Vegan Palak Paneer with Curried Tofu

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Overhead image of vegan palak paneer served in a metal tin with cubes of tofu and coconut milk garnish

For years I’ve been wanting to make a plant-based take on palak paneer. The vibrant green color lures me in every time. Thankfully, this recipe is not only simple to make, but also incredibly delicious and requires just 30 minutes! Let me show you how it’s done.

Overhead image of vegan palak paneer ingredients on a cutting board, including tomato, pepper, ginger, spinach, and tofu

Origin of Palak Paneer

Palak paneer is an Indian curry made with spinach, onion, tomato, spices, and paneer (which is a type of Indian cheese). A similar dish called saag paneer is made with other leafy greens (such as mustard greens) and both originated in the Punjab region of Northern India.

Our inspired take has similar flavors and ingredients, but swaps the cheese for tofu to keep it plant-based. You can find a more traditional version of palak paneer here.

How to Make This “Palak Paneer”

This recipe starts with prepping your tofu in curry powder, coconut aminos, and nutritional yeast to mock the paneer or cheese in the classic take on the dish.

Overhead image of tofu being browned in a cast iron skillet with curry spices

Next you’ll sauté onion, garlic, ginger, and serrano pepper with cumin seed. Once browned, you’ll add diced tomatoes and cook until tender.

Overhead image of tomatoes, onion, and garlic being sautéed in a skillet with a wooden spoon stirring the ingredients

While that’s happening, you’ll blanch some spinach and add to a blender with your sautéed vegetables. This creates a creamy base for the palak paneer, which will blend beautifully with your cheesy, crispy tofu!

Overhead image of a blender with palak paneer ingredients and steamed spinach on top

All that’s left to do is heat the mixture briefly on the stovetop with some coconut milk and more spices and you’re good to go! Such a hearty and delicious 30-minute meal!

Overhead image of a pan with palak paneer sauce being stirred with wooden spoon, garnished with curry power and coconut milk

We hope you LOVE this dish! It’s:

Quick & easy
Packed with greens
& Incredibly deliciouspr

This would make the perfect weeknight meal when you need something nourishing and delicious on the table fast! It’s filling on its own, but also pairs well with cooked grains, vegetable pakoras, easy naan, or mango chutney for the ultimate Indian-inspired meal!

Into Curries?

Be sure to check out our 1-Pot Golden Lentil Curry Soup, 1-Pot Chickpea Cauliflower Yellow Curry, or 1-Pot Pumpkin Yellow Curry.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Overhead image of palak paneer with tofu in a metal tin and a hand with a spoon scooping up a serving

Vegan Palak Paneer with Curried Tofu

An incredibly flavorful, vegan take on classic palak paneer with curried tofu in place of cheese! 30 minutes required, big flavor, and so delicious!
Author Minimalist Baker
Metal tray filled with Vegan Palak Paneer with cubes of tofu
4.87 from 150 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (entrée portions)
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4-5 Days




  • 5 cups loosely packed fresh spinach (organic when possible // 5 cups equals ~6 ounces)
  • Water


  • 1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
  • 1 ½ tsp cumin seed (or ground cumin)
  • 2 Tbsp minced ginger
  • 1 medium diced white onion
  • 1 serrano or jalapeno pepper (seeds removed, diced // add more or less to preferred spiciness)
  • 1 15-ounce can diced tomatoes (slightly drained // or sub fresh chopped ripe tomatoes)
  • 4 cloves garlic (minced // 4 cloves yield ~12 g)
  • 1/4-1/2 cup vegetable broth or water


  • 1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1/3 cup full fat coconut milk (plus more for serving)
  • Sea salt, coconut aminos, or tamari (to taste // we used a few teaspoons of coconut aminos)

FOR SERVING optional


  • This recipe is all about multi-tasking and is totally doable in 30 minutes. Start by preheating the oven to 425 degrees F (218 C) and draining your tofu. Then wrap in a clean towel and set something heavy on top. (This step can also be done in advance with a tofu press.)
  • Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.
  • Heat a medium oven-safe seasoned cast iron over medium heat (if using a stainless steel skillet, add a little oil so it doesn’t stick). Once hot, add the tofu and sauté for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes. If you prefer firmer tofu, bake longer. If you want softer tofu that mocks paneer, bake less. Set aside to rest in the pan.
  • Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.
  • Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin seed, ginger, onion, and serrano pepper. Sauté until onion is soft and translucent — about 5 minutes.
  • Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
  • Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Drain well. Set aside.
  • Add the tomato mixture to a blender or food processor along with cooked drained spinach and the vegetable broth (or water). Blend into a smooth sauce, scraping down sides as needed. If it has trouble blending, add more vegetable broth or water.
  • Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. Once hot, add remaining oil (or some water), curry powder, and garam masala. Stir and cook for 30 seconds.
  • Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.
  • Taste and adjust flavor as needed, adding salt or coconut aminos to deepen the flavor and curry powder for more rich curry flavor.
  • Serve over your tofu “paneer” and garnish with another drizzle of full fat coconut milk and fresh cilantro. Rice makes a lovely side, as does garlic naan! Store leftovers covered in the refrigerator up to 4-5 days, or in the freezer up to 1 month. Reheat in the microwave or in a rimmed skillet until hot.



*Recipe inspiration from Veg Recipes of India.
*This recipe is our inspired (not traditional) plant-based take on palak paneer.
*Nutrition information is a rough estimate calculated with avocado oil and lesser amount of vegetable broth and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 servings 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

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My Rating:

  1. Bella says

    Absolutely love this recipe! Just made it for the second time today. This time we were in a pinch and didn’t feel that we had time to bake it. Even with just pan-frying, the tofu was delicious.

  2. Carla says

    I just made this recipe and the vegan gluten free naan. My family loved it and said it was my best dish yet and tasted like it came from a restaurant!
    I will definitely make this again. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Carla. We are so glad you and your family enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Celia says

    I know it says 4 servings, but two of us devoured it with only some leftovers. The flavor is wonderful!! I’m full, but don’t feel gross. This recipe is going in my “keeper” collection.

  4. Tess says

    This recipe is delicious! I absolutely love it. I make it without the oil and without the poblano as no-one else in my family can handle even a hint a chili.

    It takes me a lot longer than 30 minutes though! I spend at least that long just washing the spinach, and probably another hour getting the dish cooked.

    It’s worth the time and effort though – an absolutely superb recipe. Thank you so much!

  5. Manon Clefas says

    One of the best Indian curries I’ve ever made! Thank you so much for this recipe, it will become a staple in our family. I added a bit more coconut milk because I only had a low fat one and let it thicken a little longer, and added 3 tsp of curry powder instead of 2. This recipe is definitely very forgiving, and if you reuse the same pots you can use as little as 2 dishes! I would recommend this recipe to everyone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Manon! Thanks so much for the lovely review! xo

  6. Amanda B says

    SUCH a flavorful recipe!! It was a hit for my family dinner. I followed the recipe using my food processor, canned tomatoes and served it with rice. Next time, I will double the tofu, for enough to complement the leftovers. And I will certainly make naan next time as well!

    If you do the chopping of veggies, pressing of tofu and reheating of the oven, this is easily 30 minutes, as stated! Another Minimalist Baker HIT!

  7. Liz says

    I LOVE this recipe. It is packed with veggies and tastes amazing! I used frozen spinach instead of fresh and it tasted the same. I would recommend doubling the amount of tofu if you want more than ~8 pieces per meal.

  8. grace says

    this is delicious! i used red pepper powder bc i had no serrano peppers and it turned out great, despite the fact that i used 1 tbs of garam masala since i apparently cannot read. will definitely make again.

