This Palak Paneer Is Deliciously Dairy-Free
Jump to RecipeThis Palak paneer is a deliciously rich curry paired with soft cubes of cheese – the latter of which are reimagined with tofu for a plant-based take.
This recipe, which comes from Eat More Vegan by Annie Rigg, features a combination of tender spinach and gently spiced sauce that creates a smooth, savoury base, layered with garlic, ginger, and warming spices.
Blending the spinach with chilli gives the dish its signature colour and depth, while still allowing a fresh, slightly earthy flavour to come through. The tofu, marinated before cooking, takes on a more savoury character and adds a satisfying texture that works beautifully against the silky greens.
A Protein-Packed Vegan Dinner
There’s plenty here from a nutritional point of view, too. Spinach provides iron and vitamins, while tofu offers a good source of plant-based protein and calcium. The use of ginger and spices brings both flavour and a subtle warmth that makes the dish feel especially soothing, without being heavy.
It’s easy to pair with flatbreads, rice, or pickles, making it adaptable depending on what you have to hand. Serve it at a dinner party, for a casual weeknight dinner, or weekend treat.
Vegan Palak Paneer
Marinating the tofu for at least 1 hour before cooking gives it an extra savoury note. Be sure to use young tender leaf spinach for this dish and don’t worry about trimming the stalks – it can all go in.
4
servings30
minutes40
minutes300
kcalIngredients
250 g extra firm tofu
Juice of ½ lemon
1 tsp nutritional yeast
1/2 tsp garam masala
350 g young spinach, washed
1 large green chilli, roughly chopped (include the seeds if you like extra heat)
2 fat garlic cloves, crushed
3 tsp grated fresh ginger
2 tbsp coconut oil
1 onion, finely chopped
1 large tomato, chopped
1/2 tsp fenugreek seeds
1/2 tsp cumin seed
1/4 tsp cayenne pepper
1 tbsp sunflower oil
5 tbsp coconut milk, cashew cream, or coyo (coconut milk yoghurt)
Salt and freshly ground black pepper
Directions
- Start by marinating the tofu. Pat the tofu dry on kitchen paper and cut into 1–2cm dice. Tip into a bowl, add the lemon juice, nutritional yeast and a good pinch of garam masala. Mix well to combine, cover, and set aside for 1 hour.
- Meanwhile, blanch the spinach in boiling water or steam it until just wilted. Drain through a colander and refresh under cold running water. Squeeze dry and tip the spinach into a blender. Add the green chilli to the blender with half the garlic and half the ginger. Season with salt and freshly ground black pepper, blend until nearly smooth and set aside.
- Heat the coconut oil in a wok or sauté pan, add the onion and cook over a medium heat, stirring from time to time, for about 10 minutes, until soft but not coloured. Add the remaining garlic and ginger, the chopped tomato and spices. Season with salt and freshly ground black pepper and continue to cook for a further 5 minutes over a low–medium heat until the tomato has cooked and thickened.
- While the onion mixture is cooking heat 1 tbsp sunflower oil in a frying pan over a medium–high heat, drain the tofu from the marinade, add to the pan and fry quickly until golden brown on all sides.
- Add the spinach purée and 150ml water to the onions, mix well and cook for 2 minutes, adding a little more water if needed to make the mixture a sauce rather than a thick purée. Add the tofu, 3 tbsp of the coconut milk and another good pinch of garam masala. Mix well and cook for a further minute before serving drizzled with more coconut milk. Be careful not to overcook the spinach – it should still be a vibrant green.
This recipe is extracted from ‘Eat More Vegan’ by Annie Rigg (Pavilion Books).
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