Palak Tofu Recipe (Instant Pot &Stovetop)

Ever tried a vegan version of Paneer? With this delicious Vegan Palak Paneer recipe, I can show you how wonderfully creamy a vegan dish can be and how you can pair this with the right dish.

Palak Tofu is a rich gravy that pairs perfectly with phulka roti and naan. With less than 30 minutes to prepare, I think this is one of the easiest and best tasting side dish options for roti and naan. It is perfect for a busy weekday dinner menu. 

this recipe

About this recipe

Palak Paneer is one of the most liked dishes in India. However, as the name suggests, it is not a vegan dish. Paneer is a kind of non-aged cheese prepared from milk. Apart from the milk, the gravy also has cream. I have received several requests for a vegan version of this dish as well as its counterpart, Matar(Tofu) Paneer. Today, I am sharing the recipe for a Vegan Palak (Paneer) Tofu.

Tofu does not necessarily taste like Paneer, but the texture comes very close and indeed a lot healthier given the fact that there is no cholesterol in Tofu.

Moreover, the gravy is still the same. So, there is a ton of satisfaction in the fact that it is a vegan dish with almost no compromise in taste. I am happy to say that this Palak Tofu passed the taste test by some very demanding critics...my kids 🙂

The procedure is fairly simple and does not require any overnight prep work. Check my step-by-step video for more details. Be sure to blanch the spinach before you blend them.

It gives me great satisfaction when I am able to help my readers with their requests for vegan alternatives such as this one.

Ingredients note

• Spinach: I used organic baby spinach leaves and also a bunch of spinach leaves with the stems. Both are equally good for this recipe.
• Spices: Homemade fresh ground spices are the best bet to get the fresh and authentic flavor. But it's okay to use store-bought ground spices like coriander powder, cardamom powder, cinnamon powder, if you do not have easy access to these spices.
• Coconut milk: This part is a little tricky. Canned coconut milk can be a little too dilute. A quick hack to get around this is to use only the cream and fat part of the coconut milk. I recommend that you refrigerate the can and then use the top layer that's thick and creamy.
• Onion and Tomato: Onion and tomatoes give flavor and body or volume to the gravy. Fresh tomatoes or tomato paste work equally well. If you are using tomato paste, be sure to add a little water to adjust the consistency.

Stovetop method

Blanch the spinach leaves with a stem. (If you're using a bunch of leaves with stems) Or Blanch the baby spinach leaves. Blend them with Green Chillies and ¼ cup water into a fine paste or sauce. Place it aside.

Place a pan over medium heat and drizzle 1 tablespoon of vegetable oil.

Saute cumin seeds, followed by minced garlic and garlic for about 30 seconds.

Add onions and sauté until they appear translucent.

Add chopped tomatoes or tomato paste and sauté for about 30 seconds.

Add all the spices (see list of ingredients and cook for 5 minutes).

Add the blended sauce and add ¼ cup water. Mix well.

Add coconut milk, tofu and stir gently without crumbling the Tofu.

Let it simmer for another 5-8 minutes.

Palak tofu is ready to serve with plain roti or steamed rice.

Instant Pot method

Here’s a refreshing take on a recipe I had shared almost two years back! I am sharing the Instant Pot version of this Indian classic recipe. Not just that, it is a typical one-pot recipe that has very few dishes to clean when you are done.

The Instant Pot version is equally amazing in taste and texture as the original version. I have posted step-by-step pictures to make them easy for you to follow. The one change I made today is that I pan-fried the tofu before adding it to the curry.

I find that the texture and form are retained better when you add them to the curry after frying. However, this step is optional. You could instead use ‘firm’ tofu in your recipe. The detailed recipe is below with step-by-step directions with pictures on the recipe card.

Common Questions

Expert tips

• If you like to add fried tofu, first cut them into little cubes and pan-fry them on a nonstick pan with about 2 tablespoon oil until they turn golden on each side.
• You could also blend spinach without blanching. I came to know that blanching tends to neutralize oxalic acid from spinach and hence decided to always blanch them before cooking.
• If you have frozen spinach, be sure to thaw it before using it in this recipe.
• You could also use soaked and blended cashews for a creamier and rich taste. Just remember to soak them for at least 30 minutes before blending with spinach and green chiles.
• If you like your palak tofu recipe thicker in consisitency, then skip or limit the water tht you add.

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📖 Recipe

Palak Tofu Recipe (Instant Pot and Stovetop)

Uma Raghupathi

The procedure is fairly simple and does not require any overnight prep work. Check my step by step video for more details. Be sure to blanch the spinach before you blend them.

