A mouthwatering protein-packed vegan version of one of India’s most popular curries: Palak Paneer (aka Saag Paneer). This version swaps in tofu for paneer and keeps things quick and weeknight-friendly without compromising on flavour. It’s rich, satisfying, and packed with spinach goodness. Bonus: it all comes together in about 20 minutes. To make this dish, you’ll need a blender and a decent spice pantry.
Protein-rich recipe with a good dose of iron
Palak paneer with tofu is a protein-packed, iron-rich dish, making it extra nourishing. By replacing traditional paneer with tofu, this dish delivers a generous dose of complete plant protein. Spinach, the star ingredient, is naturally high in iron, and by adding lemon at the end, it helps boost the body’s absorption.
For other protein rich recipes, try my Drool-Worthy Tofu Souvlaki-Inspired Skewers or my Maple-Molasses Caramelized Tempeh Bacon.
The magic of palak paneer
I was a picky kid. I didn’t like spicy foods or anything too saucy, smelly or overly fragrant. Basically, Indian was off the table. I remember the exact moment it changed for me. I was a teenager at an Indian restaurant with my grandma. I would have normally just picked at some nan, but I decided to order palak paneer. I took the first few bites and all of a sudden my taste buds came alive.
The Palak Paneer was rich, vibrant, and full of flavour in a way I’d never experienced before. Creamy spinach, warm spices, and those golden cubes of paneer—it was love at first bite. I talk about it on my Instagram page.
That dish opened the door to Indian cuisine for me and completely changed the way I think about food. Now, this vegan version brings back all the magic of that first bite in a totally dairy-free version.
Mouthwatering Vegan Palak Paneer [Protein Packed!]
Equipment
- 1 Blender
Ingredients
Tofu Paneer
- 2 tbsp coconut oil
- tofu block 454g, cubed
- 1 teaspoon garam masala
- 1 teaspoon garlic powder
- 1/2 teaspoon kala namak black salt, sub salt if needed
- 1/4 teaspoon tsp cayenne pepper
Spinach Curry Sauce
- 1 bunch spinach about 2 cups
- 2 tomatoes roughly chopped
- 1 inch knob ginger chopped
- 3 cloves garlic chopped
- 1/2 teaspoon garam masala
- pinch of cinnamon
- 1 cup coconut milk see notes for a swap
Instructions
Step 1: Make the sauce
- Add all sauce ingredients to a blender until smooth.
Step 2: Prepare the tofu
- Heat coconut oil in a large skillet over medium heat. Add cubed tofu and sauté until golden brown on most sides.
- Sprinkle in garam masala, garlic powder, kala namak, and cayenne. Stir to coat the tofu in the spices and dry-roast for about three minutes, until fragrant.Note: If the spices begin to stick, add a splash of water to deglaze the pan. Avoid burning the spices.
- Step 2: Combine & Simmer
- Pour the spinach sauce over the spiced tofu in the skillet. Simmer gently for three–five minutes, just until the sauce is heated through and thickened slightly.
- Squeeze in a little fresh lemon juice before serving.