  9. Shelley says

    I’m not sure I’ve reviewed this one yet. I’ve made this about 5xs. I made this again last night and it of course was a huge hit!
    Thank you for all of your beautiful recipes! Your spicing is always amazing. I think you like things on the sweeter side so I always will use a little less maple sugar then you but that’s just preference. (Other recipes)
    My family will always eat anything that comes from your blog and I’m the only Vegan in the family so again thank you and I appreciate you sharing your gift of healthy creations with us!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for sharing, Shelley! We’re so glad you and your family enjoy our recipes! xo

  10. Skyellen says

    This was delicious! I served it with rice, mango chutney & sriracha. My jalapeno went bad, but the sauce came out great even without it. Next time I would double the tofu paneer- It was so good and having more would have been great. Delicious. I also served this with the golden curry lentil soup.

  11. Maddie Nation says

    Love this recipe! I’ve already made it many times, each time with slight variations depending on what greens are going wilt-y. This recipe is so adaptable! Like many other reviewers, I reduce the dishes by just sautéing all the vegetables together and throwing the tofu in the oven (without pan frying). This time, we did not have enough spinach – so we used 1/2 spinach and 1/2 collard greens. So delicious!! Added frozen peas at the end. Used light instead of full fat coconut milk. No nooch because I hate the taste. All in all, one of our vegan household’s favorite meals.

  12. Victoria says

    I made this with frozen spinach, worked out great, timing was spot on. I didn’t bother with the separate sauces, I put everything in the same pan, blended then added the coconut milk. Didn’t fry the tofu, first just baked an extra 5 min in the oven while the bhajis baked. Served with basmati and a coconut raita, yum!

  13. Nicole says

    This is an excellent recipe made exactly as written, but lately I’ve had to make substitutions due to going to the store less and it’s turned out slightly different but equally delicious (red pepper and tomato sauce instead of the diced tomatoes, extra Better than Bouillon in place of nutritional yeast, etc.). It’s my favorite go-to recipe!

  14. Z says

    I made 16 servings of this today and it was so delicious!! I used yellow onion instead of white and left out the tofu and made roasted potatoes on the side. It ended up being very liquidy so I didn’t need to add any vegetable broth. It was delicious, very refreshing and amazing over basmati rice!

  15. KC says

    So great! Palak paneer is my go-to when it comes to Indian and this nails it. My only wish is that you didn’t need to use every dish in your kitchen to make it, but definitely worth it.

  16. Jen Beam says

    Hi! I plan to make this a day or so ahead of time. Would you recommend that I keep the sauce and the tofu separate, or should the tofu be stored IN the sauce?
    Thanks! Every recipe I’ve tried on your website is fabulous! :) xo Jen

  17. Isabella says

    Absolutely delicious, I’m not much of a natural cook but this came out tasting like a restaurant-quality dish! This is my new favorite recipe on your blog. I’ve separately made your naan recipe and it was unbelievably good, can’t wait to make them both together. Thanks for helping me cook during quarantine Dana.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Isabella! We’re so glad you enjoy both recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Maisie says

    this is delicious! I simplified a little bit by not sautéing the tofu or cooking the spinach first and still turned out great! I also doubled or tripled most of the spices & used fresh tomatoes. This is so easy, cheap and packed full of nutrients. Thank you! This will now be a staple in my house!

  19. Katie says

    This was fantastic! We used dried ginger since thats all I had on hand, but the tofu …*chef’s kiss* is amazing. I could eat just that by itself. Very similar taste to paneer.

  20. Jennifer says

    I made this over the weekend and I added cubes of sweet potato to the tofu cubes and seasonings and roasted them together and then I served the sauce over riced cauliflower and assorted veggies and put the roasted tofu and sweet potato on top – a vegan delight! Thank you!

  21. Belinda says

    I made this tonight and it was delicious. I didn’t have coconut aminos (used light soy sauce) and had a bit more tofu then needed so used slightly more quantities with some of the ingredients. I’ve attempted palak paneer before with paneer and found the paneer didn’t really stick together and was crumbly. I loved this recipe and the tofu was delicious! It was a bit of an effort but totally worth it, will make again! Thanks :)

  22. Bedour says

    So I didnt have masala or jalapeno, I used “so delicious” unsweetened coconut milk and I used my left over tomato soup (which was just canned tomatoes and herbs, with no cream) instead of regular tomatoes and the recipe turned out great!
    I do wish I portioned it out in the end to 4 servings so I could log in the calories on myfitnesspal more accurately, because I kinda just gestimated after I had done eating. I’ll probably portion out the rest for tomorrow.
    Thanks for the recipe. I didnt realise paneer was easy to make! <3

  23. Dani says

    Holy smokes! This was sooo delicious and comforting! I doubled the recipe and at the end I noticed, like another commenter said, that it tasted too acidic from the tomatoes. No biggie. Easily remedied by adding more coconut milk, nutritional yeast, and salt. Served with brown rice and I can’t eat it fast enough ;) Thank you, MB, for the 1000th time!

    • Maisie says

      Hi, I think the acidic taste can be remedied by using fresh tomatoes instead of canned! I used yellow cherry tomatoes & it was delicious!

  24. Ellana says

    I made this for dinner and it was seriously delicious! I followed the recipe exactly except I cheated and used frozen organic spinach which worked fine. The flavours were so authentic I couldn’t believe it, and it was a crowd pleaser for the rest of the family.
    Would have been nice paired with a vegan Malai Kofta .. maybe that can be one to perfect next Minimalist Baker hehe.
    Thanks for you’re amazing recipes, I haven’t found one to fault yet!
    Keep them coming.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ellana! Thanks so much for the lovely review! We’ll add that to our list.

  25. Haley says

    Made this yesterday and it was a crowd favourite for sure! The tofu was out of this world! We used frozen (from fresh) spinach and it was super tasty. We didn’t have a jalapeño or pepper and we wanted to enjoy with our 2 year old so we just omitted.
    I know for certain that this will become a go-to recipe weekly, seriously it was that good.
    Full of incredible flavour!

  26. Jill says

    Saw this on your Instagram and had to try it! It was delicious and filling. Made some changes that worked well. I pressed and marinated the tofu ahead of time. Will definitely be making this tofu again for other recipes. Didn’t bake it to save a step, just seared in cast iron on a few sides. Didn’t have coconut aminos so I used soy sauce. Used cayenne pepper instead of serrano and ground ginger instead of minced. I blanched the spinach by putting a mix of frozen/fresh in my blender cup, pouring boiling water from my kettle over it then straining the water a minute later just to save a pot. Used one fresh tomato plus a big handful of cherry tomatoes. Probably put in about 2/3 cup of coconut milk by the time I drizzled some over top. Added extra curry powder and salt at the end, could’ve probably used a touch more salt but it was great. Served it over rice. Would make it again if I had a volunteer to do the dishes :)

  27. Kate says

    I was not a fan of this recipe. I felt that it was a lot of work for the result. With that said I really like the concept of using tofu instead of classic paneer cheese. I will use tofu more often, especially prepared this way :) I will have to try some of your one pan recipes. Seems that simplicity is important to me as I wash everything by hand. I love so many of your recipes <3

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kate, sorry to hear you didn’t find this one worth the effort. Other readers find it to be worth it, but we could see it being more effort if washing all dishes by hand. Better luck with the next one!

  28. Ashley says

    We got a ton of spinach in our CSA bag this week and I was looking for a way to use it all up. This might be a go-to recipe for me when I have a lot of fresh spinach. I had all the ingredients on hand except for the peppers. So I subbed cayenne instead. Otherwise, I made the recipe exactly as written. Although I initially was going to follow the advice of another commenter and cook the spinach with the onions and spices, my mom pointed out that blanching the spinach might help it stay greener. I ended up blanching the spinach, which wasn’t difficult at all. I actually blanched the spinach first, drained it, and then cooked the onions, spices, and tomatoes in the same pot. The blanching didn’t really help with the color, though — once I blended and cooked the sauce, it got more brown and dark. Not the pretty bright green from the photos and video.

