Vegan Palak Tofu
This vibrant, deeply spiced curry delivers everything you want from a classic palak dish — a silky, emerald-green sauce wrapped around golden, pan-seared protein — with zero compromise on flavor or comfort. The tofu gets pressed, cubed, and seared in hot oil until each piece develops a genuinely crispy, golden crust before it ever meets the sauce, which means it holds its shape beautifully rather than turning mushy. Blanching the spinach first and blending it with the tomato-onion base creates that signature smooth, restaurant-style sauce that coats every bite. Full-fat coconut milk steps in where cream would traditionally go, adding richness and a subtle sweetness that plays perfectly against the warm cumin, garam masala, and Kashmiri chili. A final squeeze of lemon juice at the end brightens the whole pot and pulls all those deep, toasted spices into focus. This recipe serves four and is genuinely satisfying ladled over basmati rice or scooped up with naan.
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
- 3 tbsp neutral oil, divided
- ½ tsp salt
For the spinach base
- 10 oz fresh baby spinach
For the curry
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground turmeric
- ½ tsp kashmiri chili powder or mild chili powder
- ½ cup full-fat coconut milk
- ½ cup water
- 1 tsp salt, plus more to taste
- 1 tsp lemon juice
For serving
- cooked basmati rice or naan, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the spinach and blanch for 1 minute, until wilted and bright green. Drain immediately and transfer to a bowl of cold water to stop the cooking. Drain again, squeeze out as much water as possible, and set aside.
- 2
Heat 2 tablespoons of the oil in a large skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer, sprinkle with 1/2 teaspoon salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate with a slotted spoon and set aside.
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