Vegan Palak Paneer
This incredibly flavorful vegan take on classic Palak Paneer features curried tofu cubes in a creamy spinach base. This vibrant dish combines aromatic Indian spices, fresh ginger, and coconut milk for a hearty, nourishing meal. Perfectly served with fluffy rice or warm garlic naan, it is a simple yet impressive dinner option.
Instructions
- 1
Preheat oven to 425F (218C). Press the firm tofu (1 block) to remove moisture.
- 2
Cube the tofu and toss in a bowl with curry powder (1.5 tsp), coconut aminos (1 tbsp), sea salt (0.25 tsp), and nutritional yeast (2 tsp).
- 3
Heat avocado oil (1.5 tbsp) in an oven-safe skillet. Sauté tofu for 4 minutes until browned, then bake in the oven for 15 minutes.
- 4
Bring water (1 cup) to a boil. Blanch fresh spinach (5 cup) for 2 minutes, then strain and rinse with cold water.
- 5
Heat the remaining avocado oil (1.5 tbsp) in a large skillet. Sauté cumin seeds (1.5 tsp), ginger (2 tbsp), white onion (1 medium), and serrano (1) for 5 minutes.
- 6
Add can tomatoes (15 oz) and garlic (4 clove). Sauté for 4 minutes until softened.
- 7
Blend the tomato mixture, blanched spinach, and vegetable broth (0.25 cup) until smooth.
- 8
Heat the same skillet with the remaining curry powder (2 tsp) and garam masala (1 tsp). Stir in the spinach sauce and simmer for 4 minutes. Mix in coconut milk (0.33 cup).
- 9
Serve the sauce over the crispy tofu. Garnish with cilantro (1 handful) and serve with rice (1 cup) and vegan naan (1).
Nutrition Facts
Per portion