    The tofu was great. I was tempted to just bake the tofu instead of browning it the pan first. But I did cook it in the pan first, which gave the tofu a wonderful crust. The nutritional yeast added to the crust and flavor as well.

    Overall, an excellent recipe. It did use a lot of equipment (including the Instant Pot to make the rice), but at least half of it can go in the dishwasher. Time wise, it took about 45 minutes, and that was with pre-chopped onions.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Ashley! Thanks so much for sharing your experience!

  29. Josie says

    Really tasty. I simplified it a bit because of all the pots: 1) I sautéed all the aromatics and spices (even the ones for the sauce) and tomatoes in a big pan and then added the fresh spinach and broth and let it wilt down for about 5 minutes. 2) puréed it and decided it needed more spinach so I added a thawed pack of frozen spinach and left it in food processor while I tackled the tofu. 3) in the same pan, I sautéed the tofu and didn’t see the point of also baking it. 4) added the spinach to the tofu. One pan, folks! I did make rice in a second one. Drizzled with the coconut milk, a squeeze of lemon and my oh my.

  30. Loara says

    This has become one of my staple recipes. I use all kinds of greens in it (kale, collard, spinach, chard) and sometimes throw in cauliflower as well. It’s always delicious and a great way to eat a bunch of veggies.

  31. Nichole P. says

    People, you need to make this..! I’ve tried dozens of MB recipes and this is officially in my top 3. Made word for word – no modifications – and it was one of the few times I was able to replicate seemingly authentic Indian cuisine at home (as I am not very experienced in this genre of cooking but looove to dine out at Indian spots). I’m really looking forward to leftovers today – I’m sure those flavors just got better overnight in the fridge. Thanks for another hit, Dana! xo

  32. Em says

    I made this for my favourite vegan and friend. It did take more than 30 minutes to prepare but it was well worth it. We all loved this very tasty dish and I’ll be making it again- and again!

    We had this with naan bread instead of rice so it was a very substantial meal.

    Thank you Minimalist Baker!

  33. Radhika says

    Love Love Love Palak Paneer! I’m Indian and have been looking for a way to make Palak Paneer even healthier and this recipe was just perfect. Also added 1/2 tsp of turmeric powder for an earthy flavor and a bit of color.

  34. Laila says

    This was so delicious. I used fresh tomatoes and did some diced potatoes with the tofu ‘paneer’
    Thank you!

  35. Sheila says

    this recipe lives up to its billing – super tasty, texture of tofu is perfect, with a bit of coordination it can be made in 30 minutes. I made this with stinging nettles rather than spinach – just cause I had fresh ones from the back yard. I could use kale, collard greens, chard – very flexible recipe. Will make it a staple in my indian recipe book! Thanks!

  36. Kai says

    How spicy is it with the seeds removed from the pepper? We’re big fans of moderately spicy food and I’m worried removing the seeds from the pepper will mean it won’t be spicy at all. How does it compare to the spice level of the “easy chana masala”? The curry powder I have is very mild.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kai, it is less spicy than the chana masala, but it will depend on how spicy your pepper is- they vary! We’d suggest using 1/2 a jalapeño to start.

  37. Heather says

    I received a silly amount of spinach in my weekly organic veg delivery and decided now was the time to try this recipe. Could not find aminos or a jalepeno at my local grocer so used tamari and a pinch of red chili flakes instead– both worked fine! I will probably use less tomato next time. This recipe took me a lot longer than the 30 minutes, but I like to putz around the kitchen and take my sweet time. A kitchen multitasker I am not.

  38. Ivan says

    I doubled everything, (to make a larger portion) and while I liked the end result, it tasted too tomatoe-y/acidic from the diced tomatoes. I used a 10 oz bag of spinach but it did measure about 10 cups of loosely packed spinach… So not sure if it’s because it would have been maybe better with a 12 oz bag or less diced tomatoes (I used 2 15 oz cans to double the recipe).

  39. Polina says

    Absolutely delicious! It was my second time making palak paneer and the first time was seriously unsuccessful (flavourless). This recipe is flavorful and very easy to put together. My home smells like an authentic Indian restaurant and I love it!

    I put the spinach in with the tomato/onion mix rather than blanching it. Followed the rest of the recipe as written (but used paneer instead of tofu). HIGHLY RECOMMENDED!

  40. H says

    Just finished making this and it took me ages !! But that’s me, I am seriously slow… Used frozen spinach. Didn’t have nooch so used a well known yeast extract spread and some brewers yeast. Used soy sauce instead of aminos. OMG it tastes divine !! Well worth the effort !! Yum ?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, H! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

    • Heidi says

      Love this recipe it was delicious, very authentic Indian taste.
      Took me about 40 minutes but the end product was definitely worth it. Served with rice and coriander, thanks you once again for a fantastic vegan recipe.

  41. Sofia Kearns says

    We made this tonight and was wonderful. Not difficult and quite tasty. We used low fat coconut milk and it worked just fine. We added chopped cilantro on top. We served it with basmati rice and pita bread. Next time we plan to make nan bread.

  42. Amanda says

    Any substitutions you would recommend for the coconut milk? I would be fine with a dairy alternative. Thank you!

  43. Brenda says

    Delicious! We really enjoyed this recipe. It was only my second time trying a recipe with tofu so, in all honesty, I was feeling apprehensive because my first “hurrah” with tofu had been a real let down. Your recipe revived my hope and faith, so I thank you for that as well. I also watched your video on two ways to flavour and cook tofu and, I’ve gotta say, I feel like I won a food lottery in finding your fantastic blog here. Feeling much gratitude for all that you do and share here. Thank you :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you so much for your kind words and lovely review, Brenda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  44. Úna says

    This was so delicious but minimalist it was not! It took me nearly an hour, not including pressing the tofu which I did in advance and there were so many pots and pans involved that I did wish I’d made it on a weekend instead of on a Thursday night. But then I tasted it and decided it was worth the hassle! Next time I’m gonna make a double or triple portion of the sauce and freeze. Fabulous!

  45. Rachael says

    I just made this and am absolutely in love, unsurprising, as I love everything on your blog! I was able to make this in 35 minutes with making quinoa to go with it. Like others, I didn’t bake the tofu and agree you can skip boiling the spinach, just cook it for the same amount of time with the other veggies. With those adjustments, the amount of dirty dishes is totally reasonable and pretty normal for dinner in our house. Thank you for this recipe, Minimalist Baker team!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Rachael! We’re so glad you enjoy our recipes! xo

      • Taylor Wynne says

        I’ve tried making Indian/Persian food at home before, but it always seems to be missing something – usually lacking in flavour. When I saw this recipe, I was so excited! Chana Palak is my favourite. So I substituted the tofu with chickpeas, then sauteed all the other ingredients together to save time and dishes. It ended up perfectly! Way better than any other attempt I’ve made, and will definitely be using this recipe again and again. *Sidenote: I originally forgot to put salt/soy sauce (didn’t have coconut aminos) and the sauce was definitely bland, but once I added that magical missing ingredient, it completely transformed the sauce! Really brought out all the other flavours very nicely.

  46. RaeRae LoveDay says

    I loved this as a base recipe with the following modifications:

    *omit tomatoes from spinach mixture. Not a traditional ingredient in my experience and unnecessary, tasted great without this.
    *no need to boil spinach, sauté with onion and spices. Save the dishes and extra step
    *no need to fry tofu, just bake it, again save the dishes and extra step.

