Palak Tofu is a wholesome Indian spinach tofu curry inspired by the classic palak paneer. Instead of paneer, this version uses extra-firm tofu, which is lightly pan-fried and then simmered in a smooth, flavorful spinach sauce. The result is a comforting vegetarian main course that can easily be made vegan by using coconut milk.
Tofu can be an acquired taste, especially if you are used to the soft, creamy texture of paneer. Extra-firm tofu works best in this recipe because it holds its shape well, absorbs the spices, and develops a lightly golden exterior when sautéed. Once it is added to the spinach curry, it becomes tender while still keeping a pleasant bite.
Palak Paneer, a popular Indian dish made with spinach and Indian cottage cheese, is commonly found on restaurant menus. This Palak Tofu recipe follows a similar method, but the tofu makes it lighter and suitable for those who prefer a dairy-free or plant-based option. The spinach is cooked with tomatoes, garlic, ginger, and warm Indian spices, then blended into a silky curry base.
This spinach tofu curry is creamy without being heavy. Coconut milk adds richness and keeps the recipe vegan, while regular milk can also be used if you are not avoiding dairy. For a richer restaurant-style curry, heavy cream may be substituted, but the lighter version is satisfying and balanced as it is.
The recipe pairs beautifully with Indian breads such as roti, naan, or paratha. It is also delicious with steamed rice, brown rice, quinoa, or any grain of your choice. A squeeze of fresh lemon juice just before serving brightens the flavors and balances the earthy spinach.
For the best texture, avoid overcooking the spinach for too long before blending. Cooking it just until wilted helps maintain a fresher flavor and a vibrant green color. The tomatoes add mild tanginess, while cumin powder, garam masala, and red chili powder bring warmth and depth. A small amount of sugar or honey is optional and can be used to balance the acidity of the tomatoes.
Whether you are already a tofu lover or simply looking for a healthier twist on palak paneer, this Palak Tofu is an easy, nourishing dinner option. It is flavorful, filling, and simple enough for a weeknight meal.
Method
Wash the spinach leaves thoroughly to remove any dirt or grit. Heat 1 teaspoon of oil in a non-stick pan over medium heat. Add the spinach in batches, allowing each batch to wilt before adding more.
Cook the spinach only until wilted, about 1 minute per batch. Remove it from the pan and set it aside.
In another pan, heat 1.5 teaspoons of oil over medium heat. Add the roughly chopped ginger and garlic. Sauté until the raw aroma disappears.
Add the chopped tomatoes and stir well. Cook for 3 to 4 minutes, or until the tomatoes become soft and mushy.
Add the wilted spinach to the tomato mixture. Stir in the cumin powder, red chili powder, salt, and garam masala.
Cook the spinach, tomatoes, and spices together for 2 minutes so the flavors can blend.
Remove the pan from the heat and let the mixture cool slightly. Transfer it to a blender, add 1/4 cup coconut milk or milk, and blend until smooth. Set the spinach puree aside.
Heat 2 teaspoons of oil in a pan. Once hot, add the cubed tofu. Sprinkle with smoked paprika, salt, ground pepper, and red chili flakes.
Sauté the tofu for 5 to 6 minutes, or until it turns light golden brown. Remove from the pan and set aside.
Return the spinach puree to the pan over medium heat. Add the remaining 1/4 cup coconut milk or milk and stir well.
Add the sautéed tofu to the spinach curry and mix gently.
If the curry is too thick, add a little water to adjust the consistency. Add sugar or honey if using, and stir again.
Cover the pan and let the curry simmer on medium-low heat for 10 minutes.
Serve Palak Tofu hot with Indian bread, rice, brown rice, or quinoa. Add fresh lemon juice before serving, if desired.
Recipe Notes: Use coconut milk instead of regular milk to keep this Palak Tofu vegan. Use heavy cream instead of milk if you prefer a richer and creamier curry.
Palak Tofu
Manali Singh
15 mins
20 mins
35 mins
4
Ingredients
Tofu
- 6 oz extra-firm tofu, cut into cubes
- 2 teaspoons oil
- 1/8 teaspoon ground pepper
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon red chili flakes
- Salt, to taste
Spinach Curry
- 1 lb baby spinach
- 2 tomatoes, roughly chopped
- 3-4 garlic cloves, roughly chopped
- 1 inch ginger, roughly chopped
- 1/2 teaspoon garam masala
- 1/8 teaspoon red chili powder, or to taste
- 3/4 teaspoon cumin powder
- 1/2 cup coconut milk, or use milk or heavy cream
- 2.5 teaspoons oil
- Salt, to taste
- 1-2 teaspoons sugar or honey, optional
- 1 teaspoon fresh lemon juice, optional
Instructions
Tofu
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Heat 2 teaspoons of oil in a pan. Add the cubed tofu, then sprinkle with smoked paprika, salt, ground pepper, and red chili flakes.
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Sauté for 5 to 6 minutes, until the tofu is lightly golden. Remove from the pan and set aside.
Spinach Curry
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Heat 1 teaspoon of oil and cook the baby spinach until completely wilted. Set aside.
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In another pan, heat 1.5 teaspoons of oil over medium heat. Add the chopped ginger and garlic, and sauté until the raw smell disappears.
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Add the tomatoes and cook for 3 to 4 minutes, until soft and mushy.
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Add the wilted spinach, cumin powder, red chili powder, salt, and garam masala.
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Cook the mixture for 2 minutes, then remove it from the heat and let it cool slightly.
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Transfer the mixture to a blender. Add 1/4 cup coconut milk or milk and blend into a smooth puree.
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Pour the spinach puree back into the pan over medium heat. Add the remaining 1/4 cup coconut milk or milk and mix well.
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Add the sautéed tofu and stir gently to coat it with the curry.
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Add water if needed to adjust the consistency. Stir in sugar or honey if using.
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Cover and simmer for 10 minutes on medium-low heat.
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Finish with fresh lemon juice if desired, and serve hot with Indian bread or rice.
Nutrition
Carbohydrates: 11g,
Protein: 7g,
Fat: 12g,
Saturated Fat: 5g,
Sodium: 126mg,
Potassium: 915mg,
Fiber: 3g,
Sugar: 4g,
Vitamin A: 11215IU,
Vitamin C: 41.7mg,
Calcium: 144mg,
Iron: 4.9mg
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Main Course
Indian
Tofu Spinach Curry
