Vegan Palak Tofu (Tofu Spinach Curry)

Palak Tofu, vegan, whole food plant-based, easy, healthy, oil free

As boldly flavorful as it is vividly green, this Indian stew makes it easy to power though an entire pound of spinach! Seasoned with toasted whole spices, heady garlic and ginger, and just a touch of heat, it’ll have you seeing frozen greens in a brand-new light. Tofu replaces the conventional addition of paneer, providing a high-protein, dairy-free boost, enhanced with golden yellow turmeric and garam masala. You’ll never have a bland bite with this comforting meal!

Prep Time10

Cook Time25

Total Time35

Servings: servings

Calories: 153kcal

Author: Hannah Kaminsky

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

Serving suggestion: Curry is best served with hot, fluffy rice or chewy naan flatbread to soak in all that flavorful goodness. Add a dollop of unsweetened vegan yogurt on top if you’d like to add a creamy finish, or a spoonful of chutney or spicy pickles for a contrasting bite.

Notes: Whole spices add another dimension to this dish, but if you’re in a hurry or your pantry is a bit bare, you can substitute 1 ½ teaspoons ground coriander, ½ teaspoon ground cumin seeds, and omit the fennel. If you can’t find garam masala, try yellow (Madras) curry powder instead. Feel free to adjust the heat to taste by adding cayenne pepper, too.

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