Dairy-free and so delicious! This Vegan Tofu Palak Paneer recipe is packed with healthy spinach, tomatoes, onions, and Indian spices! If you love ordering saag paneer or palak paneer in an Indian restaurant but want to make it dairy-free in your very own kitchen, you have come to the right place! We replace the paneer with healthy, protein-rich tofu, and the heavy cream with oat milk! So easy to make and full of flavor!
Tara’s Tips For Perfect Vegan Tofu Palak Paneer
Tofu
- Use firm or extra firm for best results. To make this super easy, we bake the tofu in the oven for 15 minutes while getting the other ingredients ready.
Onions + Tomatoes
- Don’t love chopping? Me either! Peel your onions + blitz them in your food processor. Same with the tomatoes. No chopping + you get the texture perfect for this recipe. Cut them in quarters + a quick whirl in your food processor + they are perfect chopped.
Ginger
- I choose ginger paste for this recipe. If you prefer fresh ginger, that works too but be sure it is finely minced or shredded.
Dairy-Free Milk
- Full fat oat milk is what I use. If you don’t have access to this, you can use coconut milk or cream. Be careful to only use one that is unsweetened.
Spices
- Garam masala, cumin, turmeric, red pepper powder, and methi (fenugreek). These are authentic Indian spices. Making a restaurant-style meal like this one requires the right ingredients. Some you can find in grocery stores or on Amazon, but the best place to buy these is at an Indian grocery store. The fenugreek is optional. If you can’t find it simply leave it out. I use methi seeds which work well too.
What to Eat With Vegan Tofu Palak Paneer Recipe
We eat this with Perfect Basmati Rice and Indian flat breads such as Rice Flour Rotli, naan, bhakri, or paratha. You can eat other vegetables with this dish as well! Some of our favorites are Lentil Curry, Chickpea Curry (Chana Masala), or Indian Potatoes with Eggplant (Aloo Baingan).
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Vegan Tofu Palak Paneer Recipe
This Tofu Palak Paneer is made completely dairy free, gluten free, vegan, and oh so flavorful!
Ingredients
- 14 ounce package firm or extra firm tofu
- 16 oz fresh spinach leaves
- 2 cups diced or shredded onions
- 2 tsp salt
- 4 cloves garlic shredded or finely minced
- 1 tsp ginger paste
- 2 cups diced tomatoes
- 1 tsp cumin powder
- 1 tsp turmeric
- ½ - 1 tsp red pepper powder to taste
- 1/8 tsp cinnamon
- 2 tsp garam masala
- 1/2 tsp fenugreek powder or methi (optional)
- ½ tsp sugar
- ½ cup full fat oat milk
Directions
- Step 1 Drain tofu, cut into one inch cubes, place on a baking sheet, bake in a 425 degree oven for 15 minutes, remove from oven and set aside.
- Step 2 Boil 1 pot water, add spinach and cook in boiling water for 2 minutes, remove spinach from liquid and allow to cool.
- Step 3 Once cool, place spinach in blender and pulse until desired texture, do not over blend, set aside.
- Step 4 In a large non-stick pan or wok, add onions and sprinkle with the salt, sauté onions for 5 minutes, add garlic and ginger, sauté another 3 minutes, if mixture begins to stick add 1 tbsp water at a time.
- Step 5 Add tomatoes, cover and cook 5 more minutes until well combined. Stir frequently.
- Step 6 Sprinkle in all of the dry spices (except fenugreek and sugar), mix well.
- Step 7 Transfer the cooked and blended spinach from the blender to the onion mixture, mix well.
- Step 8 Pour in the oat milk and then the fenugreek powder and sugar, give everything a gentle stir to make sure spices are fully incorporated.
- Step 9 Gently fold in the tofu and stir until all ingredients combined. Cook for 5 minutes on medium-low, turn off heat and allow to sit with cover on until ready to serve.
- Step 10 Eat with naan, roti, rice or eat as is, enjoy!
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