Hearty & Creamy Palak ‘Paneer’ with Tofu

This is a vegan take on a beloved classic from North India and Pakistan. We’re replacing the traditional paneer cheese with firm, protein-packed tofu and using cashews to create a wonderfully creamy spinach gravy without any dairy. It’s a wholesome, flavorful dish that will satisfy everyone at the table.

Yields: 4 Servings Prep time: 20 minutes Cook time: 25 minutes

Ingredients

For the Tofu ‘Paneer’:

• 400g block of firm or extra-firm tofu
• 1 tablespoon oil
• 1/4 teaspoon turmeric powder (haldi)
• A pinch of salt

For the Spinach Gravy:

• 500g fresh spinach (palak)
• 1/4 cup raw cashews, soaked in hot water for 15 minutes
• 1 tablespoon oil
• 1 teaspoon cumin seeds (zeera)
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 medium tomatoes, pureed
• 1-2 green chilies (adjust to your spice preference)
• 1/2 teaspoon turmeric powder (haldi)
• 1 teaspoon coriander powder (dhania)
• 1/2 teaspoon red chili powder (optional, for extra heat)
• 1/2 teaspoon garam masala
• Salt to taste

Instructions

1. Prepare the Tofu: Press the tofu for at least 15 minutes to remove excess water. You can do this by wrapping it in a clean cloth and placing a heavy object on top. Once pressed, cut it into small cubes. In a bowl, toss the tofu cubes with 1 tbsp oil, 1/4 tsp turmeric, and a pinch of salt. Pan-fry the tofu in a non-stick skillet over medium-high heat until golden brown on all sides. Set aside.
2. Blanch the Spinach: Wash the spinach thoroughly. Bring a large pot of water to a boil. Add the spinach and blanch for just 2-3 minutes until it wilts. Immediately drain it and plunge it into a bowl of ice-cold water. This helps retain its vibrant green color.
3. Make the Spinach Paste: Drain the soaked cashews. Squeeze the excess water out of the blanched spinach. In a blender, combine the spinach, soaked cashews, and green chilies. Blend until you have a smooth, creamy paste.
4. Cook the Masala: Heat 1 tbsp of oil in a pan or pot over medium heat. Add the cumin seeds and let them sizzle. Add the chopped onion and sauté until it turns soft and golden brown.
5. Build the Gravy: Add the ginger-garlic paste and cook for another minute until the raw smell disappears. Pour in the tomato puree, turmeric powder, coriander powder, and red chili powder. Cook this masala, stirring occasionally, until the oil starts to separate from the mixture (about 5-7 minutes).
6. Combine and Simmer: Pour the spinach-cashew paste into the pan. Mix everything well. Add about 1/2 cup of water (or more, for a thinner consistency), salt to taste, and bring it to a gentle simmer.
7. Finish the Dish: Add the pan-fried tofu cubes and the garam masala to the gravy. Stir gently and let it simmer for another 5 minutes, allowing the tofu to absorb the flavors.
8. Serve: Serve hot with fresh roti, naan, or steamed basmati rice.