IndianMain DishVeganVegetarian

Vegan Palak Paneer

This Vegan Palak Paneer recipe swaps tofu for cheese and turns Palak Paneer into a delicious, vegan version of a well loved Indian dish!

Swapping tofu for cheese is an easy way to turn Palak Paneer into a plant-based favorite.

This is a sponsored post

I’ve been on a total binge lately. It started with these curried carrot fries. Then, it was Indian pickles and creamy vegetable korma.

Today, we’re on to Indian recipe #4: Vegan Palak Paneer!

Is Paneer vegan? This is a palak paneer vegan recipe! Vegan Palak Paneer: Swapping tofu for cheese is an easy way to turn Palak Paneer into a plant-based favorite.

To be honest, the first time I ever had palak paneer I thought it was made with tofu. I found out later that the ‘paneer’ part is, of course, referring to paneer cheese. Who knew, right?

I don’t follow a strict vegan diet, so why did I bother making this with tofu instead of paneer?

Well, first of all, paneer is kind of hard for me to come by as they don’t sell a lot of Indian cheese at my local grocery store.

Second, I just happen to love tofu. It’s high in protein, low in fat, and perfectly suited to soaking up a delicious sauce.

Learn how to make palak paneer vegan style! Swapping tofu for cheese is an easy way to turn Palak Paneer into a plant-based favorite.

I’ve been partnering with House Foods this year, which has been pretty awesome for me as a tofu-lover.

I had a blast creating Korean Bibimbap Bowls and Indonesian Curry Noodle Bowls, so I decided to keep moving west and head to India for Vegan Palak Paneer!

Seeing as I *always* forget to press my tofu, I used my favorite hack of using boiling water to expel the excess moisture.

Tofu, in it’s normal state, doesn’t have a very cheese-like flavor. I decided to take the advice of Marc at No Recipes and marinate the tofu in a mixture of nutritional yeast, lemon juice, and salt.

This really helped the tofu taste more like paneer, but if you’re in a hurry you can absolutely skip that step. Especially if, like me, you thought this dish was made with tofu all along.

Palak Tofu or Tofu Paneer: Swapping tofu for cheese is an easy way to turn Palak Paneer into a plant-based favorite.

If you decide to go the marinating route, make sure you plan ahead for the extra time. If you skip it, just rinse the tofu with boiling water and proceed to step two.

The rest of the vegan paneer recipe is super quick and easy: just chuck some ingredients in a blender, then transfer the puree to a pan and let it simmer.

Make sure you put your basmati rice on to cook before you get started. Palak paneer comes together really quickly once you get started!

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Here’s the Recipe!

Swapping tofu for cheese is an easy way to turn Palak Paneer into a plant-based favorite.

Vegan Palak Paneer Recipe

This Vegan Palak Paneer recipe swaps tofu for cheese and turns Palak Paneer into a delicious, vegan version of a well loved Indian dish!
4.5 from 58 votes
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Course: Main Dish
Cuisine: Indian
Prep Time: 1 d
Cook Time: 20 mins
Total Time: 1 d 20 mins
Servings: 2 main servings or 4 servings as a side
Calories: 132kcal
Author: The Wanderlust Kitchen
Print Recipe

Ingredients

For the Tofu "Paneer"
  • 7 ounces House Foods Organic Firm Tofu - cut into bite sized pieces
  • 1 teaspoon nutritional yeast
  • Juice of one lemon
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
For the Palak
  • 2 cups packed baby spinach leaves
  • 1/3 cup water
  • 4 cloves garlic - peeled
  • 1 1-inch piece ginger root, roughly chopped
  • 1 small green chili - stemmed and seeded (serrano for spicy, jalapeno for more mild)
  • 1 medium tomato - quartered
  • 1/4 teaspoon kosher salt
  • 1 teaspoon granulated sugar
  • 2 tablespoons coconut milk for serving - optional

Instructions

  • Bring a small pot of water to a boil. Place the sliced tofu in a strainer set over a large bowl. Pour the boiling water over the top of the tofu. Discard the water, transfer the tofu to a plastic freezer bag and add the nutritional yeast, lemon juice and salt. Toss the tofu around to coat in the yeast mixture, then press out as much air as possible and seal the bag. Refrigerate up to 3 days, or overnight at minimum.
  • When ready to prepare, place the spinach, water, garlic, ginger, green chili, tomato, salt, and sugar in the bowl of a large blender. Process until pureed. Set aside.
  • Drain the marinated tofu. Heat the tablespoon of vegetable oil in a medium skillet over medium heat. Add the cumin, cayenne, and drained tofu. Toss well and saute for 4 to 5 minutes, until lightly browned.
  • Pour the spinach mixture into the pan; stir well, cover the pan, and turn the heat down to low. Cook for 10 minutes, or until the garlic has lost its raw bite. Taste and add salt as needed.
  • Transfer to a serving dish. Drizzle with coconut milk, if desired. Serve hot with plenty of basmati rice and naan.
Nutrition Facts
Vegan Palak Paneer Recipe
Serving Size
 
1 serving
Amount per Serving
Calories
132
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
5
g
Sodium
 
335
mg
15
%
Carbohydrates
 
10
g
3
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @thewanderlustkitchen on Instagram or tag #thewanderlustkitchen! We can't wait to see your version!

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THANK YOU, House Foods, for supporting The Wanderlust Kitchen by sponsoring this vegan palak paneer recipe!

Swapping tofu for cheese is an easy way to turn Palak Paneer into a plant-based favorite.

About the Author

Anetta

Hi, I'm Anetta! Welcome to The Wanderlust Kitchen, where I share recipes and travel stories from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. I believe that food brings us together as much as it sets us apart. Be brave, try something new!

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Comments:

  1. Hey we live over in White Salmon, WA. Not too far from Boring. We are skipping Thanksgiving and have decided to just feast on various Indian dishes for two days. Thanks for the great recipe! I am excited to try it. It’s hard to find stuff here too, but a tad bit easier with Hood River 10 minutes away.

  2. My palak paneer that I often make is in bold green while yours looks green-yellow. So I’m wondering if it will affect the taste or not, maybe just because I’ve used greener spinach than you did.
    – Natalie Ellis