Emilie Meyer
Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy and pieces of Indian cheese (paneer). For vegans, tofu is a perfect substitute for paneer. Tofu palak paneer is a vegan version of the popular Indian dish, with cubes of tofu swimming in a creamy spinach sauce. This dish is easy to make, healthy, and delicious.
| Characteristics | Values |
|---|---|
| Type of dish | Vegan version of the popular Indian dish, Palak Paneer |
| Main ingredients | Tofu and spinach |
| Other ingredients | Onion, garlic, ginger, chilli peppers, tomatoes, coconut milk/cream, cumin, coriander, chilli powder, garam masala, turmeric, nutritional yeast, salt, lemon/lime juice, coconut/cashew yogurt, cilantro/parsley, mango chutney, coconut rice, vegetable pakoras, naan, vegetable broth, avocado oil, coconut oil, coconut yogurt, garam masala, cream |
| Preparation time | 45 minutes to 1 hour |
| Calories | 281 |
| Carbohydrates | 23.3 g |
| Protein | 15 g |
| Fat | 18.2 g |
| Saturated Fat | 4.4 g |
| Sodium | 274 mg |
| Potassium | 507 mg |
| Fiber | 7.4 g |
| Sugar | 4.1 g |
| Shelf life | 4-5 days in the refrigerator, 1 month in the freezer |
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What You'll Learn
Pressing tofu for Palak Paneer
Pressing tofu is an important step in making Palak Paneer as it helps to remove excess water and improves the texture. The process typically involves wrapping the tofu in paper towels and placing a weight on top to help extract the moisture. Here is a step-by-step guide to pressing tofu for Palak Paneer:
Step 1: Prepare the Tofu
Start with a block of tofu and, if using firm or extra-firm tofu, wrap the tofu in paper towels, ensuring it is completely covered. You can also place the tofu on a cutting board and then cover it with paper towels, both above and below.
Step 2: Apply Pressure
Place a heavy object such as a plate, pan, or skillet on top of the wrapped tofu. You can also use heavy books to weigh down the plate or pan. This pressure will help press the tofu and remove the excess water.
Step 3: Timing
Let the tofu press for at least 20 to 30 minutes. You can even leave it for up to an hour for optimal results. The longer you press the tofu, the more water will be removed, resulting in a firmer texture.
Step 4: Cube the Tofu
Once the tofu has been pressed, unwrap it and cut it into cubes. The pressing step helps the tofu hold its shape better when cut, resulting in neater cubes.
Step 5: Marinate (Optional)
At this stage, you can marinate the tofu cubes to add flavour. Place the cubes in a bowl and add spices such as nutritional yeast, garam masala, cumin, cayenne, and salt. Gently mix until the tofu is coated evenly.
Step 6: Fry the Tofu
Heat some oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Allow the tofu to fry until it is golden brown on all sides. This step adds a crispy texture to the tofu and enhances the flavour.
By pressing the tofu before cooking, you improve its ability to absorb flavours and create a firmer texture, making it a better substitute for paneer in Palak Paneer. This technique is especially useful if you want to mimic the texture and taste of traditional paneer in this vegan adaptation of the dish.
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Blanching spinach
Wash the Spinach
Before blanching, it is essential to wash the spinach thoroughly. Spinach tends to be quite dirty and sandy, so rinsing it multiple times is necessary to avoid an unpleasant crunchy bite of sand later.
Prepare an Ice Bath
Fill a large bowl with ice and water to create an ice bath. This will be used to quickly cool down the spinach after blanching, which helps retain its vibrant green colour and stops the cooking process.
Blanching Process
Bring a large pot of water to a rolling boil. Carefully place the washed spinach into the boiling water and blanch for about 30 seconds to 1 minute. You will notice that the spinach wilts and turns bright green.
Cool Down
Use a slotted spoon or tongs to remove the spinach from the boiling water, and immediately plunge it into the prepared ice bath. Allow the spinach to cool down completely, which usually takes about 1 minute.
Drain and Pat Dry
Once cooled, remove the spinach from the ice bath and drain it in a colander. You can gently squeeze the spinach with your hands to remove excess water, or use a salad spinner if you have one. Place the blanched spinach on a clean kitchen towel and pat it dry to remove any remaining moisture.
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Pan-frying tofu
Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy (palak) and pieces of Indian cheese (paneer). In a vegan version of this dish, the cheese is replaced with tofu.
Pressing the tofu:
Before pan-frying tofu, it is important to press it to remove excess water. This can be done by wrapping the tofu block in paper towels and placing a plate or pan on top with a couple of heavy books. Let the tofu press for 30 minutes or up to an hour.
Cutting and seasoning the tofu:
After pressing, cut the tofu into cubes and place them in a large bowl. Add nutritional yeast, garam masala, and salt, and gently mix until the tofu cubes are coated. Some recipes also suggest adding cumin, cayenne, and kosher salt to the mix.
Pan-frying the tofu:
Use a large non-stick pan and heat oil over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Let the tofu brown on all sides until it is a nice golden color. Use a fork to gently flip each piece. It is important to not touch or move the tofu for a few minutes after placing it in the pan, so a crust can form, making it easier to flip without breaking.
Baking as an alternative:
While pan-frying is a popular method, tofu for Palak Paneer can also be baked. Preheat the oven to 400°F/200°C and line a baking tray with parchment paper. Drain the tofu, chop it into cubes, and toss it gently with oil, salt, and spices. Bake until crispy and golden.
Tips for a better flavor:
Some people suggest marinating the tofu in nutritional yeast for at least 30 minutes before frying or baking for a better flavor. Additionally, pressing the tofu for a longer period can help remove more water, resulting in a crispier texture.
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Making the spinach sauce
Next, blanch the spinach. Bring a large pot of water to a boil and add the spinach, cooking it for about 2 minutes or until wilted and bright green. Immediately after, place the spinach in an ice bath to stop it from cooking further and to help retain its vibrant colour.
After the spinach has cooled down, drain it and set it aside. You can now start preparing the aromatics. Fry cumin seeds for about 30 seconds, then add in your choice of aromatics—typically onion, garlic, ginger, and chilli peppers—and cook until they are deep golden brown. Add in tomatoes and spices, such as cumin, coriander, Kashmiri chilli powder, garam masala, and turmeric, and cook until the tomatoes are jammy.
Finally, it's time to blend the spinach with the aromatics mixture. Add the spinach to a blender along with the masala and blend until you achieve your desired consistency. If you prefer more texture in your sauce, you can blend only the spinach and leave the tomato and aromatics mixture as is. Pour the blended spinach into the pan with the aromatics and stir well.
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Serving suggestions
Vegan palak paneer with tofu is best served with rice—white or brown basmati rice, or coconut rice. It can also be served with an Indian flatbread such as paratha, roti, or naan. However, most store-bought naan bread is not vegan. You can also serve it with garlic naan, vegetable pakoras, or mango chutney.
To take the dish to the next level, serve each scoop over rice and garnish each bowl with fresh chopped herbs, like cilantro or parsley, a dollop of mango chutney, and a spritz of lemon or lime juice. You could also add a few splashes of full-fat coconut milk or a scoop of coconut cream or coconut yogurt to the spinach gravy when you add the tofu, or serve it with a side of vegan raita or plain vegan yoghurt.
If you want to make the dish more indulgent, you can serve it with a side of coconut milk or coconut cream. You can also add a few spoons of coconut yogurt to the finished dish for a tangy balance.
If you want to make the dish a full meal, serve it over a bed of rice or with an Indian flatbread.
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