with basmati rice or Indian bread.

• Optional: garnish the palak tofu with a swirl of coconut cream and some chili flakes.

TOFU

• Make sure to press the tofu first to remove some of the moisture.
• Instead of baking the tofu in the oven, you can cook it in a frying pan with some vegan butter. I really recommend trying it this way too! Season the tofu with salt, pepper and nutritional yeast. Heat 1 tbsp of vegan butter in a frying pan, and cook the tofu until all pieces have a golden brown color.

SPICY

• If it's too spicy, add more coconut cream.