Vegan Palak Paneer Tofu in Spinach Gravy
Vegan Palak Paneer is a delightful and dairy-free twist on the classic Indian dish Palak Paneer. This vegan version features extra-firm tofu cubes in a creamy spinach gravy, creating a flavorful and nutritious plant-based meal.
INGREDIENTS
For the Tofu:
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1 teaspoon garam masala
For the Spinach Gravy:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 cups fresh spinach leaves, washed and chopped
- 1 can (14 oz) diced tomatoes
- 1/2 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon chili powder (adjust to your spice preference)
- Salt to taste
INSTRUCTIONS
Prepare the Tofu:
Heat 1 tablespoon of vegetable oil in a skillet over medium heat.
Add the cubed tofu and season with salt, pepper, ground turmeric, chili powder, and garam masala.
Cook the tofu until it becomes golden brown and slightly crispy on all sides. Remove from the skillet and set aside.
Prepare the Spinach Gravy:
In the same skillet, add 2 tablespoons of vegetable oil and heat over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, chili powder, and salt. Cook for a minute to toast the spices.
Add the chopped spinach leaves to the skillet and cook until they wilt and become tender.
Pour in the diced tomatoes (with their juice) and coconut milk. Stir to combine.
Simmer the spinach gravy for about 5-7 minutes, allowing the flavors to meld and the gravy to thicken slightly.
Use an immersion blender or transfer the mixture to a regular blender and blend until you have a smooth and creamy spinach gravy.
Combine Tofu and Spinach Gravy:
Return the cooked tofu to the skillet with the spinach gravy. Stir to combine.
Let the mixture simmer for an additional 5 minutes, allowing the tofu to absorb the flavors.
Serve Vegan Palak Paneer:
- Serve hot with cooked rice or naan bread for a flavorful and creamy vegan palak paneer.
TIPS
- Adjust the level of spiciness by varying the amount of chili powder or using fresh green chilies.
- For a creamier texture, you can add a bit more coconut milk or vegan cream toward the end of cooking.
- Garnish with fresh cilantro leaves or a drizzle of lemon juice before serving for added freshness and flavor.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 10-12g
- Protein: 15-18g
- Fat: 15-18g
- Fiber: 3-4g
