I turned classic palak paneer into a go to entry in my Tofu Vegetarian Recipes, a protein and iron rich curry, and I’ll share the simple tofu swap and the best vegan breads or basmati rice to serve with it.

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I love how Palak Tofu turns simple fresh spinach and firm tofu into something unexpected and bold. It’s on my list of Spinach Vegetarian Recipes because it packs iron and protein without being heavy or dull.

The deep green color makes me pause, and there’s a tang and gentle heat that keeps you guessing, like a secret you want to figure out. I usually use garlic and ginger but you could skip that, no judgement.

It’s a Yummy Vegan Meals staple when I need something bright that still feels like a treat. Try it, you might get hooked.

Ingredients

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Spinach packs iron and fiber, bright green, gives the dish earthy freshness
Tofu adds plant protein and creaminess, soaks up spices, mild bland but filling
Garlic and ginger give heat and zing, small amount big flavor boost
Tomato brings tang, little sweetness and acidity, balances the rich greens
Cashew or coconut milk add creaminess and subtle sweetness, optional but luxe
Cumin coriander garam masala layer warm earthy notes, they make it very Indian
Lemon brightens with acidity, cilantro freshens, both wake up the whole dish

Ingredient Quantities

400 g fresh spinach (palak), washed

400 g firm tofu, cubed

1 large onion, chopped

4 garlic cloves, minced

1 inch piece ginger, grated

1 green chili, sliced (optional)

1 medium tomato, chopped or 2 tbsp tomato puree

2 tbsp vegetable oil

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp ground coriander

1/2 tsp ground cumin

1 tsp garam masala

1/2 tsp red chili powder, or to taste

3/4 tsp salt, or to taste

2 tbsp cashew paste or 2 tbsp coconut milk for creaminess (optional)

1/4 cup water, more if needed

1 tbsp lemon juice

2 tbsp fresh cilantro, chopped for garnish

How to Make this

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1. Press the 400 g tofu between paper towels or a clean tea towel for 15 to 30 minutes to remove excess water, then cut into 2 cm cubes.

2. Bring a pot of water to a boil, drop in the 400 g washed spinach for 1 minute until wilted, then plunge into cold water to keep the color bright. Drain well and blend with about 1/4 cup water plus the 2 tbsp cashew paste or 2 tbsp coconut milk if using, to a smooth puree. Add more water if needed so it flows.

3. Heat 1 tbsp of the 2 tbsp vegetable oil in a nonstick pan over medium heat. Add tofu cubes and shallow fry till golden on most sides, about 3 to 5 minutes. Remove and set aside on paper towel.

4. In the same pan add the remaining 1 tbsp oil, drop in 1 tsp cumin seeds and let them sizzle for a few seconds. Add 1 large chopped onion and cook till soft and starting to brown, about 6 to 8 minutes.

5. Add 4 minced garlic cloves, 1 inch grated ginger and the sliced green chili if using, cook 1 minute till fragrant. Stir in 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin and 1/2 tsp red chili powder, cook 20 to 30 seconds so the spices bloom.

6. Add the chopped tomato or 2 tbsp tomato puree and cook until it breaks down and the oil starts to separate slightly, about 3 to 4 minutes.

7. Pour in the spinach-cashew/coconut puree and 1/4 cup more water if it seems very thick, mix well and simmer gently for 4 to 5 minutes so the flavors marry. Add 3/4 tsp salt or to taste and 1 tsp garam masala, stir.

8. Gently fold the fried tofu into the spinach gravy, simmer uncovered for 3 to 5 minutes so tofu soaks up the sauce, taste and adjust salt or chili if needed.

9. Finish with 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro. Serve hot with basmati rice or vegan Indian bread, and if you want drizzle a little extra coconut milk or sprinkle more garam masala before serving.

Equipment Needed

1. Cutting board and a sharp chef’s knife for chopping and cubing tofu
2. Paper towels or a clean tea towel to press the tofu
3. Large pot for boiling the spinach
4. Blender or stick blender to make the spinach-cashew/coconut puree
5. Nonstick frying pan or skillet for shallow frying and cooking the gravy
6. Spatula and slotted spoon for turning tofu and stirring
7. Measuring spoons and a 1/4 cup measure for spices and water
8. Colander and a mixing bowl to drain and hold the spinach and tofu

FAQ

Q: Do I need to press the tofu before cooking?
A: Yes, press it if you can. Firm tofu holds up better in the sauce and soaks up spices quicker. Wrap in a clean towel and put a heavy pan or cans on top for 15 to 30 minutes, or buy extra firm and pat dry, thats fine too.

Q: Can I use frozen spinach instead of fresh?
A: Absolutely. Thaw it, squeeze out as much water as possible, then add to the pan a little later since it cooks faster. Use about the same weight, you might need slightly less water in the recipe.

Q: How do I make the curry creamy without cashews?
A: Use coconut milk instead of cashew paste, or stir in a few tablespoons of full fat plain unsweetened yogurt at the end off the heat. Or just blend the cooked spinach well for a naturally silky texture.

Q: The dish is too spicy, how do I tone it down?
A: Reduce or skip the green chili and cut the red chili powder. Add a splash of coconut milk or a pinch of sugar to balance heat. A squeeze of lemon at the end also brightens flavor so it feels less hot.

Q: How long does Palak Tofu keep and how should I reheat it?
A: Store in the fridge for 3 to 4 days in an airtight container. Freeze for up to 2 months. Reheat gently on the stove with a little water or coconut milk added, and if you want the tofu a bit crispy again, toss the cubes in a hot pan for a few minutes before adding to the sauce.