    Otherwise totally awesome thank you!!

  47. Kalen says

    Hi! How many tomatoes do you suggest if I don’t have canned on hand? I have two ripe ones but wasn’t sure that would be enough. Thank you!

  48. Kate says

    Delicious, easy to follow recipe. This curry was super tasty and the tofu tastes great in it too. Even my tofu hating husband was impressed. It does take a little while to prepare and creates a lot of dishes but totally worth it! Thanks for the great recipes – really appreciate all of your hard work.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for your kind words and lovely review, Kate! We’re so glad you enjoy our recipes =) xo

  49. Callie V says

    This is my favorite curry! I even made it with real paneer and the tofu was better (and cheaper!) I have tried this with frozen spinach and it works well. I don’t have a great blender so it doesn’t turn out as green but still tastes great. Love love love!

  50. Suzanne says

    I am trying to cut fat from my diet. Can this recipe be made with light coconut milk, or would it loose too much in the way of texture and taste?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      It won’t be quite as creamy, but we think it would still work! Let us know if you give it a try!

  51. Maria says

    Ahhhh… so good. Just ate the leftovers an already dreaming of making massive batches for the freezer. My ultimate desire in life is to eat curry every day, and this recipe makes that seem possible. Total game changer for my spinach intake!

  52. Rosanna says

    My family is trying to eat more plant based meals and this was delicious! Even my Indian husband loved it and asked me to make it again. My 9 year old took it to school today in a thermos!
    A few steps to minimize time and cookware used- 1. I pressed, cubed and marinated my tofu ahead of time. 2. I added the vegetable spices to the tomatoes after they had softened a while.
    2. I added the spinach to the tomato mixture, removed it from the heat and stirred it to cook the spinach just until bright green and wilted. I added all of that to the blender with the broth and blended it (I used the full 1/2c). Then I just added it back to the pan, heated it a bit with the coconut milk and stirred in the tofu. We ate it with rice.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for sharing your experience, Rosanna! We’re so glad you and your family enjoyed this recipe! xo

  53. Josie says

    Wow! I agree with others that it took longer that 30 Minutes (more like an hour) and made a mess, but so good! I dare say it was worth it.

  54. Andrea Gow says

    This is so good! I can’t be bothered to pan fry the tofu so I do it all in the oven on a silt pad to avoid sticking.

  55. Jennifer says

    As a vegan, one of the milk products I most miss is paneer. I was skeptical about how well the tofu would be able to live up to my expectations…but I was happily surprised! The nutritional yeast and curry seasoning succeeds in emulating a cheese-like cube and my taste buds were not disappointed. Not to mention that the spinach sauce was divine. I used Tamari whenever the recipe called for aminos because I had none. But came out great. Served with white jasmine rice and wow! Indian food heaven in my own kitchen.

  56. Jamie says

    I am a huge fan of this blog. I am vegan and my husband has celiac. The meals on this site or consistently delicious, fairly straight forward to make, and easily safe for both my partner and I.

    This vegan palak paneer is one of my favorites. For me, it does tend to take a bit longer than 30 minutes and dirties up a good number of dishes, so I usually plan it for the weekend. I’ve made it several times for guests who were thoroughly impressed, even those who have a tendency to tease about our dietary restrictions.

    I do have one inquiry- I make the “paneer” tofu for a snack now and again. How long do they safely last in the fridge and freezer?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Jamie! I haven’t tried freezing the tofu (it usually doesn’t do well there). But in the fridge, it should last 4-5 days. xo!

    • Clementina Moreira says

      I make so many of your recipes because I know the flavors are always going to be perfectly balanced, and this recipe is no exception. I’ve made this twice already, the first time I didn’t have tomatoes but I did have red peppers so added that instead. It was yummy but the pepper added extra bitterness. The second time I had everything and it was so delicious!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Aw, we’re so glad you enjoy our recipes, Clementina! Thanks so much for sharing! xo

  57. Thea says

    I made this with frozen spinach straight into the blender (because I’m lazy) and just pan-fried the tofu. It was delicious and the leftovers kept well in the fridge.
    Thank you for this amazing recipe!

  58. Joseph says

    The tofu tasted very bland, and the curry itself needed more spice. Tasted like spinach puree with some spice more than anything.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Joseph, sorry to hear that this didn’t turn out as expected! This should be quite flavorful! Is it possible that your spices were not fresh?

  59. Sara says

    This is a phenomenal recipe! Wow, another way I can enjoy the dreaded spinach. Thank you so much for creating this.

  60. suzanne says

    This was really delicious! Great ‘paneer’!
    I did not have enough spinach so subbed half beet greens instead and it still tasted perfect – also did half the curry powder for the main sauce (a bit more garam masala) to make it more family friendly, and our daughter loved it.

  61. Amber says

    This was so good! The only adjustment I made was adding a couple more teaspons of salt. Will definitley make this again!

  62. Audra says

    As a vegan, I always miss paneer from my pre-vegan days. This recipe really scratched the paneer itch, if you will. I thought it was very flavorful, especially the tofu! I will absolutely be making the tofu portion again and again to add to other Indian inspired dishes.

    I made the recipe as is and served it with basmati rice. I found that the sauce ended up needing a fair amount of soy sauce (or coconut aminos, same same, right??) and I wish I had waited before adding the water into my blender to make the sauce, but otherwise a great recipe.

    The only complaint: this is def NOT one bowl! You create a lot of dirty dishes with this one, but I would say it’s worth it.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Audra! So glad you enjoyed it. We’ll try to be more clear about dishes required!

  63. Hilary says

    I made this for dinner tonight and it was delicious! I didn’t miss the paneer at all and thought the tofu worked so well with all the flavours. Kids (2 and 5) ate it with relish as well. Another one to add to my rotation!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear everyone enjoyed it, Hilary! Thanks so much for the lovely review!

  64. Kate Cohen says

    Delicious and super easy! I just added fresh spinach straight to the tomato mix, and it worked great. Pakistani hubby approved – spices tasted fresh and well-proportioned. Added extra salt and coconut aminos at the end.

  65. Nate says

    This is an amazing dish! I’ve made it three times now. I love traditional palak paneer but try not to use a lot of dairy when cooking vegetarian. This was exactly what I was looking for. Thank you for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nate. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much!

  66. Lauren says

    I have tried my hand at making homemade vegan Indian dishes in the past without much luck. This recipe is my first Indian dish from MB, and it was out of this world! My husband loved it too. Very creamy, flavorful, and rich without feeling heavy or overly oily like a lot of Indian can be. We ate it over brown rice with chopped cilantro. The tofu had a lovely chewy crust with a buttery inside. The flavor was absolutely restaurant quality.

  67. teresa says

    I went to a vegan restaurant in Texas where I fell in love with a vegan Palak Paneer. This is exactly how I remembered it tasting. Thanks for a wonderful recipe. This definitely did not take me half hour to make though. Lol.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Karen, we haven’t used an air fryer, but it might work! If you give it a try, we would love to hear how it goes!

  68. Jacqueline says

    Better than eating at an indian restaurant – this meal is so delicious and spot on if you are having an indian food craving!!

  69. Shannon says

    This was SO delicious! Mine came out a reddish-brown color instead of the vibrant green in your pictures… maybe I was a little too “loose” on my loosely packed spinach?!? I’ll try adding more spinach next time haha

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon, so glad you enjoyed it! More spinach will likely help! Also, using fresh tomatoes instead of canned may contribute to less of a red color.

  70. Jaime says

    I loved the tofu paneer and the curry sauce was delicious. I used MTR Madras Rasam powder as the curry powder and in place of the garam masala. I also did not cook the spinach/kale/chard mix first, but just added it to the pan. This took me much longer than stated, probably 90 minutes form start to finish…but maybe I’m just slow.

