Why do I need to blanch the spinach and then put it in ice water?

Blanching the spinach and immediately transferring it to ice-cold water is crucial to retain its vibrant green color, preventing it from turning dull during cooking.

Can I use a different type of chili instead of green chilis?

The recipe specifically calls for 2-3 green chilis ground to a paste, which contributes to the authentic flavor and heat profile. Substituting with other chilis might alter the taste.

What kind of tofu should I use for this recipe?

The recipe instructs to cut tofu into cubes and soak them in warm water, suggesting a firm or extra-firm tofu that will hold its shape well in the curry.

What is the purpose of dried fenugreek leaves in this Palak Tofu?

Dried fenugreek leaves, or kasuri methi, add a distinct, slightly bitter, and aromatic flavor that is characteristic of many North Indian curries, enhancing the overall depth of the Palak Tofu.

How should I store leftover Palak Tofu?

Store any leftover Palak Tofu in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

10 years ago

Palak Tofu
[Vegan]

Name: Palak Tofu [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 3 cups spinach, tightly packed; 1 cup tofu; 1 small onion, finely chopped; 1 tomato, finely chopped; 2-3 green chilis, ground to a paste; 2 garlic cloves, minced; 2-inch ginger, minced; 1 teaspoon cumin seeds; 1 teaspoon coriander powder; 1 teaspoon dried fenugreek leaves; 1 teaspoon garam masala; 1 tablespoon oil; Salt, to taste; 1 tablespoon cashew cream, for garnish

JR By: Jyothi Rajesh

Author Bio

An I.T. professional from Bangalore, having worked for several years, quits the job to start... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

A vibrant green Palak Tofu curry, garnished with a swirl of white cashew cream, served warm in a bowl.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Palak Tofu [Vegan]

Dairy Free

This warm and fragrant spinach curry dish can be ready and on your table in just 30 minutes! Spinach is sautéed in aromatics like onion, tomato, garlic, ginger, and chilis, and is then studded with tofu "paneer," a twist on the traditional cubes of Indian cheese. Creamy, rich, and delicious!

Ingredients You Need for Palak Tofu [Vegan]

3 cups spinach, tightly packed
1 cup tofu
1 small onion, finely chopped
1 tomato, finely chopped
2-3 green chilis, ground to a paste
2 garlic cloves, minced
2-inch ginger, minced
1 teaspoon cumin seeds
1 teaspoon coriander powder
1 teaspoon dried fenugreek leaves
1 teaspoon garam masala
1 tablespoon oil
Salt, to taste
1 tablespoon cashew cream, for garnish

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Palak Tofu [Vegan]

Take the spinach leaves and rinse them well in water.
Bring 3 cups of water to boil. Add a pinch of salt in it. Add the spinach leaves and blanch for 3 minutes. Remove the leaves from boiling water and immediately transfer them to ice cold water. This step is important; it ensures the vibrant green color of the leaves is retained.
Squeeze the leaves to remove excess water and grind it into a purée. Set aside.
Cut tofu into cubes and soak them in warm water until ready to use.
Heat oil in a pan. Add cumin seeds and let them crackle. Add onions and cook until translucent. Add green chili paste and mix well.
Add minced ginger and garlic and cook for 3 minutes on low flame. Add tomatoes and cook until tomatoes turn soft.
Add coriander powder, garam masala powder, dried fenugreek leaves, and salt to taste. Mix.
Let it cook for 5 minutes on low flame. If the curry becomes too thick, adjust by adding a little water, don’t make it too runny.
Now add tofu pieces into the curry, mix and cook for another 5 minutes.
Serve warm.