5 from 10 votes

Print Recipe Share by Email

Prep Time:6 mins

Cook Time:19 mins

Total Time:25 mins

Course :Side Dish

Cuisine :Indian

Diet :Vegan

Allergen :Dairy free, Gluten free

Difficulty :Easy

Servings 4 people

Calories 219 kcal

Equipment

• Non-Stick Pan
• Instant Pot

Ingredients

  

1x2x3x

• ▢ 2 bunch of Spinach with stems - About 4 cups or use baby spinach leaves
• ▢ 3 Green Chillies - Use less spicy chilies
• ▢ 14 oz Firm Tofu - cut into little cubes
• ▢ 1 tablespoon Olive oil
• ▢ ½ teaspoon cumin seeds
• ▢ ¾ cup chopped onion
• ▢ ¾ cup chopped tomatoes - or use 1 tablespoon tomato paste
• ▢ 2 garlic cloves chopped
• ▢ 1 teaspoon minced ginger
• ▢ ¼ teaspoon green cardamom powder
• ▢ 1 inch cinnamon - or use ¼ teaspoon powder
• ▢ Salt to taste
• ▢ 1 teaspoon coriander powder
• ▢ ½ teaspoon Garam Masala
• ▢ ¼ - ½ cup water
• ▢ ¼ cup full fat coconut milk - (only top fat layer)

Cook ModePrevent your screen from going dark

Instructions

 

Stovetop Method

• Blanch the spinach leaves with a stem.
• Blend them with Green Chillies into a fine paste.
• Place a pan over medium heat and drizzle 2 tablespoon of vegetable oil.
• Saute cumin seeds, followed by minced garlic and garlic for about 30 seconds.
• Add onions and sauté until they appear translucent.
• Add chopped tomatoes and sauté for about 30 seconds.
• Add all the spices (see list of ingredients and cook for 5 minutes).
• Add blended paste and water. Mix well.
• Add coconut milk, tofu and stir gently without crumbling the Tofu.
• Let it simmer for another 5-8 minutes.
• Palak tofu is ready to serve with plain roti or steamed rice. Happy Cooking!

Directions for Instant Pot (6 quart IP duo)

• Fry the tofu on a non-stick pan with one teaspoon of oil. (optional)
• Start the instant pot in sauté mode. Heat 1 tablespoon oil and add cumin seeds.
  
• As the cumin seeds start to splutter, add ginger, garlic, red chili, and onions. Sauté for about 2 minutes until onion is translucent.
• Add the chopped tomato or tomato paste, green chilies, spices and saute for another 2 minutes.
• Add water and deglaze the pot. Add in the spinach. Press cancel and close the instant pot lid with the vent in sealing position. Set on ‘manual’ or ‘pressure cook’ mode for 2 minutes.
• Once the instant pot beeps, let the pressure release naturally for 5 minutes, then manually release the pressure.
• Blend the spinach and other ingredients in the pot to a creamy texture using a hand blender.
  
• Add the fried tofu and press saute on low mode and cook for 1 min. ( you can add non-fried firm tofu too)
  
• Garnish with coconut cream and you are done!
• Palak Tofu can be served with rice, naan, roti or paratha.

Process Shot

Check above for step-by-step pictures (most of my recipes include pictures)

Video

Notes

• If you like to add fried tofu, first cut them into little cubes and pan-fry them on a nonstick pan with about 2 tablespoon oil until they turn golden on each side.
• You could also blend spinach without blanching. I came to know that blanching tends to neutralize oxalic acid from spinach and hence decided to always blanch them before cooking.
• If you have frozen spinach, be sure to thaw it before using it in this recipe.
• You could also use soaked and blended cashews for a creamier and rich taste. Just remember to soak them for at least 30 minutes before blending with spinach and green chiles.
• If you like your palak tofu recipe thicker in consistency, then skip or limit the water that you add.
• I powdered cloves, cardamom, and cinnamon. You can use it as a whole. But powdered spices give more aroma in dishes.

Enjoy both stovetop versions and Instant Pot versions of palak tofu.

YOUR OWN NOTES

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Nutrition

Calories: 219kcal | Carbohydrates: 10g | Protein: 10g | Fat: 15g | Saturated Fat: 4g | Sodium: 244mg | Potassium: 210mg | Fiber: 4g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 12mg | Calcium: 158mg | Iron: 3mg

Nutritional information is an estimation only.

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UPDATE NOTE: This recipe was originally published in November 2017. It was updated on July 2021, with new photos and text.