Vegan Palak Paneer

Vegan Palak Paneer

This is my take on Palak Paneer, minus the paneer and plus tofu. Traditionally, Palak Paneer consists of cooking paneer, an Indian cheese, in a rich and creamy spinach gravy. By swapping out the paneer for tofu, you still get to experience a similar taste, texture and amount of protein for a hearty mid-week dinner. I recommend topping with natural coconut yoghurt for added creaminess and to reduce the spice 

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Serves: 4

Ingredients:

Tofu “Paneer”:

• 500g firm tofu, pressed, drained and diced
• 1 tbsp olive oil
• 1 tbsp tamari
• 2 tbsp nutritional yeast
• 1 tsp curry powder
• 1 tsp vegetable stock powder
• pinch of salt and pepper

Curry:

•  5 cups spinach
• 1/2 cup cashews, soaked in hot water for 10 minutes and drained
• 1 tbsp olive oil
• 1 brown onion, diced
• 2 cloves garlic, diced
• 1/2 tbsp ginger paste
• 1 tsp cumin seeds
• 1 serrano pepper, diced
• 2 tomatoes, diced
• 1/3 cup vegetable broth
• 1/2 cup full-fat coconut milk (plus more if needed)
• pinch of salt and pepper

Masala:

• 1 tbsp coconut or olive oil
• 2 tsp curry powder
• 1 tsp garam masala
• 1/2 tsp ground coriander
• 1/4 tsp ground turmeric
• 1 tbsp olive oil

Garnish:

• coconut yoghurt
• coriander
• toasted cashews

Preparations:

1. Preheat oven to 200°C and line a baking tray.


2. To a deep plate, add the olive oil, tamari, nutritional yeast, curry powder and vegetable stock. Mix well until a paste forms. Dip each piece of tofu in the paste and flip to coat both sides before lining on the baking tray.


3. Bake in the oven for 20 to 25 minutes, turning halfway, or until golden.


4. Heat olive oil in a pan over medium heat. Add the onion, cumin seeds and serrano pepper and sauté for 4 to 5 minutes or until the onion is translucent. Add the garlic, ginger paste and tomatoes and cook for a further 4 to 5 minutes. Remove from heat.


5. Heat a pot of water over high until boiling. Add the spinach, mix and blanch for 2 minutes before draining and placing in a bowl of ice-cold water.


6. Drain the spinach and add to a high-speed blender with the tomato mix, cashews, vegetable broth, coconut milk, salt and pepper. Blend until smooth, adding a dash more coconut milk if needed.


7. Heat olive oil in a pan over medium heat. Add the curry powder, garam masala, ground coriander, and ground turmeric and cook for 30 seconds to a minute, or until fragrant. Add the spinach curry and mix well. Cook for 5 minutes to heat and thicken and remove from heat.


8. Top with the tofu “paneer”, coconut yoghurt, coriander and toasted cashews.

Watch the video: https://www.youtube.com/embed/PWXjayz8w3M

Source URL: https://chloeevegan.com/recipe/vegan-palak-paneer/

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