Palak Tofu (Spinach Tofu Curry) Recipe

Introduction

Palak Tofu is a vibrant and nutritious Indian-inspired dish combining tender tofu with a rich spinach curry. This flavorful recipe offers a delightful plant-based alternative to the classic palak paneer, perfect for a satisfying weeknight meal.

Ingredients

• 2 teaspoons olive oil
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• 1 yellow onion, diced (about 2 cups)
• ½ teaspoon salt (plus more to taste)
• 8 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon minced ginger
• 1 Indian green chili (or ½ Serrano or Thai chili, minced, plus more to taste)
• 3 cups packed spinach, roughly chopped (about 5 ounces)
• 1 tablespoon olive oil
• 1 (14-ounce) block extra firm tofu, drained, pressed, and cut into ¾-inch cubes
• ½ teaspoon salt
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala
• Juice of ½ lime (about 2 teaspoons, or to taste)

Instructions

1. Step 1: Heat 2 teaspoons of olive oil in a wide pan over medium heat. Add the coriander, cumin, and fennel seeds, cooking until fragrant, about 1 minute.
2. Step 2: Add the diced onion and ½ teaspoon salt. Stir occasionally and cook until softened and starting to brown, about 10 minutes. Adjust heat to avoid burning the onion.
3. Step 3: Stir in the minced garlic, ginger, and green chili. Cook until very fragrant, about 2 minutes. Pour in 1 cup of water, increase heat to medium-high, and bring to a simmer.
4. Step 4: Add the chopped spinach, stir, cover, and cook until just wilted, about 2 minutes. Remove from heat, transfer mixture to a bowl or blender, and add 4 to 6 ice cubes to cool quickly.
5. Step 5: Blend the spinach mixture until smooth or your preferred texture. Set aside this spinach gravy.
6. Step 6: In a separate large nonstick pan, heat 1 tablespoon olive oil over medium heat. Add the tofu cubes and ½ teaspoon salt. Cook, stirring occasionally, until tofu is lightly browned on most sides, about 10 minutes. Stir in turmeric so tofu is evenly coated.
7. Step 7: Pour the spinach gravy into the pan with tofu. Bring to a brief simmer over medium heat for 1 to 2 minutes, then remove from heat. Stir in garam masala and lime juice. Adjust salt to taste before serving.

Tips & Variations

• Press tofu for at least 30 minutes to remove excess moisture for better browning and texture.
• For a creamier curry, add a splash of coconut milk or cashew cream when blending the spinach gravy.
• Adjust chili quantity to your preferred spice level, or omit for a milder dish.
• Serve with steamed basmati rice or warm naan to soak up the flavorful sauce.

Storage

Store leftover palak tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Adding a splash of water or broth during reheating can help restore the sauce’s consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach can be used if fresh is unavailable. Thaw and drain it well before cooking to avoid excess liquid in the curry.

Is this dish suitable for meal prep?

Absolutely! Palak tofu reheats well and makes a great option for meal prepping lunches or dinners during the week.

Palak Tofu (Spinach Tofu Curry) Recipe

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★★★★★

5 from 63 reviews

Palak Tofu is a vibrant and healthy Indian-inspired curry featuring silky spinach gravy blended with fragrant spices and tender, pan-browned tofu cubes. This dish is packed with flavors from coriander, cumin, fennel seeds, ginger, garlic, and garam masala, making it a delicious vegetarian main course perfect for a nourishing meal.

• Author: Emma
• Prep Time: 15 minutes (including tofu pressing time)
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

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Spices and Seeds

• 2 teaspoons olive oil
• 1 tablespoon coriander seeds
• ½ teaspoon cumin seeds
• ½ teaspoon fennel seeds
• ½ teaspoon salt (plus more to taste)
• ½ teaspoon ground turmeric
• 1 teaspoon garam masala

Aromatics and Vegetables

• 1 yellow onion, diced (about 2 cups)
• 8 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon minced ginger
• 1 Indian green chili (or ½ Serrano pepper), minced, plus more to taste
• 3 cups spinach, packed and roughly chopped (about 5 ounces)

Main Ingredient

• 1 14-ounce block extra firm tofu, drained, pressed for 30 to 60 minutes, and cut into ¾-inch cubes

Other

• 1 tablespoon olive oil
• Juice of ½ lime (about 2 teaspoons, or to taste)
• 1 cup water
• 4 to 6 ice cubes

Instructions

1. Toast spices: Heat 2 teaspoons olive oil in a wide pan or braising pan over medium heat. Add coriander, cumin, and fennel seeds and toast them until fragrant, about 1 minute.
2. Sauté onions: Add the diced onion and ½ teaspoon salt. Stir occasionally until the onions are softened and start to brown, about 10 minutes. Adjust heat between medium-low and medium to avoid burning.
3. Add aromatics: Mix in minced garlic, ginger, and green chili. Stir frequently until very fragrant, around 2 minutes. Then add 1 cup water, increase heat to medium-high, and bring the mixture to a simmer.
4. Cook spinach: Stir in chopped spinach, cover the pan, and cook until spinach has just started to wilt, approximately 2 minutes. Remove pan from heat, transfer contents to a bowl or blender, and add 4 to 6 ice cubes to cool mixture quickly.
5. Blend spinach gravy: Blend the spinach mixture until smooth or to your preferred texture, either chunkier or fully pureed. Set aside this green gravy.
6. Prepare tofu: Heat 1 tablespoon olive oil in a large, wide nonstick pan over medium heat. Add tofu cubes and ½ teaspoon salt. Cook, stirring occasionally, until tofu is lightly browned on most sides, around 10 minutes. Stir in ground turmeric so tofu pieces are evenly coated.
7. Combine and finish: Pour the spinach gravy into the tofu pan and bring to a brief simmer over medium heat for 1 to 2 minutes. Remove from heat, stir in garam masala and fresh lime juice. Taste and adjust salt as needed. Serve warm.

Notes

• Pressing the tofu is essential to remove excess moisture and help it brown nicely.
• You can adjust the chili quantity based on your preferred spice level.
• The spinach gravy can be blended to your preferred texture, either smooth or slightly chunky.
• This dish pairs well with basmati rice or Indian breads like roti or naan.
• Leftovers keep well refrigerated for up to 3 days.

Keywords: Palak Tofu, Spinach Tofu Curry, Indian Vegetarian Curry, Tofu Spinach Recipe, Healthy Indian Curry