Vegan Palak Paneer
Prep time
Cook time
Total time
If you are in the mood for a tasty, deep-flavored and healthy recipe, then look no longer, then look no longer - here is how to make the best vegan palak paneer!
  • For the paneer:
  • 1 block of firm tofu, cubbed
  • 1 tsp smoked paprika
  • 1 tsp garam masala
  • ½ tsp salt
  • ½ tsp white pepper
  • ¼ tsp chili
  • 2 tsp coconut butter
  • For the spinach mixture:
  • 4 cloves garlic
  • 1 tsp ginger, chopped
  • 1 red onion
  • 2 ripe tomatoes, chopped
  • 4 cups spinach, washed and dried
  • ½ cup veggie broth
  • 1 tsp cumin seeds
  • 1 tsp hot curry powder
  • 2 tsp chili flakes
  • ½ tsp salt
  • 2 tsp vegan butter
  • 1 cup full fat coconut milk
  1. Heat a skillet on medium-high heat.
  2. Add the coconut butter, smoked paprika, masala, salt, white pepper, and chilli.
  3. Fry for about a minute and add the tofu cubes.
  4. Fry the tofu, stirring, until it's golden and crispy on the outside. Set aside.
  5. Add the spinach to the boiling water and let sit for about 5 minutes.
  6. Discard the water and let the spinach cool.
  7. When cool, add to a food processor and blend until smooth. Then add the veggie broth.
  8. In a large skillet on medium heat, add the cumin seeds, curry powder, chili flakes, and dry fry for about a minute.
  9. Add the vegan butter and let it melt.
  10. Add the chopped garlic, ginger and fry for about one more minute.
  11. Add the onion and continue to fry until fragrant and begins to soften.
  12. Add the chopped tomatoes, salt and cook until soft and mashy for about 7 minutes.
  13. Add the spinach puree, mix and cook for about 2 more minutes.
  14. Top with cooked tofu and coconut milk.
  15. Enjoy!
Nutrition Information
Calories: 380 Fat: 25g Carbohydrates: 36g Sugar: 11g Fiber: 6g
Recipe by Gourmandelle | Vegetarian Blog at