Recipe by Minimalist Baker
A vibrant, cozy, plant powered twist on a classic favorite
This beautiful green dish is comfort food at its finest. Tender curried tofu takes the place of paneer, soaking up warm spices while staying golden and satisfying. Blended spinach creates a silky, earthy sauce that wraps every bite in rich flavor. With layers of cumin, ginger, garlic and creamy coconut milk, this recipe feels both nourishing and indulgent, the kind of meal that fills the kitchen with irresistible aromas and brings everyone to the table quickly.
Even better, it all comes together in about 30 minutes. While the tofu bakes, the vegetables soften into a fragrant mixture that blends into the smooth, bright spinach sauce. It is a joyful, colorful dish that tastes like comfort and feels like a celebration of plant based cooking. Serve it with rice or warm naan and let it become one of your weeknight favorites.
Why You’ll Love This Recipe
- Full of flavor. Layers of spices create a warm and delicious depth in every spoonful.
- A nutritious classic. Spinach, tofu and aromatics come together in a hearty and wholesome dish.
- Weeknight friendly. Multi tasking makes this surprisingly quick to prepare.
- Restaurant inspired. Creamy, vibrant and comforting, just like your favorite takeout.
Palak Paneer with Curried Tofu
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This beautiful green dish is comfort food at its finest. Tender curried tofu takes the place of paneer, soaking up warm spices while staying golden and satisfying. Blended spinach creates a silky, earthy sauce that wraps every bite in rich flavor. With layers of cumin, ginger, garlic and creamy coconut milk, this recipe feels both nourishing and indulgent, the kind of meal that fills the kitchen with irresistible aromas and brings everyone to the table quickly.
Even better, it all comes together in about 30 minutes. While the tofu bakes, the vegetables soften into a fragrant mixture that blends into the smooth, bright spinach sauce. It is a joyful, colorful dish that tastes like comfort and feels like a celebration of plant based cooking. Serve it with rice or warm naan and let it become one of your weeknight favorites.
Ingredients
Curried Tofu
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1 block firm tofu (15 oz), drained, patted dry and cubed
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1 1/2 teaspoons curry powder
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1 tablespoon coconut aminos
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1/4 teaspoon sea salt
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2 teaspoons nutritional yeast
Spinach
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5 cups fresh spinach, loosely packed (about 6 ounces)
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Water for blanching
Vegetables
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1 1/2 tablespoons avocado or coconut oil (or water)
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1 1/2 teaspoons cumin seed (or ground cumin)
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2 tablespoons minced ginger
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1 medium white onion, diced
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1 serrano or jalapeno pepper, seeded and diced
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1 can diced tomatoes, slightly drained (15 oz)
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4 cloves garlic, minced
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1/4 to 1/2 cup vegetable broth or water
Sauce
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1 1/2 tablespoons avocado or coconut oil (or water)
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2 teaspoons curry powder
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1 teaspoon garam masala
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1/3 cup full fat coconut milk
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Sea salt, coconut aminos or tamari to taste
Instructions
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Preheat the oven to 425 degrees. Press the tofu by wrapping it in a clean towel and placing something heavy on top.
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Cube the tofu and place it in a mixing bowl. Add curry powder, coconut aminos, sea salt and nutritional yeast. Toss to coat.
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Heat a medium oven safe skillet over medium heat and add the tofu. Sauté for 3 to 4 minutes until lightly browned. Transfer the skillet to the oven and bake for 15 minutes. Set aside.
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Bring a large pot of water to a boil.
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Heat a large rimmed skillet over medium heat. Add oil, cumin seed, ginger, onion and serrano pepper. Sauté until the onion is soft and translucent, about 5 minutes.
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Add the diced tomatoes and garlic. Cook for 3 to 4 minutes until the tomatoes soften.
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Blanch the spinach in the boiling water for 2 minutes. Drain and rinse with cold water. Squeeze out excess water.
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Add the spinach and the tomato mixture to a blender along with the vegetable broth or water. Blend until smooth, adding more liquid if needed.
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Heat the same skillet again over medium heat. Add oil, curry powder and garam masala. Stir for 30 seconds.
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Pour in the spinach sauce and cook for 3 to 4 minutes on medium low heat.
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Stir in the coconut milk and adjust seasoning with salt or coconut aminos.
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Spoon the sauce over the curried tofu paneer. Garnish with coconut milk and cilantro.
Serve with rice or naan.
Notes
Serve your palak paneer with warm basmati rice, quinoa or fluffy garlic naan. Add fresh cilantro on top for brightness or an extra drizzle of coconut milk for a rich, creamy finish. A side of cucumber salad or roasted cauliflower makes the meal feel complete, colorful and wonderfully satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking and Stovetop
- Cuisine: Indian Inspired, Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 260kcal
- Sugar: 5g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
