Prepare to revolutionize your dinner table with a mouthwatering twist on a classic Indian favorite! This Vegan Palak Paneer with Tofu is not just a recipe – it's a culinary adventure that proves plant-based eating can be incredibly delicious, creamy, and packed with flavor. Imagine a vibrant green spinach sauce that's silky smooth, perfectly spiced, and studded with golden tofu cubes that'll make you forget all about traditional cheese paneer. Whether you're a committed vegan, a curious foodie, or someone looking to add more plant-based meals to your repertoire, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block firm tofu
- 4 cups fresh spinach
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 cup coconut milk
- Salt to taste
Instructions
- Press the tofu block between paper towels or a clean kitchen towel to remove excess moisture. Cut the tofu into 1-inch cubes and set aside.
- Wash the fresh spinach thoroughly and blanch in boiling water for 2-3 minutes until bright green. Immediately transfer to an ice bath to stop cooking and retain vibrant color.
- Drain the spinach and blend into a smooth, fine puree. Set the spinach puree aside.
- Heat a large non-stick skillet over medium heat. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
- Add chopped onions and sauté until they turn translucent and golden brown, about 5-6 minutes.
- Stir in minced garlic and ginger, cooking for another 1-2 minutes until their raw aroma disappears.
- Add the spinach puree, coconut milk, garam masala, and salt. Stir well and simmer for 5-7 minutes.
- Gently add tofu cubes to the spinach mixture, coating them evenly. Cook for an additional 3-4 minutes.
- Taste and adjust seasoning as needed. The sauce should be creamy and well-spiced.
- Remove from heat and let it rest for 2-3 minutes to allow flavors to meld together.
- Serve hot with steamed rice or naan bread, garnished with a small drizzle of coconut milk if desired.
Tips
- Tofu Preparation is Key: Always press your tofu thoroughly to remove excess moisture. This helps the tofu absorb flavors and achieve a better texture.
- Spinach Technique: Blanching the spinach quickly helps retain its bright green color and prevents a dull, brownish sauce. The ice bath is crucial for stopping the cooking process.
- Spice It Right: Toast your cumin seeds before adding other ingredients to release their maximum flavor potential. Fresh, high-quality garam masala makes a huge difference.
- Creamy Consistency: Coconut milk adds richness, but don't overdo it. Add gradually and adjust to your preferred consistency.
- Enhance Flavor: For an extra flavor boost, consider adding a small amount of nutritional yeast or cashew cream to increase the creamy, cheesy notes.
- Make Ahead: This dish actually tastes even better the next day, so don't hesitate to prepare it in advance for meal prep.
- Serving Suggestion: Pair with warm naan or fluffy basmati rice to soak up all the delicious spinach sauce.
Nutrition Facts
Calories: 152kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