  71. Molly says

    Just dropping by with my routine 5 star review. Holy wowza! I made this one for dinner tonight and it was so good. We recently left our favorite Indian restaurant in Austin and moved to small town Texas where there are zero Indian restaurants. This seriously hit the spot.
    Yes, a lot of dishes were dirtied, but it was worth all of the post-dinner labor.
    My partner (reluctantly) made your garlic naan. I had to print out the directions, which he hastily followed. However, once he realized how PERFECT the naan was turning out, he couldn’t wait to make it again.
    Another killer recipe. You’re the best!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Molly, So glad to hear you and your husband enjoyed these recipes! Thanks for the lovely review! xo

  72. K says

    Great flavor!! I loved the tomato flavor with all the other spices! I did a whole can of coconut milk (have you tried the guar-free kind?!) for double the spinach/tomatoes based on what I had on hand (and I bet the leftovers are even better!).

    The sauce finishing step definitely bubble-exploded all over so I wish I turned the heat down sooner. This was one I had to keep refering to the recipe so I was greatful for your detailed instructions! I think the second time through will be even quicker.

    I like another commenter’s kale idea, I’ll try that next time!

  73. Rebecca says

    Oh man, This was a really great dish before I added the extra sauce. Silly me misread the amount of spice completely and it really changed the taste. I will make this again knowing my mistake now!

  74. Andrea says

    I loved this recipe! The tofu was so flavorful and had great texture. The saucy goodness couldn’t have been easier. Honestly, my only complaint is just that I dirtied so many dishes in the process. Because of my dirty-dish aversion, I decided not to blanch the spinach and just throw it in the blendtek raw with the hot tomato mixture and broth. Sure it was a risk, but it paid off. The sauce was perfect. I served it over wild black rice but would be very happy with it on almost any carb or grain.

  75. Emily says

    Delicious! Couldn’t make it in 30min but completed by 1 hour. Doubled the spinach, added 1TB tomato paste with onion sauté. Skipped the tofu stove fry-had crispy tofu at 425 with convection oven. Took about 25min. Final sauce-added a bit more coconut milk, salt (my tomato was unsalted), and splash of maple syrup. Perfection over rice.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Emily!! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers. xo!

  76. jw says

    i would love to make this recipe for my daughter. She has tomato allergies (in addition to allergies to eggs, dairy, and kiwi). Is there a good substitute for tomatoes that I might be able to try?

  77. Savannah says

    My first time making palak paneer/saag. I didn’t have a can of coconut milk but I used a carton by Silk store bought. I didn’t have a Serrano pepper so I used fried garlic chili oil. I didn’t have garam masala, the curry powder was enough. Didn’t have tofu, so ate without. Ate over jasmine rice. Super delicious. Minimalist Baker never disappoints.

  78. Nicole says

    This recipe was absolutely delicious! I opted to only bake the tofu, not pan fry it first, and it was amazing. Best tofu ever! The palak was great, too, and my two boys (8 and 13) finished them both without a fuss :)

  79. Kristin says

    I started making this thinking I had spinach, when I only had lacinato kale. I decided to try it with the kale, and I think it came out great! Still had a lovely shade of green, and tasted delicious. Definitely will make again, maybe with spinach next time.

  80. Lindsey says

    This is one of our go-to recipes. I dare say it’s my favorite dish. We have made this for friends a few times and each time they’re so surprised that it’s vegan and that it’s tofu! Thanks for putting it out there – you’re helping change minds about what vegan food can be :)

  81. Jean says

    Wow. Thus has always been my favorite East Indian Dish. We had this for dinner tonight. It was beyond fabulous. The flavours in the sauce and texture of the tofu were too good for words. 5 stars is not enough

  82. Kelli says

    Like all her recipes this did not disappoint. I used tamari instead of aminos and left the hot pepper hot so the kiddos could enjoy.

  83. Lindsey Phelps says

    This dish was amazing. So green and fresh with the right amount of spice. I’ve never baked tofu before and now I’m only ever going to bake it. Better than our favorite local Indian restaurant.

  84. Jessica says

    This recipe is great although I had to use our immersion blender and made bit of a mess. My husband said it tested better the second day and added sweet Thai chili sauce to it for some sweetness. Our daughter is 10 months old and ate it up! Will make again!

  85. Lauren A says

    Made this for dinner tonight and it was so good! Indian food is my absolute favorite, so I definitely have high expectations and this recipe did NOT disappoint! It was so flavorful and delicious. The tofu was especially yummy! I baked it for 12 minutes and the texture was perfect. Thanks for another awesome recipe!

  86. Anna says

    This was so great!
    I used Feto (fermented tofu) instead of normal tofu and it turned out perfect. Thank you for this recipe – will definitely make it again :)

  87. Dee says

    This recipe was fabulous!

    I actually just ate saag paneer (non-vegan) 2 days ago, so the actual authentic flavor is fresh in my mind. While I mostly followed directions, here is how I changed it up:

    1. I skipped pan frying the tofu and simply baked it for 15 minutes.

    2. I love coconut curries, but I wanted something more authentic tasting, so I made cashew cream (1 c raw cashews, 3/4 c water) and used that instead. It gave it perfect creaminess without adding any flavor.

    3. I added about 1.5 cups chopped frozen spinach (thawed first) for texture, and because that is how it always comes served when I have ordered it.

    4) Lastly, because I am super lazy, I just dumped the sauce ingredients into the spinach sauce, minus the oil, and stirred. I added salt because it was a bit bland.

    It is amazing. All of my family loved it, it was totally healthy and I am super excited to be able to eat this all.the.time. now!

    Thank you so much!

    I look forward to trying more of your recipes!

  88. Christine says

    I love this, and so does my whole family. It’s super easy and I feel good that the kids are getting their greens. I wonder, though, if you could tell us why we cook the spinach first before blending? Thanks! More vegetarian Indian recipes please!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it, Christine! It is intended to bring out the vibrant color of the spinach. However, other readers have had success with skipping this step. Hope that helps!

  89. Z says

    Nutritional yeast tofu idea was really good. The sauce tasted so GREEN. One serrano was enough for me, I always get a 3 out of 5 on spice scales.

  90. Carolin says

    Made this for the first time. It took a little longer than 30 minutes. Had it for left overs and added cauliflower to it as there was plenty of sauce. Also my sauce wasn’t a nice green colour as pictured, but the taste made up for it. On a side note I baked some chicken breasts and added that for my husbands plate.

  91. Salina says

    I just finished making this, and got rave reviews. I didn’t really check to see how long it took to make start to finish, but I always assume/know it’s going to take longer than what your recipes say. I didn’t have a serrano pepper so I used 5 small red thai chilis instead, we love spice! Hands down will be making again. The tofu portion is not to be missed, it really adds to it. LOVE!

  92. Sonal says

    Wonderful recipe – really appreciated the heat in the sauce it tasted completely authentic, esp compared other vegan saag’s I’ve made. It did take longer than 30 minutes and I adjusted the salt + skipped the boiling of the spinach in favour of using less dishes and just cooked it in my already hot for a few minutes.

    Overall – definitely making again. As always LOVE all your recipes.

    Thank you!

  93. Natasha says

    Longer than 30 minutes BUT ABSOLUTELY WORTH IT. Made it with rice and naan and my girlfriend loved it

  94. Cori says

    I love this recipe! The tofu is a revelation, I officially do not miss cheese/paneer now that I have an equally delicious substitute, and my stomach thanks you too. Like some of the other commenters, this took my a lot longer than 30 minutes. I’m all about multi-tasking so I was juggling naan, rice and dessert, and I even cut-out unnecessary steps because I have made palak paneer before, but it still took me nearly an hour.

