Vegan Indian Palak "Paneer" (Spinach and Tofu)
A vegan Indian palak paneer features tofu and spinach cooked in a creamy, spiced sauce, suitable for vegetarian and gluten-free diets.
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Instructions
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Drain and press tofu, then slice into 1-inch cubes.
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In a skillet, sauté cubed tofu and garlic in 2 tablespoons of olive oil for 4 to 5 minutes until lightly crisp.
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In a separate large skillet, heat 1 tablespoon of olive oil, then add curry powder, turmeric, ginger powder, and water; whisk in non-dairy yogurt.
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Stir spinach into the yogurt sauce, adding in batches as it cooks down.
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Remove the cooked spinach mixture from heat and process in a blender until almost creamy.
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Return the processed spinach to the skillet, add the sautéed tofu, and cook while stirring until thoroughly heated.
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Serve the dish with rice or other preferred whole grain.