Q: Any quick swaps for spices if I dont have everything?
A: No problem, use a bit more garam masala and ground coriander if you lack cumin or turmeric, but dont skip turmeric entirely since it gives color. A pinch of curry powder can stand in for multiple spices in a pinch.

Palak Tofu Recipe Substitutions and Variations

Spinach: use frozen spinach (thaw and squeeze out extra water), or kale or Swiss chard if you want a sturdier leaf. Kale needs a few more minutes to soften, but it works fine.
Firm tofu: swap for paneer for a more Indian, milky texture, tempeh if you want nuttier bite, or cooked chickpeas for a quick vegan protein alternative.
Cashew paste / coconut milk (for creaminess): try Greek yogurt or full fat plain yogurt (stir in off the heat so it don’t split), or blended silken tofu for a neutral creamy boost.
Garam masala: use curry powder in a pinch, or make a tiny mix of ground cumin + ground coriander + a pinch of cinnamon and cloves to mimic the warm notes. Add at the end for best aroma.

Pro Tips

1) Press and treat the tofu so it actually holds up. Press longer than 15 minutes if you can, or wrap and put a heavy plate on top for 30 min. For extra chew, freeze the block, thaw, then press — it gives a meatier texture. When frying, make sure the oil is hot and don’t crowd the pan, or the cubes will steam not brown.

2) Keep the spinach puree silky not watery. Shock the spinach in ice water, squeeze out as much liquid as you can, then blend with very little water. If the sauce looks grainy, push the puree through a fine sieve or blend longer — that tiny extra effort makes the gravy smooth and restaurant-like.

3) Bloom the spices and build flavor in layers. Toast whole cumin briefly, brown the onions well, then add powdered spices so they bloom in the oil for 20 to 30 seconds. Add garam masala at the end and lemon at the very last minute so the aroma stays bright. Taste and adjust salt after adding creaminess, because cashew or coconut will mute seasoning.

4) Don’t over-sauce the tofu and plan for leftovers. Fold fried tofu in gently so it soaks flavor but keeps shape. If you’re making ahead, keep tofu and gravy slightly separate and combine when reheating, that preserves texture. Reheat gently on low so the spinach doesn’t get bitter, and add a splash of water or coconut milk if it’s too thick.

Palak Tofu Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

228

kcal

Equipment: 1. Cutting board and a sharp chef’s knife for chopping and cubing tofu
2. Paper towels or a clean tea towel to press the tofu
3. Large pot for boiling the spinach
4. Blender or stick blender to make the spinach-cashew/coconut puree
5. Nonstick frying pan or skillet for shallow frying and cooking the gravy
6. Spatula and slotted spoon for turning tofu and stirring
7. Measuring spoons and a 1/4 cup measure for spices and water
8. Colander and a mixing bowl to drain and hold the spinach and tofu

Ingredients

400 g fresh spinach (palak), washed
400 g firm tofu, cubed
1 large onion, chopped
4 garlic cloves, minced
1 inch piece ginger, grated
1 green chili, sliced (optional)
1 medium tomato, chopped or 2 tbsp tomato puree
2 tbsp vegetable oil
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp garam masala
1/2 tsp red chili powder, or to taste
3/4 tsp salt, or to taste
2 tbsp cashew paste or 2 tbsp coconut milk for creaminess (optional)
1/4 cup water, more if needed
1 tbsp lemon juice
2 tbsp fresh cilantro, chopped for garnish

Directions

Press the 400 g tofu between paper towels or a clean tea towel for 15 to 30 minutes to remove excess water, then cut into 2 cm cubes.
Bring a pot of water to a boil, drop in the 400 g washed spinach for 1 minute until wilted, then plunge into cold water to keep the color bright. Drain well and blend with about 1/4 cup water plus the 2 tbsp cashew paste or 2 tbsp coconut milk if using, to a smooth puree. Add more water if needed so it flows.
Heat 1 tbsp of the 2 tbsp vegetable oil in a nonstick pan over medium heat. Add tofu cubes and shallow fry till golden on most sides, about 3 to 5 minutes. Remove and set aside on paper towel.
In the same pan add the remaining 1 tbsp oil, drop in 1 tsp cumin seeds and let them sizzle for a few seconds. Add 1 large chopped onion and cook till soft and starting to brown, about 6 to 8 minutes.
Add 4 minced garlic cloves, 1 inch grated ginger and the sliced green chili if using, cook 1 minute till fragrant. Stir in 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp ground cumin and 1/2 tsp red chili powder, cook 20 to 30 seconds so the spices bloom.
Add the chopped tomato or 2 tbsp tomato puree and cook until it breaks down and the oil starts to separate slightly, about 3 to 4 minutes.
Pour in the spinach-cashew/coconut puree and 1/4 cup more water if it seems very thick, mix well and simmer gently for 4 to 5 minutes so the flavors marry. Add 3/4 tsp salt or to taste and 1 tsp garam masala, stir.
Gently fold the fried tofu into the spinach gravy, simmer uncovered for 3 to 5 minutes so tofu soaks up the sauce, taste and adjust salt or chili if needed.
Finish with 1 tbsp lemon juice and 2 tbsp chopped fresh cilantro. Serve hot with basmati rice or vegan Indian bread, and if you want drizzle a little extra coconut milk or sprinkle more garam masala before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.