The Best Vegan Palak Paneer with Tofu

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5 from 2 reviews

This is the best vegan palak paneer recipe ever! Marinated tofu and roasted vegetables come together in a sauce of pureéd garlic, chilies, ginger, spices, and wilted spinach to create a vegan spin on an Indian classic. Healthy, spicy, creamy, and insanely delicious, you’re going to love this dish. Plus, if you’re a good multitasker, your palak paneer can be ready in about 35 minutes!




  • 1 block firm tofu, pressed
  • 1 tbsp nutritional yeast
  • 2 tsp coconut aminos
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 2 tsp olive oil


  • 2 carrots
  • 1 large broccoli
  • 2 tsp olive oil
  • salt and pepper


  • 6 cups spinach leaves (6 packed cups)
  • 1 tsp olive oil


  • 2 tbsp olive oil
  • 1 medium brown onion, diced
  • 3 cloves garlic, crushed
  • 2 green chilies, chopped
  • 1 tsp ginger, grated
  • 2.5 tsp garam masala
  • 1 tsp curry powder
  • 1/2 tsp cumin powder
  • 1/2 cup canned tomatoes (14 oz or 400 g can)
  • 1/4 cup nutritional yeast
  • 3/4 cup vegetable stock
  • 1 can coconut cream (14 oz or 400 ml can)
  • 1/2 tsp cayenne powder
  • 1 tbsp lemon juice
  • salt and pepper to taste


  • If not already complete, wrap tofu in a clean kitchen towel and place underneath something heavy to press out excess liquid. Allow to rest for about 20 minutes.
  • Preheat oven to 400 F (205 C) and line two baking sheets with baking paper.
  • Cut the tofu into cubes. Place them in a bowl, and add nutritional yeast, coconut aminos, lemon juice, and salt, and gently toss. Marinate for about 10 minutes (or up to 1 hour, if you have time), then line onto a baking sheet without crowding.
  • Meanwhile, cut the broccoli down into bite-size florets. Chop the carrot into bite-size pieces (I like to chop diagonally for longer pieces). Place onto another baking sheet, toss with olive oil, salt, pepper. Ensure that the veggies aren’t crowded.
  • Place both sheets in the oven. Bake the tofu for 10 minutes, or until it is lightly browned, slightly crispy on the outside, but still soft. Roast the vegetables for 5 more minutes (total of 15), or until the broccoli is browned and everything is cooked through.
  • Meanwhile baking, heat a large pot on the stove over medium heat. Heat olive oil in the pot. Add in onions, garlic, chilies, and ginger. Once the onion is golden brown, add in the garam masala, curry, and cumin. Stir-fry the spices for a couple minutes.
  • Stir in the tomatoes, vegetable stock, and nutritional yeast. Allow to cook for 5-7 minutes.
  • Lower the heat, stir in coconut cream (if desired, reserve 1 tbsp for drizzling when serving) and allow to thicken for 5-10 minutes.
  • Meanwhile, heat a pan over low heat, add olive oil, then slowly wilt the spinach leaves. Stir the leaves around as needed. Don’t wilt them too much, just enough, so that they still keep their vibrant color. About 5 minutes.
  • In a blender, blend the contents of the pot with the wilted spinach leaves until smooth, and return the sauce to the pot.
  • Stir in the tofu, carrots, broccoli, lemon juice, and cayenne pepper. Season with salt and pepper to taste, and don’t be shy!
  • Garnish with cilantro and a drizzling of coconut cream, if desired. Serve with basmati rice and garlic naan.

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