    I think in the future I would blanch the spinach with hot water and rinse, and would use my immersion blender in the pan since the sauce is deep enough in my pan not to splash everywhere. I hope this helps others :)

  95. Reena Parikh says

    This recipe was so tasty! Thank you for coming up with it! We especially loved the tofu; used coconut cream instead of full fat coconut milk because that’s all we had and the saag gravy still tasted wonderful. It was a tad too spicy for us, (even with us being Indians) haha so I would maybe take out Serrano pepper or something next time for me, but others may love the heat. The only thing I’d not is that it took us about 75 minutes to make this and the recipe says 30 minutes. We have made a few other minimalist baker recipes and it takes us about double the time listed. I think the prep times tend to listed as much lower than they are. This can be frustrating for time management in the evenings when we are looking for something that is actually 30 minute only. I hope this concern can be taking seriously and timings edited on existing recipes and future accordingly if appropriate.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cate, we haven’t tried that, but it might work! If you give it a try, we would love to hear how it goes!

    • Callie V says

      Hi Cate! I tried this with frozen spinach and used about a cup. It worked fine IMO although I’m known to add spinach to everything. Just add in with the tomatoes and allow it to cook until the tomatoes are soft.

  96. Sae says

    58 minutes from start to finish but holy hell it was worth it!!! Soooooo good. I can’t believe the flavour. I was skeptical because my friend makes a KILLER palak paneer but with paneer and cream. My husband eats a plant-based diet and this is his favourite dish so it was nice I could make this for him and he asked me to marry him again after he tried a bite of this.

    So F&cking Amazing!!!!!

  97. Jasmine says

    This recipe was spectacular. This is actually my all time favorite Indian dish. It was simple and it totally delivered. Definitely double the spices. I used the entire can of coconut (just my preference), and the tofu is great (and I’m not a tofu person) and the recipe is simple despite the time it may take you to complete. PLEASE PLEASE PLEASE make a Tikka Tofu Paneer!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Jasmine. We are so glad you enjoyed it! We will add Tikka Tofu Paneer to our ideas list. Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  98. Pegarita says

    I have loved every Minimalist Baker vegan/gluten-free recipe I’ve made. This one…meh. It’s OK. For all you loyalists who are getting ready to slam me for being less than enthusiastic, please hear (or, more accurately, read) me out. I’m not a professional cook, chef or baker. I actually cook 2 or 3 times a week. So maybe this recipe takes a pro 30 minutes, but it took me an hour and 15 minutes. (And of course that doesn’t include the time it takes to clean up.)

    I did the multi-tasking thing, but chopping tomatoes, ginger and garlic, slicing onions, cutting up the tofu after it’s pressed and preparing it for cooking, measuring out the oil and spices—no way could I have done that in 30 minutes even 40 years ago when I was a spring chick. The results? As another poster commented, the tofu’s fantastic and I’ll use that part of the recipe again for sure. All the rest though, in my book, isn’t worth the time and effort.


  99. Rachel says

    Made the Vegan Palak Paneer with Curried Tofu this week and loved it (as with all MB recipes!). I try to make recipes that will have leftovers and starting out the spinach didn’t seem to be as much as I hoped so I doubled the amount of spinach. I didn’t feel like I had to adjust anything to accommodate the extra spinach. The dish got tastier and tastier through the week. I will definitely make this again and have already shared the link with multiple friends. This recipe, with it’s easy to find ingredients, is priceless.

  100. Belle says

    Can I just say… I don’t normally leave comments or feedback but this recipe is worth it!! It tastes just like a restaurant. I had my other half even asking if I had brought it haha
    Too save some cleaning up I added the spinach to the tomato mixture and let it wilt and it worked like a charm! Thank you soo much for this recipe definitely going on my rotation… also the curried tofu you can just eat on its own! It was delicious ??

  101. Tati says

    I just made this and of course accidentally bought reduced fat coconut milk. It’s all good though because this recipe is amazing!!! Full fat would have definitely made this more rich but it was still phenomenal! Much like an earlier reviewer stated I doubled the amount of curry powder and garam masala. This was the best tofu I have ever eaten I was eating the crispy bits off of the tinfoil. This is the only way to make tofu for me now. This recipe bangs and I will be making it to accompany an Indian feast.

  102. Sarah says

    Palak (saag) paneer has always been my favorite south asian dish so I was stoked to see this recipe. It’s soo delicious and I could eat this all the time. The tofu though – wow!! I could snack on that alone. I loved the taste but the texture reminded me so much of paneer. You really nailed it!
    Definitely making this one again soon. Thank you!

  103. Kristine says

    This is my new favourite!! The sauce was soooo good! :)
    I didnt have any tofu so I swapped it for oumph, which also worked fine!
    Thanks for sharing!

  104. Corey says

    Made this tonight and took a cue from others and doubled (in the case of the curry powder tripled) the spices. Yum! As someone who is on a modified LowFODMAP diet, this worked well with the omission of the onion! I’m ok with garlic now, thank goodness. I tossed the spinach into my food processor without blanching it, thus eliminating a pan and turned out great. Used the same pan for sauteeing the tofu for the sauce. Served it over millet, since I’m a weirdo who loves it, but would like to make GF naan next time. Oh, and garnished with some chickpeas for xtra protein! Thanks for this amazing recipe!!

  105. Srivani says

    OMG – this recipe is AWESOME! The flavours are incredible. I didn’t use a hot pepper because I didn’t have one, but it was still spicy, yet not too much. I did use Mori-No extra firm silken tofu – I often use this one for “paneer” because I find the soft texture is similar to what I remember with paneer. Because the tofu is quite soft, I skipped the pan-frying and just put cubes into a bowl, seasoned as directed, and roasted in the oven. WOW! This recipe just made my Favourites list. Super simple.

  106. Jana says

    This was great! I agree with the others who’ve said it’s a good idea to double the spices. I made it as written and have ended up adding a lot of hot sauce to each serving. I also wish it didn’t use so many pans!

    I would REALLY love a Minimalist Baker Ethiopian recipe next :)

      • Jana says

        Ooh I mean the lentils (misir wat?) are a solid favorite but I will say that I had some stewed beets at an Ethiopian restaurant once and it blew my mind. A GF injera recipe would be fun too – I know traditional injera is 100% teff flour and therefore naturally gluten free!

  107. Nora says

    Just catching up on reviewing all the recipes I’ve tried lately. This was delicious, as expected. Great flavor and I loved the tofu. So easy to make, too. Thank you!

  108. Sarah says

    This recipe is AMAZING. I followed it exactly, doubled, and served over quinoa.
    I always obsessively read comments but never leave them myself, this recipe changed that! Thank you for another amazing recipe!

  109. Leah says

    Delicious! I have tried many times to make palak paneer at home trying to find the most authentic (and often overly complicated) recipe, and have always been disappointed. This one did not disappoint! Very close to a restaurant version. Easy and fast, too. I skipped the sauté step with the tofu and just baked it to save on dishes and thought it turned out great that way.

  110. Laana says

    Made it last night and had it for lunch today with rice – wonderful! So delicious, full of flavour and creamy! It tasted rather strong yesterday, but i guess it settled and balanced out overnight. The only change i made was to substitute tofu with a new exciting something-like-tofu product we have here in Finland – Oat Block. It’s made of oats and pea protein, has a very mild pleasant taste and a texture similar to paneer. I just cubed it and added to the sauce without any frying. It worked really well! Thank you for this wonderful recipe!

