Palak Tofu Recipe (Instant Pot &Stovetop)

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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.

A bowl of palak tofu is on the table topped with coconut cream

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About this recipe
Ingredients note
Stovetop method
Instant Pot method
Common Questions
Expert tips
Related recipes
📖 Recipe
Comments

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 leaves, firm tofu, spices, onion and tomato paste are on the table for curry

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

Blanched spinach is on the blender with puree

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.

A medium size pan is with oil and cumin seeds over the heat.

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

A pan is with ginger and garlic over the heat

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

A pan is filled with sauteed onions and garlic

Add onions and sauté until they appear translucent.

A pan is with masalas for palak tofu curry

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).

A pan is with spinach puree and spices over the heat.

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

A pot is filled with palak tofu curry over the heat

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

A pan is with palak tofu curry over the heat.

Let it simmer for another 5-8 minutes.

A pan of vegan palak paneer over the heat

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

Can I skip coconut milk in the palak tofu recipe?

Yes, you could make vegan palak paneer without coconut milk too. To match the same creamy texture, you could use blended cashew paste at the end and cook for 5 minutes.

Does Palak Tofu taste like Palak Paneer?

It tastes even better! If you are vegan and you still crave for Palak Paneer dish, this is the recipe for you 🙂

How long can we store this palak tofu?

If there is leftover curry or if you are planning to make a big batch of palak tofu curry, store it in an airtight container and refrigerate for up to a week.

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.