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Vegan Palak Paneer spanac cu branza

Vegan Palak Paneer

If you're in the mood for a tasty, deep-flavored and healthy dish, look no further - here's how to make the best vegan palak paneer, with crispy golden tofu in a creamy spinach curry.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Choose Serving Size 4

Ingredients 

For the paneer:

  • 1 block firm tofu cubed
  • 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 tomatoes ripe, chopped
  • 35 oz spinach frozen puree, thawed
  • 1 tsp cumin seeds
  • 1 tsp hot curry powder
  • 2 tsp chili flakes
  • ½ tsp salt
  • 2 tsp coconut oil
  • 1 cup full fat coconut milk canned

Instructions

  • Heat a skillet on medium-high heat.
  • Add the coconut oil, smoked paprika, garam masala, salt, white pepper, and chili.
  • Fry for about a minute, then add the tofu cubes.
  • Fry the tofu, stirring, until it's golden and crispy on the outside. Set aside.
  • In a large skillet on medium heat, add the cumin seeds, curry powder, and chili flakes, and dry-fry for about a minute.
  • Add the coconut oil and let it melt.
  • Add the chopped garlic and ginger, and fry for about one more minute.
  • Add the onion and continue to fry until fragrant and it begins to soften.
  • Add the chopped tomatoes and salt, and cook until soft and mushy, about 5 minutes.
  • Add the spinach puree, mix, and cook for about 10 more minutes.
  • Top with the cooked tofu and coconut milk.
  • Enjoy!

Notes

Press the tofu before cubing for crispier results, and stir in the coconut milk off the heat so the sauce doesn't split. Store leftovers in an airtight container in the fridge for up to 3 days.