Creamy Vegan Palak Tofu (Plant-Based Palak Paneer)
Golden pan-seared tofu cubes simmered in a velvety, spiced spinach and garlic gravy with cashew cream. A 100% plant-based recreation of the classic North Indian comfort dish.
Prep Time
15 mins
Cook Time
15 mins
Total Calories
118 kcal
Plant Protein
7.4g
Ingredients Checklist
Send to List →- 400g
- 1/3 cup (80ml)
- 1 tbsp
🍳 Equipment Needed:
Step-by-Step Instructions
- 1
Blanch fresh spinach in boiling water for 90 seconds, then immediately plunge into ice water to retain the vibrant emerald color. Puree with green chilies and ginger.
- 2
In a skillet, heat 1 tsp oil and sear salted tofu cubes for 6 minutes until lightly crispy on all sides. Set aside.
- 3
In the same pan, heat remaining oil. Sauté cumin seeds, finely diced onions, and minced garlic until golden brown. Add turmeric, coriander powder, and garam masala.
- 4
Pour in pureed spinach and simmer for 5 minutes. Fold in cashew cream and seared tofu cubes. Simmer 2 minutes and finish with fresh lemon juice and kasuri methi.
Nutrition Breakdown (per 100g)
Micronutrient Breakdown →7.4g
Protein
4.8g
Carbs
7.1g
Fat
2.6g
Fiber