Vegan Palak Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan version of palak paneer combining spinach, tofu, and aromatic Indian spices in a creamy coconut-based curry. Fragrant and warming, it's a plant-based take on a classic North Indian dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces Tofu (extra firm, pat dry with paper towels and cut into cubes)
- 10 Cashews
- 2 tablespoon Vegan Butter or Oil
- 1/2 teaspoon Cumin seeds (Jeera)
- 1 Green Chili Pepper (adjust to taste)
- 5 cloves Garlic (chopped )
- 1" inch Ginger (chopped)
- 1 cup Onion (chopped)
- 3/4 cup Tomato (chopped )
- 10 ounces Spinach (Palak) (I used baby spinach)
- 1/2 cup Water (reduce to 1/4 cup for instant pot method)
- 1/4 cup Coconut Milk (optional)
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) (adjust to taste)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt
- 1 teaspoon Garam masala ((adjust to taste))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 711mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 718mg
- Calcium
- 232mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 711MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.