  111. Haley Woods says

    The sauce being grey doesn’t look very appetizing, although I’m sure it’s delicious. I bet it’s the curry powder that turns it that color? I’ve had a palak tofu recipe for years and it’s good green color. For my recipe instead of blanching spinach you wilt it in a hot oiled pan, way quicker and brings out color just as well.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The curry powder can turn it a darker color, as can soy sauce / coconut aminos. You can also shorten the cook time at the end and only bring the sauce up to just hot instead of cooking longer. The spinach turns darker the longer it’s cooked!

  112. Martha R. says

    A big giant THANK YOU!! This recipe, although quite a bit a work without pre-prepping, was worth every minute. I made it pretty close to your recipe, on jasmine rice. Mixed the blend of regular and hot curry. You were on the money to use the amino’s in the end to bring out the curry taste. You are amazing!

  113. Dana says

    This recipe is a winner!! My husband and I enjoyed it so much the first time around that I made it again less than a week later. Nothing but positive reviews here!! The only thing I will say is that the prep time is definitely much longer than what the recipe specifies. I think the only folks that could get it done in 30 minutes are those more experienced at cooking. I am not a novice by any means, but I found the prep to be rather long. However, it is well worth the effort. The flavors of this dish will leave you wanting more! I doubled the recipe the second time so we could have more leftovers. I’ll be making it for company next weekend. 5 stars!!

  114. Lindsay says

    Dana! This recipe was amazing! I made it last night for a group of my non vegan friends and everyone loved it! It is quite an easy recipe! I made it alongside your chana masala (which I have made almost a dozen times now) and they were both huge hits AND I was able to multi task both recipes because they are so easy! Thank you ??????

  115. Stephen says

    This turned out to be a “restaurant quality” dish. It really doesn’t take that much time after you study the recipe. Next time I’ll use two blocks of tofu for four people. I increased the “marinade” by 50% so that the cubes would be well seasoned. Used tamari rather than coconut aminos. Biggest change was that I used an immersion blender rather than a food processor or blender. Removed the pot with the vegetables and spinach and put on a hot plate. By tilting the pot a bit could submerge the stick blender. So much easier in that could do it in the pot and also not have to clean up an appliance. What is termed a “sauce” is maybe a bit misleading as it’s more like and Indian “tarka.” I put those ingredients in a small saucepan and then added to the mixture. Stirred in the coconut milk before letting all of it simmer. Thanks for sharing this fantastic recipe.

  116. Katelyn says

    Incredibly delicious and relatively easy! I always shy away from making Indian dishes because they feel so complex but this seemed easy enough, and it was! There is a bit of multi-tasking involved, but I had help from my boyfriend so the multi-tasking wasn’t too challenging. I’d recommend getting all of your ingredients measured and set out ahead of time. The tofu was also insanely good. I had some tofu leftover and ate a few pieces on their own as a snack the next day and they were so tasty and satisfying. Thanks so much for this recipe!! It will be a new staple in my kitchen!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Lovely – thanks for sharing! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers! xo

  117. Sonia says

    This is truly masterful — and I say that as someone who grew up eating palak paneer.:) Brilliant recipe. The thing I love most about your creations is that I have NEVER messed anything up, which, trust me, is rare, lol! Everything I recreate on your blog turns out beautifully, so much so that I’ve tricked people into thinking I actually know my way around a kitchen. When I tell them about your site, they quickly become fans. Thank you for sharing your creativity with the world.

  118. Kathleen says

    Once again an amazing meal! Every recipe I’ve made is a 10/10. Being vegan and gluten free you are constantly my life saver.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aww, you are so sweet, Kathleen! We are so glad to hear that our recipes are helpful for you! xo

  119. Kathleen says

    Absolutely wonderful, delicious dish. It makes a lot of sauce so I made a second batch of the seasoned tofu the next day for the leftover sauce. Minor adaptations based on items in my pantry included using fire roasted tomatoes (Muir Glen brand) and one tsp canned green chilies vice the Serrano pepper. As Dana mentioned I used cumin powder instead of going out and buying cumin seed. I ate this dish three days straight it was so good. May bring it to a potluck next week for St Patrick’s Day—it’s the color green after all! PS: To press the tofu I wrapped it in paper towels and laid a full unopened vegetable broth carton sideways on it. Left it alone 15 minutes. Then opened and used the same carton later when adding the broth to my blender.

  120. Samantha says

    We made this recipe last night for dinner, what a winning combination! Lately I’d been feeling a little stagnant with my plant-based recipe inspiration but this creation has reignited the flame! I baked the tofu cubes for 20 minutes total (max crispiness!) and added additional curry spice to the final blended sauce. Make this dish, you won’t be disappointed!

  121. Courtney says

    Loved this dish! Soo delicious and satisfied the saag paneer craving for sure. Wish Indian food restaurants in my neighborhood served creamy vegan options like this. Next time I’ll increase the spices a bit to get a tiny bit more flavor but truthfully it was a near — if not already — perfect recipe in my book!

  122. Linda says

    I made this today for lunch. Although it was a lot of work, the end result was very tasty. The only thing I would change is to maybe double the amount of spices called for. I found that the taste was a bit mild for my liking but otherwise it was quite authentic. My house even smells like a restaurant!

  123. Kate says

    Hi Dana, love the sound of this. I bulk bought some tofu but is silken, will that work? Alternatively I also have some tempeh in the cupboard would that be better? Just had the tempeh bolognese with some GF pasta which was delicious!!! Excited to try this tomo xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Silken tofu will usually not hold its form – it’s quite soft. I’d recommend firm or extra firm if you can!

  124. Kiran says

    hey! I am interested in trying this but I wanted to make some corrections. Palak Paneer is traditionally a north indian (Punjab) dish. South India also has their take on it and looking at this recipe and ingredients used, this take on it is more the South indian version (e.g: addition of coconut oil/milk – north indian cooking does not incorporate this but the south does as coconuts are abundant). Also, using regular spinach vs. baby spinach will make a taste difference. Regular spinach (organic if possible) has an earthier flavour than baby spinach so that will give a more authentic flavour. And, if time permits, cooking the spinach with the spices on low heat for a few hours really brings out the flavour (in lieu of blanching and food processing). Just check it every so often and add more water so that it does not stick. Green/Red chilies (the long skinny ones) are the ones to use to give it some heat. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Super helpful! Thanks for sharing! I had no idea about the different types of spinach! xoxo

  125. Peggy says

    4.8 stars. Made this tonight and loved it. Shared the meal with my adult son, who licked his plate clean but also shared that he’s not so much into tofu these days. He suggested substituting the tofu with oven roasted potatoes. I’ll try that next time!

  126. Cassie Autumn Tran says

    Yum yum, I made a saag tofu several years ago, but I have yet to make a rendition on it. Means that I can test out other recipes like this one, which looks absolutely magnificent!

  127. Kay Kay says

    Very flavorful and tastes like the palak paneer I used to have at the Indian restaurant near me. It closed a few years ago…
    I am loving this vegan take on the recipe! Thank You! Delicious! ***** 5 extra stars!

  128. Hillary says

    Oh yum yum. I just made this for dinner and served it over brown rice – thanks for the recipe! My curried tofu was a little salty for my taste – is this because I used tamari instead of coconut aminos? I didn’t add the additional salt called for.

  129. Genevieve says

    I just made this and it was delicious! Just the right amount of spice, if you don’t mind a little kick ;). It’s very saucy and I think if you did two packages of tofu you would still have enough and then some. I served this with basmati rice but I think I might try the naan next time as this dish is begging to be sopped up. Thank you!

