Tofu Palak Paneer

Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!

Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy Red Lentil Dahl, and Vegan Tikka Masala.

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.

Tofu Palak Paneer is a rich and aromatic Indian-inspired dish that combines pan-fried tofu with a luxurious and easy vegan spinach curry. With protein from the tofu and plenty of vitamins, minerals, and fiber from the spinach, palak paneer with tofu is as healthy as it is delicious!

What is palak paneer?

Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy (palak) and pieces of Indian cheese (paneer). It has warm and vibrant flavors and plenty of richness from the cheese.

While vegetarian, this dish is traditionally not vegan-friendly because of the heavy cream in the gravy and cheese being a main component. My version, however, swaps these for simple vegan substitutions, like golden fried tofu cubes instead of cheese and vegan cream instead of heavy cream.

The result? A protein-rich, creamy, and flavor-packed Indian-inspired dinner!

How to make tofu palak paneer

Find the complete recipe with measurements in the recipe card below.

Add the pressed tofu cubes to a large bowl and sprinkle the nutritional yeast, garam masala, and salt over top. Toss to coat.

seasoned tofu cubes in a large metal bowl.

Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and fry in a single layer until the pieces are golden brown on all sides. Transfer them to a plate and set aside.

Tip: Do not move the tofu around when you first add it to the pan! Instead, leave it alone for a few minutes so a crust can form. This makes it way easier to flip without ripping.

frying seasoned tofu cubes in a large metal skillet.

Next, boil some water in a large pot and add the spinach. Cook until the spinach leaves wilt, then drain the water.

Transfer the blanched spinach to a blender or food processor and blend until it’s as smooth as you like (I like it with some texture, but you can blend it until it’s completely smooth if you’d like). Set aside.

Heat more oil in a large skillet over medium heat. Once hot, sauté the onion, garlic, ginger, serrano pepper, and cumin seeds until soft and fragrant. Next, stir in the garam masala, coriander, turmeric, cayenne pepper, and salt.

Tip: Stir the aromatics and spices frequently while they’re simmering in the hot oil, or else they might burn.

a seasoned mix of sauteed aromatics in a large metal skillet.

Pour the spinach sauce into the pan with the onion mixture. Stir in the cream, then let the sauce simmer.

To finish, add the fried tofu paneer to the pan and toss to coat. Serve the spinach tofu curry over rice with chopped cilantro on top and vegan naan on the side. Enjoy!

golden tofu cubes on top of a batch of vegan palak paneer in a large skillet.

Frequently asked questions

What’s the difference between palak paneer and saag paneer?

Palak paneer and saag paneer are almost the same dish, as they’re both made with paneer (Indian cheese) and a leafy green curry. The main difference is the types of greens used in the curry. Palak is the Hindi word for spinach, while saag refers to mixed greens, like mustard greens, kale, fenugreek leaves, spinach, etc.

What should you serve with vegan palak paneer?

You can really take this dish to the next level by serving each scoop over cooked basmati rice or brown rice and garnishing each bowl with fresh chopped herbs, like cilantro or parsley, a dollop of mango chutney, and a spritz of lemon juice or lime juice.

I wouldn’t say that vegan spinach curry is spicy, but a dollop of vegan raita or plain vegan yogurt on top can help temper any spicy or bold flavors. Lastly, include a few pieces of Indian flatbread on the side, like roti or my Homemade Vegan Naan, to scoop up every bite!

Can I bake the tofu instead?

Yes! Instead of pan-frying, you can bake or air fry the tofu cubes instead.

Do you have to blanch the spinach?

Yes, blanching the spinach is a very important step when making the spinach sauce. It not only softens the spinach leaves but also removes the natural bitter flavor. The spinach curry will likely taste very bitter if you sauté the leaves in a hot oiled pan instead.

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