Easy Palak Paneer - PlantPure Nation
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Easy Palak Paneer

by Kim Campbell March 24, 2020

Easy Palak Paneer

Easy Palak Paneer

This creamy spinach dish is full of Indian flavors. The roasted cheesy-flavored tofu chunks are the perfect paneer (cheese) substitute. Oven roasted tofu is added to a creamy spinach gravy and served over brown rice or with naan bread.


Prep time    25 minutes  

Cook time   30 minutes    

Yield               4 servings


Tofu Paneer:

  • One 14-ounce block extra-firm tofu, cut into ½ inch cubes
  • 3-4 tablespoons lite coconut milk
  • 1 tablespoon lemon juice
  • 2 tablespoon nutritional yeast flakes
  • ¼ teaspoon sea salt or to taste

Spinach Palak Sauce

  • 1 large onion, diced
  • 1-2 jalapeno peppers, seeded and minced
  • ½ cup water for sautéing
  • 6 garlic cloves, minced
  • 1 tablespoon finely grated ginger
  • ¼ teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 teaspoon curry powder
  • ¼ teaspoon ground cloves
  • 1 teaspoon whole fennel seeds, toasted
  • 1 1/4 cup lite coconut milk
  • One 14-ounce can diced tomatoes
  • 12 ounces chopped frozen spinach (or 1 pound fresh spinach)
  • ½ teaspoon sea salt or to taste
  • 4 cups cooked brown rice or Nan Bread for serving
  • 3 tablespoons chopped cilantro, for garnish (optional)


  1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

  2. In a bowl or gallon baggie, toss the cubed tofu in the coconut milk, lemon juice, nutritional yeast flakes, and sea salt.

  3. Spread the tofu onto the prepared baking sheet and bake for 20-25 minutes or until golden around the edges and slightly dry to the touch.

  4. In a large skillet pan, sauté the onions and jalapeños in a small amount of water until tender. Add garlic and ginger and continue cooking over medium heat.

  5. Turn the heat down to low and add the turmeric, garam masala, curry powder, cloves, and fennel seeds. Add more water as needed to prevent sticking and burning. Simmer for 1-2 minutes. Add the coconut milk and tomatoes and stir to combine. Continue simmering.

  6. In a separate pan, steam the spinach over medium heat until completely heated through and tender.

  7. Transfer the spinach to a food processor or blender and puree until smooth. Texture preferences are unique so If you prefer a silky smooth palak paneer, I recommend a blender, but if you are looking for more texture go with a food processor. Transfer the blended spinach mixture to the pot with the tomatoes and spices.

  8. Allow this mixture to simmer over low heat while your tofu finishes baking. Add the ½ teaspoon sea salt (or to taste) and stir.

  9. When the tofu finishes baking, add it to the spinach mixture.

  10. Serve over rice or naan bread and garnished with cilantro.

Kim Campbell
Kim Campbell


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