Palak Tofu (V&GF)

Palak paneer used to be my favourite dish to order from any Indian restaurant. For the last year or so, I’ve been venturing out of my comfort zone in terms of home cooking and eventually decided to try my hand at this delicious dish. I swapped paneer for tofu.  This has become one of our staple meals over the last year or so.  In this recipe I used fresh tomatoes and fresh spinach, however, you can use a can diced tomatoes and a package of frozen spinach instead if you don’t have the fresh ingredients on hand.  I’ve cooked it both ways and it makes for a delicious meal either way.IMG_2231

Cooking time: 30 mins

Serves: 6


  • 1/2 large yellow onion
  • 4 garlic cloves
  • 1 inch chunk of fresh ginger root finely chopped (*if you don’t have fresh, you can use 2 tsp of ground ginger)
  • 1/2 inch chunk of fresh turmeric root finely chopped (*or use 1 tsp ground turmeric)
  • 2 tsp curry powder
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cardamom
  • 1 tsp salt
  • 1/4 cup vegetable broth
  • 5 small/medium tomatoes diced (*can sub with 1 can of diced tomatoes)
  • 6 cups of spinach chopped (*can sub with one package of frozen spinach)
  • 1 block of firm tofu cut into 1 inch cubes (*I used 350g block of Soyganic medium-firm tofu, although I usually prefer to use firm or extra-firm tofu, but they were all sold out)
  • 1 can of coconut milk



  1. Heat a pan with a bit of cooking oil and add diced onion, minced garlic and finely chopped ginger and turmeric .  Cook for about 5 minutes on medium heat, until the onions are translucent.
  2. Add the spices to the pan with the onion and garlic and stir to heat the spices.
  3. Add the vegetable broth to prevent the spices from burning.
  4. Add the diced tomatoes and cover for 5 minutes.
  5. Next stir in the chopped spinach. *Add spinach 2 cups at a time, letting the leaves wilt a little bit before adding the next 2 cups.  By stirring the spinach in and letting it wilt a little bit, it allows for more space in the pan.
  6. Cover and let simmer for 5 minutes.
  7. Once all the spinach is wilted add the tofu.  Stir so that all of the tofu cubes are coated in sauce.
  8. Stir in the coconut milk.  Cover for 5 minutes and let simmer on low heat.  Stir again to make sure all of the coconut milk is fully incorporated.
  9. Serve over a bowl of cooked brown rice.  Garnish with some chopped cilantro if you have any and serve with naan bread.  Enjoy!




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