Palak Tofu
A delicious vegan twist on the classic Palak Paneer! Creamy spinach gravy simmered with aromatic spices and tender pan-fried tofu cubes. This wholesome North Indian curry is both healthy and satisfying.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare Tofu and Spinach
- b.Press the tofu block for at least 20 minutes to remove excess water, then cut into 1-inch cubes.
- c.Heat 1 tbsp of oil in a non-stick pan over medium-high heat. Add the tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crisp on all sides. Remove and set aside.
- d.Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for exactly 2 minutes until it wilts. Do not overcook.
- e.Immediately drain the spinach and plunge it into a bowl of ice water for 1 minute. This 'shocking' process preserves its vibrant green color.
- f.Squeeze out as much water as possible from the cooled spinach. Transfer it to a blender with the green chilies and blend into a smooth puree. Add a tablespoon of water only if absolutely necessary for blending.
- 2
Step 2
- a.Make the Cashew Cream
- b.Drain the soaked cashews. Place them in a small, high-speed blender with 3-4 tablespoons of fresh water.
- c.Blend for 1-2 minutes until you achieve a completely smooth, creamy, and lump-free paste. Scrape down the sides as needed. Set aside.
- 3
Step 3
- a.Cook the Masala Base
- b.Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
- c.Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- d.Add the finely chopped onions and sauté for 5-6 minutes until they are soft and translucent.
- e.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- f.Pour in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
- 4
Step 4
- a.Combine and Simmer
- b.Add the prepared spinach puree to the pan and mix thoroughly with the cooked masala. Cook for 3-4 minutes, allowing the flavors to meld.
- c.Stir in the smooth cashew paste and salt. Mix well until fully incorporated.
- d.Add 1/2 cup of water (or more for a thinner gravy) to adjust the consistency.
- e.Bring the gravy to a gentle simmer. Add the pan-fried tofu cubes, garam masala, and crushed kasuri methi (crush it between your palms before adding).
- f.Stir gently to coat the tofu. Cover the pan and let it simmer on low heat for 5 minutes, allowing the tofu to absorb the rich flavors of the gravy.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the fresh lemon juice for a final touch of brightness.
- c.Let it rest for a few minutes before serving.
- d.Serve hot with fresh roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is non-negotiable for a firm, non-soggy texture. Use a tofu press or wrap it in paper towels and place a heavy object on top.
- 2Do not over-boil the spinach, as it can lose its color and nutrients. The ice bath is a crucial step to lock in the green hue.
- 3For an even richer and creamier gravy, substitute half of the water with full-fat coconut milk when adding the cashew paste.
- 4Always add garam masala and kasuri methi towards the end of cooking to preserve their delicate aromas.
- 5If you don't have a high-speed blender, soaking cashews for a longer time (1-2 hours) will make them easier to blend into a smooth paste.
Adapt it for your goals.
Protein Swap
Replace tofu with paneer for a traditional vegetarian Palak Paneer, or use boiled chickpeas or sautéed mushrooms for a different vegan option.
CreaminessCreaminess
For a nut-free version, replace the cashew paste with 1/4 cup of full-fat coconut cream or 2 tablespoons of sunflower seed paste.
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
To add a traditional smoky flavor, place a small steel bowl in the center of the finished curry. Add a hot piece of charcoal to it, pour 1/2 tsp of ghee or oil over it, and immediately cover the pan for 2-3 minutes to trap the smoke.
Greens VariationGreens Variation
For a more complex flavor, use a mix of greens like 70% spinach and 30% mustard greens (sarson) or fenugreek leaves (methi).
Why this is on our healthy list.
Rich in Plant-Based Protein
Tofu is a complete protein source, providing all essential amino acids necessary for muscle repair, growth, and overall body function.
Excellent Source of Iron & Vitamins
Spinach is a powerhouse of nutrients, including iron for blood health, Vitamin K for bone health, Vitamin A for vision, and Vitamin C for immune support.
Supports Heart Health
The monounsaturated fats from cashews, combined with the fiber from spinach and the low saturated fat content of tofu, contribute to a heart-healthy diet by helping manage cholesterol levels.
Boosts Immunity
This dish is rich in antioxidants and vitamins like Vitamin C and A from spinach and tomatoes, which help strengthen the immune system and protect the body against free radicals.
Frequently asked questions
One serving of Palak Tofu (approximately 1 cup or 310g) contains around 300-350 calories, depending on the amount of oil and cashews used. It's a well-balanced meal with protein, healthy fats, and complex carbohydrates.