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    Home » Recipes » Curry

    Palak Tofu Recipe (Instant Pot &Stovetop)

    Published: July 26, 2021 · Modified: July 26, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 21 Comments

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    A bowl of palak tofu gravy is on the table

    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 this recipe
    Jump to:
    • About this recipe
    • Ingredients note
    • Stovetop method
    • Instant Pot method
    • Common Questions
    • Expert tips
    • Related recipes
    • 📖 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 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.
    Close up of a bowl with palak tofu and roti is on the side of the table

    Related recipes

    • Tofu Butter Masala Recipe
    • Vegan Tofu Bell Pepper Curry
    • Pineapple Tofu Curry
    • Tofu Matar - Peas Tofu Gravy

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    And let me know what you loved about it in the comments.

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    📖 Recipe

    A bowl is with palak tofu gravy on the table.

    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
    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
      

    • 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)
    Prevent 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.
      A bowl filled with rice, tofu and vegetables
    • 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.
      A collage of pot  filled with different types of food, with Tofu
    • Add the fried tofu and press saute on low mode and cook for 1 min. ( you can add non-fried firm tofu too)
      A bowl of palak curry
    • Garnish with coconut cream and you are done!
    • Palak Tofu can be served with rice, naan, roti or paratha.

    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

    Click here to add your own private notes.

    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.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
    Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.

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

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    Reader Interactions

    Comments

    1. Seema Sriram

      August 12, 2021 at 10:09 pm

      That bowl of palak tofu is so creamy and delightful. I will love to have it with some rotis. I am so glad to see that the palak is still green, love that colour.5 stars

      Reply
    2. amrita

      August 10, 2021 at 12:50 am

      Though I have never tried vegan version of palak paneer but looking at palak tofu I can say it's equally tasty like the palak paneer. Beautifully explained step-by-step recipe5 stars

      Reply
    3. jagrui's cooking odyssey

      August 07, 2021 at 2:18 am

      I m a die-hard fan of the palak tofu recipe, idea for an everyday menu as it is simple and not rich!5 stars

      Reply
    4. Priya Srinivasan

      August 06, 2021 at 10:53 am

      Palak tofu looks inviting uma! Love that beautiful color on your gravy! Totally delish, i can enjoy this as such! Healthy and hearty curry!5 stars

      Reply
    5. Pavani

      August 05, 2021 at 8:54 pm

      Wow, palak paneer looks so vibrant and delicious. Love how silky it is. Thanks for this vegan recipe, can't wait to make it for the family.5 stars

      Reply
    6. Vandana

      August 05, 2021 at 8:16 am

      Great recipe. Tofu is one of my favourite ingredients but I never made it with spinach. Can't wait to try this combination. Thanks for sharing this recipe.5 stars

      Reply
    7. Bless my food by Payal

      August 01, 2021 at 10:59 pm

      I am totally amazed by the texture of your palak. So Creamy and luxurious. And yes, this is definitely a must try recipe for palak paneer lovers, who happens to be vegan.5 stars

      Reply
    8. Mayuri Patel

      July 31, 2021 at 8:02 pm

      I'm a big fan of tofu and your palak tofu is so tempting. Though I don't follow a vegan diet, for sure am going to give this recipe a try.5 stars

      Reply
      • Uma Raghupathi

        August 02, 2021 at 6:40 am

        Thanks, Mayuri.

        Reply
    9. firsttimercook

      November 13, 2017 at 3:54 pm

      Awesome share this palak tofu dish is good 🙂

      Reply
    10. Jagruti

      November 11, 2017 at 8:16 pm

      One of my favourite recipe Palak and Tofu. A beautiful and nutritious curry.

      Reply
      • Uma Raghupathi

        November 12, 2017 at 4:32 am

        Thank you!

        Reply
    11. Soniya

      November 11, 2017 at 5:33 pm

      Me and my family love palak paneer and I do make it with tofu too.. it's such a rich in vitamins and Healthy dish. Thanks for sharing!

      Reply
      • Uma Raghupathi

        November 12, 2017 at 4:32 am

        Yes Soniya. This is the best vegan version:) Thank you!

        Reply
        • hem lata srivastava

          August 02, 2021 at 6:54 am

          What an vibrant colour, tofu and palak both are so healthy I wish I could have it right now looks so inviting..beautifully presented.5 stars

    12. MyCulinarySaga

      November 11, 2017 at 5:01 pm

      Looks very tempting 🙂 the tofu twist is unique.

      Reply
      • Uma Raghupathi

        November 12, 2017 at 4:33 am

        Thank you. Tofu is vegan and healthy too 🙂

        Reply
    13. Shubha

      November 10, 2017 at 11:43 pm

      Such a delicious looking Palak tofu curry.. Love the beautiful green color of the curry and beautiful pics too:)

      Reply
      • Uma Raghupathi

        November 11, 2017 at 4:36 pm

        Thank you Shubha!

        Reply
    14. Swati

      November 10, 2017 at 9:04 pm

      what a healthy and delicious recipe Uma,perfect blends of Protien and fiber, awesome share

      Reply
      • Uma Raghupathi

        November 11, 2017 at 4:37 pm

        Yes 🙂 Thank you Swati!

        Reply

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