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The Best Vegan Palak Paneer with Tofu

5 from 1 reviews

This is the best vegan palak paneer recipe ever! Marinated tofu and roasted vegetables come together in a sauce of pure├ęd garlic, chilies, ginger, spices, and wilted spinach to create a vegan spin on an Indian classic. Healthy, spicy, creamy, and insanely delicious, you’re going to love this dish. Plus, if you’re a good multitasker, your palak paneer can be ready in about 35 minutes!

Scale

Ingredients

TOFU

  • 1 block firm tofu, pressed
  • 1 tbsp nutritional yeast
  • 2 tsp coconut aminos
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tsp olive oil

ROASTED VEGGIES

  • 2 carrots
  • 1 large broccoli
  • 2 tsp olive oil
  • salt and pepper

SPINACH

  • 6 cups spinach leaves (6 packed cups)
  • 1 tsp olive oil

PALAK SAUCE

  • 2 tbsp olive oil
  • 1 medium brown onion, diced
  • 3 cloves garlic, crushed
  • 2 green chilies, chopped
  • 1 tsp ginger, grated
  • 2.5 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 cup canned tomatoes (14 oz or 400 g can)
  • 1/4 cup nutritional yeast
  • 3/4 cup vegetable stock
  • 1 can coconut cream (14 oz or 400 ml can)
  • 1/2 tsp cayenne powder
  • 1 tbsp lemon juice
  • salt and pepper to taste

Instructions

  • If not already complete, wrap tofu in a clean kitchen towel and place underneath something heavy to press out excess liquid. Allow to rest for about 20 minutes.
  • Preheat oven to 400 F (205 C) and line two baking sheets with baking paper.
  • Cut the tofu into cubes. Place them in a bowl, and add nutritional yeast, coconut aminos, lemon juice, and salt, and gently toss. Marinate for about 10 minutes, then line onto a baking sheet without crowding.
  • Meanwhile, cut the broccoli down into bite-size florets. Chop the carrot into bite-size pieces (I like to chop diagonally for longer pieces). Place onto a baking sheet, toss with olive oil, salt, pepper. Ensure that the pieces aren’t crowded.
  • Place vegetables and tofu in the oven. Bake tofu for 10 minutes, or until it is lightly browned, slightly crispy on the outside, but still soft. Roast vegetables for 5 more minutes (total of 15), or until broccoli is browned and everything is cooked through.
  • Meanwhile baking, heat a large pot on the stove over medium heat. Heat olive oil in the pot. Add in onions, garlic, chilies, and ginger. Once onion is golden brown, add in garam masala, curry, cumin, and stir-fry the spices for a couple minutes.
  • Stir in the tomatoes, vegetable stock, and nutritional yeast. Allow to cook for 5-7 minutes.
  • Lower the heat, stir in coconut cream (if desired, reserve 1 tbsp for drizzling when serving) and allow to thicken for 5-10 minutes.
  • Meanwhile, heat a pan over low heat, add olive oil, then slowly wilt the spinach leaves. Stir the leaves around as needed. Don’t wilt them too much, just enough, so that they still keep their vibrant color. About 5 minutes.
  • In a blender, blend the contents of the pot with the wilted spinach leaves, and return the sauce to the pot.
  • Stir in tofu, carrots, broccoli, lemon juice, and cayenne pepper. Season with salt and pepper to taste, and don’t be shy!
  • Serve with basmati rice and garlic naan! Garnish with cilantro and a drizzling of coconut cream, if desired.