If you’ve been craving something flavorful, satisfying, and totally plant-based, then let me introduce you to Vegan Palak Tofu. This vibrant dish is the perfect marriage of rich, creamy spinach (that’s the “palak”) and crispy, golden tofu, all smothered in a tantalizing blend of spices. It’s an Indian-inspired dish that’s not only delicious but incredibly good for you. Ready to learn more about this nutrient-packed comfort food? Let’s dive in!
What is Vegan Palak Tofu?
At its core, Palak Tofu (also known as Tofu Spinach Curry) is a vegan twist on the traditional Indian dish Palak Paneer—where creamy spinach is paired with soft, chewy paneer (Indian cheese). Instead of using dairy, though, we swap in tofu, making it 100% plant-based.
The spinach is cooked down with a medley of aromatic spices like cumin, turmeric, and garam masala, creating a flavorful, slightly earthy base. Then, cubes of tofu are added to soak up all those wonderful flavors, resulting in a dish that’s rich, comforting, and totally satisfying.
It’s typically served with warm naan bread or steamed rice, making it a complete and hearty meal. Whether you’re new to Indian food or an experienced flavor explorer, Vegan Palak Tofu is sure to win you over with its hearty texture and depth of flavor.
Why Palak Tofu Is Good For You:
- Packed with Nutrients: This dish is loaded with spinach, which is a powerhouse of vitamins and minerals. Rich in iron, calcium, and vitamin A, spinach is fantastic for bone health, maintaining healthy skin, and boosting your immune system. It’s also high in fiber, which aids digestion and keeps you feeling full for longer.
- High in Plant-Based Protein: Tofu is a great source of plant-based protein. Made from soybeans, it contains all nine essential amino acids, making it a complete protein that helps build and repair muscle. Whether you’re vegan, vegetarian, or just looking to cut back on animal products, tofu is a solid addition to your diet. Plus, it’s low in saturated fat, so it’s heart-healthy too!
- Loaded with Anti-Inflammatory Spices: One of the things that makes Vegan Palak Tofu so flavorful is the combination of turmeric, coriander, and other spices. These spices are not just tasty—they’re also packed with anti-inflammatory properties. Turmeric, for example, contains curcumin, a powerful compound known for its anti-inflammatory and antioxidant effects. So, you’re not just enjoying a delicious meal—you’re also doing your body a solid!
- Low in Calories, High in Satisfaction: Despite being incredibly flavorful, Vegan Palak Tofu is actually quite low in calories and can easily fit into a weight-conscious diet. The fiber from the spinach and protein from the tofu help keep you feeling satisfied without the heaviness of a calorie-dense dish. Plus, since it’s made with whole, unprocessed ingredients, you’re getting more nutrients per bite compared to many other comfort foods.
Other whole food plant-based recipes you might like:
- Miso-Ginger Glazed Carrots
- Tropical Teriyaki Tofu Skewers
- Thai Red Curry with Tofu
- Crispy Baked Veggie Spring Rolls
- Spicy Thai Carrot Coconut Soup
Vegan Palak Tofu (Tofu Spinach Curry)
Ingredients
- 14 ounces tofu extra-firm or super firm, drained
- 1 tablespoon lime juice
- 1 teaspoon garam masala
- 1/2 teaspoon ground turmeric
- 1 tablespoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon whole fennel seeds
- 1 medium yellow onion diced
- 1/4 teaspoon salt optional
- 1/2 cup low-sodium vegetable broth or water
- 6 cloves garlic minced
- 1 inch fresh ginger peeled and minced
- 1 jalapeno deseeeded and minced
- 1 pound frozen spinach chopped or whole leaf
- 1/2 cup fresh cilantro
Instructions
- Begin by cutting the tofu into ¾-inch cubes. In a small bowl, toss the cubes with lime juice, garam masala, and turmeric. Make sure all the pieces are well coated with the seasoning, then transfer to an air fryer sheet or basket. Air fry at 370 degrees for 10 minutes, until just lightly crisped around the edges. Set aside.
- In a large saucepan over medium heat, add the coriander, cumin, and fennel seeds. Toast for 1 minute, until aromatic. Add the onion, salt (if using), and a splash of broth or water. Sauté, stirring frequently, until softened and starting to brown; about 8 – 10 minutes. Continue adding more liquid as needed to prevent anything from sticking and burning.
- Add the garlic, ginger, and jalapeño, and cook for another 2 minutes. Add any remaining broth or water, followed by the spinach. Stir well and sauté until the spinach is both thawed and slightly wilted, but still bright green. Turn off the heat and transfer to your blender.
- Purée until completely smooth or leave a bit of texture if you’d prefer. Pour the seasoned spinach mixture into 3 – 4 bowls to serve. Divide the tofu equally between them and top with cilantro. Enjoy hot!
Notes
Nutrition
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Can fresh wilted spinach be used rather than frozen? Thanks!
We haven’t tried it that way but I don’t think it will be a problem.
I don’t have an air fryer. Have you prepared or any other way?
We haven’t tried it another way. If you don’t have an air fryer you can try to cook in in the oven at 395 degrees and allow a little more cooking time.