Go Back
Vegan palak paneer

Vegan Palak Paneer

Spinach and tofu are the star of this dish! Served with a warming coconut and turmeric rice.
Print Recipe Pin Recipe
Servings: 4
Course: Main Course
Ingredients Method

Ingredients
  

Tofu
  • 1 block Firm Tofu pressed & cubed*
  • 2 T Soy Sauce for marinade
  • 1 tsp Curry Powder
  • 1.5 T Nutritional Yeast
Palak Paneer
  • 6 cups Spinach washed
  • 1 tsp Avocado oil
  • 1 Shallot minced
  • 2 Garlic Cloves minced
  • 1 knob Ginger minced
  • 1 15oz Diced Tomatoes
  • 1 tsp Cumin
  • 2 tsp Curry Powder
  • 1.5 tsp Salt
  • 1/3 cup Light Coconut Milk
Coconut Turmeric Rice
  • 1 cup Long Grain White Rice
  • 1.5 cups Water
  • 1 tsp Turmeric Powder
  • 1/2 cup Light Coconut Milk

Method
 

  1. Prep tofu by using my favourite method* OR simply drain, press & cube. Marinate tofu in soy sauce for at least 15 minutes, longer if time allows.
  2. Preheat oven to 400f/200c.
  3. Drain tofu from marinade and add nutritional yeast and curry powder. Place tofu in a single layer on baking sheet prepped with a silpat or baking paper. Bake for 20 minutes (longer if you like crispy tofu, less time if you like softer)
  4. Prep coconut turmeric rice by adding all ingredients to a saucepan and simmering on low per rice package instructions.
  5. Heat oil in a pan and add cumin, curry powder, onions, garlic, and ginger. Sauté until onions are translucent/soft.
  6. Add chopped tomatoes and salt. Cook for a few minutes.
  7. Add spinach leaves and cook until they wilt down. Remove from heat and let it cool slightly.
  8. Using a food processor or immersion blender, blitz the spinach mixture into a smooth puree, adding water as needed.
  9. Return the spinach puree to the pan and simmer for a few minutes. Add in your baked tofu reserving some for garnish, if desired.
  10. Serve with your coconut rice and/or naan, etc!