Reimagine traditional Indian cooking with our Vegan Palak Paneer. Swapping cheese for tofu, this recipe offers a mouthwatering vegan alternative that’s both wholesome and delicious.
I’ve been on a total binge lately. It started with these Curried Carrot Fries. Then, it was Indian Pickles and Creamy Vegetable Korma.
To be honest, the first time I ever had palak paneer, I thought it was made with tofu. I found out later that the ‘paneer’ part is, of course, referring to paneer cheese. Who knew, right?
I’ve been partnering with House Foods this year, which has been pretty awesome for me as a tofu lover.
I had a blast creating Korean Bibimbap Bowls and Indonesian Curry Noodle Bowls, so I decided to keep moving west and head to India for Vegan Palak Paneer!
Seeing as I always forget to press my tofu, I used my favorite hack of using boiling water to expel the excess moisture. Tofu, in its normal state, doesn’t have a very cheese-like flavor. I decided to take the advice of Marc at No Recipes and marinate the tofu in a mixture of nutritional yeast, lemon juice, and salt.
Table of Contents
What is Palak Paneer
Palak Paneer is a popular dish in Indian cuisine, especially in the northern regions. The name directly reflects its main components: “Palak” (spinach) and “Paneer” (fresh Indian cheese). This classic dish features a rich, spiced spinach sauce paired with tender paneer cubes, offering a wholesome and tasty experience. In its vegan variant, known as Vegan Palak Tofu or Vegan Palak Paneer, the paneer is replaced with tofu.
Reasons to Love This Vegan Paneer
- This Tofu Paneer recipe is straightforward and doesn’t require complex cooking techniques.
- Its combination of spices and creamy texture provides a comforting, homely feel, perfect for a cozy meal.
- I love that this Vegan Paneer is versatile and pairs beautifully with various sides, from rice to bread.
Recipe Ingredients
- Cumin: This spice offers a warm, earthy flavor with a hint of citrus.
- Cayenne Pepper: It brings a distinct, sharp heat.
- Ginger Root: Ginger adds a fresh, zesty kick and a slightly woody aroma.
See the recipe card for full information on ingredients and quantities.
Variations
- Herbs and Spice Variation: You might want to add a teaspoon garam masala for warmth, turmeric for earthiness and color, fresh coriander for a refreshing taste, fenugreek leaves for a sweet-bitter note, and a bit of lime juice for zest.
- Tofu Options: For a twist on Vegan Palak Paneer, try using extra firm tofu for a chewier texture, or marinate it in a blend of Indian spices like garam masala, onion, garlic, and fresh ginger for a deeper flavor.
How to Make Palak Paneer
Step #1: Bring a small pot of water to a boil. Place the sliced tofu in a strainer set over a large bowl. Pour the boiling water over the top of the tofu. Discard the water, transfer the tofu to a plastic freezer bag, and add the nutritional yeast, lemon juice, and salt. Toss the tofu around to coat in the yeast mixture, then press out as much air as possible and seal the bag. Refrigerate for up to 3 days, or overnight at minimum.
Step #2: When ready to prepare, place the spinach, water, garlic, ginger, green chili, tomato, salt, and sugar in the bowl of a large blender. Process until pureed. Set aside.
Step #3: Drain the marinated tofu. Heat the tablespoon of vegetable oil in a medium skillet over medium heat. Add the cumin, cayenne, and drained tofu. Toss well and sauté for 4 to 5 minutes, until lightly browned.
Step #4: Pour the spinach mixture into the pan; stir well, cover the pan, and turn the heat down to low. Cook for 10 minutes, or until the garlic has lost its raw bite. Taste and add salt as needed.
Step #5: Transfer to a serving dish. Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.
Expert Tips
- Remove Excess Moisture: To efficiently remove excess moisture from tofu, first drain it and pat it dry with paper towels. Alternatively, you can press the tofu under a weight for 20-30 minutes before slicing. This method quickly absorbs moisture, leading to firmer, better-textured tofu.
- Enhanced Spinach Texture: Blanch the spinach leaves before blending. This retains the vibrant green color and improves the texture of the palak mixture.
- Roast the Spices: Lightly roast the cumin and cayenne in the skillet before adding the tofu. This intensifies their flavors and adds a smoky note to the dish.
Frequently Asked Questions
To make Vegan Palak Paneer creamier, blend the spinach mixture until smooth and add extra coconut milk or vegan and dairy-free cream alternatives like coconut cream or cashew cream.
No, these Indian dishes are not the same. Palak Paneer and Saag Paneer differ in their greens. Palak Paneer uses only spinach, while Saag Paneer includes a mix of greens like mustard and collard, alongside spinach.
Storage Info
Store the Vegan Palak Paneer in an airtight container in the fridge, where it will stay good for up to 3 days. While freezing is possible, it may slightly alter the texture of the tofu and spinach.
To reheat, gently warm it in a microwave or on the stovetop over low heat, adding a small amount of water or vegetable broth to keep it moist.
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Vegan Palak Paneer Recipe
Ingredients
For the Tofu “Paneer”
- 7 ounces House Foods Organic Firm Tofu - cut into bite-sized pieces
- 1 teaspoon nutritional yeast
- Juice of one lemon
- 1/4 teaspoon kosher salt
- 1 tbsp vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
For the Palak
- 2 cups packed baby spinach leaves
- 1/3 cup water
- 4 cloves garlic - peeled
- 1 1-inch piece ginger root, roughly chopped
- 1 small green chili - stemmed and seeded (serrano for spicy, jalapeno for more mild)
- 1 medium tomato - quartered
- 1/4 tsp salt (kosher)
- 1 teaspoon granulated sugar
- 2 tablespoons coconut milk for serving - optional
Instructions
- Bring a small pot of water to a boil. Place the sliced tofu in a strainer set over a large bowl. Pour the boiling water over the top of the tofu. Discard the water, transfer the tofu to a plastic freezer bag, and add the nutritional yeast, lemon juice, and salt. Toss the tofu around to coat in the yeast mixture, then press out as much air as possible and seal the bag. Refrigerate for up to 3 days, or overnight at minimum.
- When ready to prepare, place the spinach, water, garlic, ginger, green chili, tomato, salt, and sugar in the bowl of a large blender. Process until pureed. Set aside.
- Drain the marinated tofu. Heat the tablespoon of vegetable oil in a medium skillet over medium heat. Add the cumin, cayenne, and drained tofu. Toss well and sauté for 4 to 5 minutes, until lightly browned.
- Pour the spinach mixture into the pan; stir well, cover the pan, and turn the heat down to low. Cook for 10 minutes, or until the garlic has lost its raw bite. Taste and add salt as needed.
- Transfer to a serving dish. Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.
NOTES
Nutrition
Tried this out since I had spinach to use up. The tofu worked well in place of paneer and the whole thing came together pretty fast.
Hi Anetta, just tried this recipe and it came out great. a quick and delicious solution for dinner. I used frozen spinach and it came out well. I also didnt have tofu on hand so i just added a bit of shredded vegan white cheese to add the creaminess. Will definitely be making again! thanks for the great recipe.
Hi Mimi, so glad you loved it! Thanks for the 5 star review!
Hey we live over in White Salmon, WA. Not too far from Boring. We are skipping Thanksgiving and have decided to just feast on various Indian dishes for two days. Thanks for the great recipe! I am excited to try it. It’s hard to find stuff here too, but a tad bit easier with Hood River 10 minutes away.
My palak paneer that I often make is in bold green while yours looks green-yellow. So I’m wondering if it will affect the taste or not, maybe just because I’ve used greener spinach than you did.
– Natalie Ellis