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Palak Tofu

Palak paneer is one of the most famous north Indian dishes. Whenever we went to a typical Indian restaurant, palak paneer, rotis and jeera rice was our standard go-to order. Palak tofu is a vegan version of palak paneer. Just replace dairy paneer with soya bean paneer, also known as tofu. 

Here is the recipe. 


  1. 7 oz extra-firm tofu cubed (about 1.5 cups)
  2. 2 tablespoons oil
  3. ½ teaspoon red chili powder
  4. Salt and black pepper to taste

For Gravy:

  1. 10 oz spinach (palak) (about 8-10 cups)
  2. 1 tablespoon oil
  3. 1 teaspoon cumin (jeera) seeds
  4. ½ inch ginger
  5. 2 cloves garlic
  6. 2 green chili
  7. 1 medium onion (about 1 cup)
  8. 1 large tomato
  9. ½ cup water
  10. salt to taste
  11. 1 tablespoon kasuri methi 
  12. 2 tablespoons coconut cream or soaked cashew paste
  13. ½ teaspoon turmeric
  14. ½ teaspoon red chili powder
  15. 1 teaspoon coriander powder
  16. 1 teaspoon garam masala


Heat 2 tablespoons of oil in a pan. Once the oil is hot, add cubed tofu and sprinkle red chili powder, salt, and pepper.

Saute for 4-5 minutes till tofu turns light golden brown. Keep aside.

Heat oil in a Kadai/pot. Once the oil is hot, add cumin seeds, let the cumin splutter, add onions, ginger, garlic, and green chili, and saute until the onions turn light brown.

Next, add diced tomato, red chili powder, turmeric powder, coriander powder, and salt, and cook for 1-2 minutes.

Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.

Cool the mixture and blend the ingredients into a creamy texture using a blender. Later transfer the mixture into the Kadai.

Add garam masala, Kasuri methi, and pan-fried tofu and mix well. No need to boil/sauté again after adding paneer. Let it sit for 5 minutes.

– Recipe by Sana Shaikh (Instagram: The Rainbow Bite)

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