  130. Tracey Kidd says

    I was going to make this for dinner tonight and thought I’d prep the tofu yesterday when I had some spare time…but we ended up eating all of the curried tofu! It was so delicious that I will have to make some more to cook with the gorgeous green sauce since palak paneer is usually the dish I test out at various Indian restaurants to see how great they are.
    Thanks for the inspiration!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks Tracey!! When you do make the whole dish, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks!

    • Tracey Kidd says

      Woops! I didn’t see the stars the first time, I was just so excited to share how yummy the curried tofu was.

  131. Jenny says

    Just made this and it’s sooo good! Instead of blanching the spinach I just tossed raw greens in the saute pan with the veggies and wilted it, then blended. Reminds me of the palak paneer from my local Indian restaurant that I miss so much!

  132. Suzanne says

    I subbed baby kale for spinach and tempeh for tofu. Didn’t bake the tempeh just steamed then sauteed with the spices, aminos and nutritional yeast) and it turned out AMAZING!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks, Suzanne! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks!

  133. Madeline Downie says

    This is SO good! Quick, relatively easy to make, and perfection alongside some garlic naan (for dipping, mmmmmmm…)


  134. Chrissy Leadbetter says

    Wow, what a flavorful, delicious dish that didn’t take long to make!! Tastes like restaurant made. I couldn’t stop eating the tofu “paneer”, so my leftover lunch tomorrow wont have as much :*( haha. I didn’t have spinach, so I made a tomato curry using basically all the other ingredients listed and ate with rice. A++ Dana!

  135. Lauren says

    Palak Paneer has always been one of my favorite dishes! After figuring out my dairy allergy, I sadly have to give this up…. UNTIL NOW!!!! Dana, this is literally the best Palak Paneer I have ever had and I have eaten this at a ton of places including very traditional Indian restaurants. I took a bit of this while I was making it and literally said, “holy sh*t!”.

    Thanks for this recipe <3

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whoop whoop! Thanks, Lauren! (FYI, my favorite response to mind-blowing food lately has been “holy ka-sh*t!” – guess we’re on the same vibe!) xoxo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We aren’t sure, but we think the paneer would be added at the end and not be cooked. Hope that helps!

    • Jessie says

      Fry the paneer in a little oil until it spits and is brown ish red on the outside. Set aside on paper towels and add at the end. No baking!

    • Callie V says

      I tried this with paneer and simply added it at the end and let it simmer for about 5 minutes until soft. It may be more flavorful with all the seasonings but no need to bake it.

  136. Sonia says

    My husband made this for our family the day you posted it. It was so so so so good! We especially loved the curried and crispy tofu. The flavors were all there and it tasted rich and creamy. We ate it with chapati and some channa masala. Thank you for this recipe!!

  137. Melanie says

    I wish I could give this more stars. It was hands-down the best palak paneer I have ever had. Thank you for this amazing recipe. I can’t wait to make it again.

  138. Rob says

    Just made this and it was bomb! I made the recipe as written and served it with basmati rice. Thanks for sharing :)

  139. zoe says

    I just made this, was so happy to see it appear on your blog it is one of my all time indian favorites!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks Zoe! Next time would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks!

  140. Nancy says

    I have just finished making up the sauce and it is AMAZING! I made one switch up based on some other paneer recipes I reviewed – I used the solid coconut milk to cook the spices in, then added the spinach mixture. I used the spices as written as it is perfect! Great that the sauce can be made ahead of time and then the tofu can be prepared just before serving. It’s marinating with the spices. One of likes soft tofu so that will go in the sauce and the other can have the oven baked. This is amazing…I can’t wait for dinner! thank you.

  141. FMG says

    What a delicious recipe! Made it last night and loved it so much I had leftovers for breakfast with an egg on top. The sauce is perfect!
    Thank you for making vegan, gluten-free and vegetarian cooking exciting!

  142. Andrea says

    Delicious ! This was a favourite dish before I went vegan. Love this version – creamy, full of flavour and the tofu is on point. Next time I might pump up the spices a bit more, but will definitely make again!

  143. Clara says

    OMG, this dish is so delicious and fresh tasting. Works so well with the tofu and so easy to make.
    Will definitely cooked again very soon. Thanks Dana

  144. Meghan says

    I made this today and it is so delicious! I’m honestly surprised at just how good it is! I will definitely make this again.

  145. Erin says

    This looks so amazing but I dont have coconut aminos, is there anything I can substitute this with? Thanks!

    • Milena says

      We just made this dish for our Sunday lunch and it rocks! The taste is rich and the dish is very filling and lovely. Just like from the restaurant. The recipe is easy to follow and it turned perfect. Thank you, Dana, this was a blast.

  146. L says

    Yay!! This looks so good and I can’t wait to try the tempeh bolognese! Are you going back to your old more frequent recipe posting schedule?

  147. Holly says

    Made this just now and it was delicious! I used 2 packages of extra-firm tofu for 3 hungry adults and a toddler who eats like a teen. I served it with basmati rice and there were next to no left-overs. I made modifications, only to the amount of seasonings (I don’t measure but I more than tripled my curry powder, garam masala, nutritional yeast, ginger, cumin seeds, and garlic. Hubby and I always up the seasonings on Indian food at home as we find that it’s hard to over-season Indian food but very easy to under-season. If I had more time I would have let the seasonings soak into the tofu for an hour or more, so this could be great to prep and place in the fridge in the morning for an evening meal. This was very flavorful and tastes very close to restaurant quality but don’t skimp on the spices. Next time, I’ll bake this for about 20-25 minutes because we like our tofu to be a little more on the firm side. Great recipe overall!

  148. Linda says

    I have been waiting forever for a vegan palak paneer. This is probably the only dish I miss since becoming vegan. I cannot wait to try it out. One question, can you substitute anything else for the coconut aminos in the tofu? Perhaps Braggs liquid aminos? Thank you!

  149. Alison says

    Can’t wait to make this! My market didn’t have nutritional yeast on hand. Should I skip it or is there a sub you would suggest? Thanks!

    • Sonya says

      I think you can skip it. I don’t like the flavor of it so I never use it. Its job is to make the flavor a bit “cheesey” but without it the flavor will still be good. Vegimite is also a replacment for nutritional yeast.

      Hope this helped :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say it’s not necessary. It does add a “cheesy” paneer-like flavor. But you could also just try a little garlic powder instead. Hope that helps!

  150. Hannah R. says

    My first thought when I saw this recipe: “Yeah, girl.”
    Indian food is our favorite and I love tofu as a sub for paneer. Drooling already!

  151. Kay Kay says

    I’m beyond thrilled to find this recipe today. Was going through my vegan cookbooks in search of a good paneer recipe. Question: How long should the tofu be pressed?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It doesn’t need long – I usually press it first thing and press for 5- 10 minutes while prepping the other ingredients!

  152. Hayley Morrin says

    This looks fantastic. I never got a chance to try paneer before I went vegan so I’m super excited to make this!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elaine, that could potentially work! We haven’t tried it as this method is intended to bring out the vibrant color of the spinach. However, let us know if you do try it!

      • Soymoon says

        I didn’t blanch the spinach. It seems like too much energy would be used to heat up the
        water. So after I poured the tomato mixture into the blender, I put the water into the empty skillet, brought it to a simmer, added the spinach and covered it for a minute. It wilted it without overcooking. Added the spinach and liquid to the blender. Worked well.

      • Cynthia Metcalf says

        Blanching it also helps to get rid of the toxins and reduces some of the oxalic acid from the leaves

  153. rupali says

    hello Dana! thanku for sharing VEGAN PALAK PANEER WITH CURRIED TOFU racipe. this is a new racipe for me. i will try this racipe definatilly for different test. thanku so much dana.

    • Barbara McKenzie says

      This was delicious- I haven’t had paneer in 2 years since I went vegan – I think it tastes really similar- well done!