Palak tofu is a vegan variation of palak paneer made with extra-firm tofu in a spinach-onion-tomato gravy. Browning the tofu first is optional; you can add it directly if you prefer a softer texture. Serve the curry with rice or roti. If you want another tofu curry with a stronger spice profile, try this tofu vindaloo.
Spinach recipes are always easy to cook whether its aloo palak or palak tofu. You can make a spinach pilaf or paratha like a methi thepla. Use it as a base to make undhiyu , sata bhajiyun or make a lentil Sai bhaji with it. You can make a simple spinach soup , palak shorba or blueberry spinach smoothie. Saag can also be cooked with Rajasthani mangodi.You can also make Indian spinach rice or palak tofu pulao with left over curry. If you do not have kale, you can cook spinach mushroom stir fry for a healthy Iron-Vit D combo. hariyali pulao is a great option too. You also charm your kids into eating the absolute necessary greens. Spinach and tofu curry makes everyone happy.Voila! you have the magic wand!
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Ingredients
- Spinach leaves , wash and blend with 1 cup water.
- Onions,diced
- Tomatoes diced
- extra-firm tofu cubes (1-inch cubes)
- oil
Tempering:
- cumin seeds
- Ginger ,garlic,green chillies
- red chilli powder increase if you like it extra spicy
- Curry powder or a mix of turmeric powder , coriander powder , garam masala
- salt as per taste
refer to recipe card for details.
palak tofu curry recipe | spinach tofu curry recipe
Equipment
- Sieve
- Blender
- kadai/frying pan
Ingredients
- 300 grams extra firm tofu
- 3-4 tablespoon oil or ghee if vegetarian
- 2 large bunch 1 bunch is 250 gm of Spinach leaves
- 1 cup water for blending spinach puree
- 1 medum onion
- 1 teaspoon cumin seeds
- 2 tablespoon ginger paste peel and crush a piece of ginger
- 3-4 garlic cloves finely chopped
- 1 small green chilli as per taste,avoid if you do not like it spicy
- 2-3 tomatoes diced
- ½ teaspoon red chilli powder increase if you like it extra spicy
- salt as per taste
- 1-½ tablespoon curry powder you can adjust as per your level of spice.
Use Curry powder or below mix of spices.
- ¼ teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala powder adjust as per taste
Instructions
For the tofu cubes
- Cut the tofu into small cubes of 1 inch.
- Heat oil in a pan. Sauté cubed tofu until light brown. Keep this tofu aside.This is an optional step, you can directly add fresh tofu pieces if you like.
For the spinach sauce:
- Blend the spinach with water,keep it aside
For curry
- Heat oil and add a teaspoon cumin seed to it. Let it splutter. Add chopped onions, ginger,garlic & chillies. Cook over medium heat, until the onions are pink.
- Now, add chopped tomatoes along with some salt. Let it cook until they soften.
- Add spices and mix well. Let it cook. Cook until the oil oozes out.
- Add the spinach puree to the masala paste.
- Let it come to boil. Add fried tofu pieces and cook until the gravy thickens.Adjust water as per your choice. The curry is ready once it has turned dark green, once its starts to boil, simmer it on low heat for 10-12 minutes.
- Serve hot with steamed rice or any Indian flat bread
Nutrition
Related recipes
How to make vegan version of palak paneer?
- Heat oil in a pan or a large skillet. Sauté cubed tofu until golden brown. Keep this crispy tofu aside.This is an optional step, you can directly add fresh tofu pieces if you like.
2. In the same pan,add more oil(if required) and add a teaspoon cumin seed to it. Let it splutter. Add chopped onions, ginger,garlic & chillies. Cook over medium heat, until the onions are pink.
3. Now, add chopped tomatoes along with some salt. Let it cook until they soften.
4. Add spices and mix well. Let it cook. Cook until the oil oozes out.
5. Now, add the fresh spinach puree to the masala paste.
6. Let it come to boil. Add fried tofu pieces and cook until the gravy thickens.Adjust water as per your choice. The curry is ready once it has turned dark green, once its starts to boil, simmer it on low heat for 10-12 minutes.
7. Serve palak tofu sabji hot with any Indian flatbread like vegan naan or basmati rice.
Substitutions
- If you do not have tofu at home, you can also use halloumi or paneer for vegetarian option instead.
- You can also use Amaranth leaves/chaulai/rajgira/lal saag along with regular spinach or baby spinach if you have it handy.
- You can use baby spinach or frozen spinach leaves, too to make this recipe.
Variations
- Heat coconut oil in a pan and add cumin seeds, pureed tomatoes before proceeding with spinach puree if you want no onion no garlic recipe.
- Heat oil in a pan and add cumin seeds, pureed tomatoes before proceeding with spinach puree. You can also use 2 bunches of spinach instead of Amaranth leaves if they are not available easily.
- You may skip the different spices and use curry powder instead,add garam masala if you like it spicy.
Top tip
- In order to have good iron absorption, add a dash of lemon juice to the bowl, while serving with roti or rice.
FAQ
Palak tofu curry is made with blanched spinach or palak while saag is a mixture of greens. We use leafy greens like amaranth, fenugreek, other local mustard greens to make this Indian recipe. You can blanch them in a similar fashion like good old spinach. However the taste may be little bitter. saag paneer vs palak paneer is a similar comparison too as the use of greens is different.
No. Browning the tofu is optional. Sauté it first if you want firmer, lightly browned edges, or add the tofu directly to the spinach gravy for a softer texture.
Yes. If you are making a vegetarian rather than vegan version, replace the tofu with paneer and follow the same spinach gravy method.
Storage
You can keep it for 2-3 days in refrigerator. Always reheat the left overs before you consume.
Conclusion: Spinach tofu curry is a vegan palak paneer recipe which makes you go wow. It is perfect fusion of Indian cuisine with Asian tofu. Serve it with brown rice / jeera rice or roti as per your choice.
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