Recipe

Vegan Palak Paneer (Palak Tofu)

A plant based recipe for palak paneer, an Indian spinach sauce with cottage cheese.

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Ingredient batch: 1.5× original. Base yield: 8 servings.

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Vegan Palak Paneer (Palak Tofu)
Yield
12 servings
Prep
10 minutes
Cook
5 minutes
Total
20 minutes
Additional Time
5 minutes

Ingredients

Base draft — original amounts

The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 servings.

  • 3/4 cup water
  • 8 oz baby spinach
  • 16 oz extra firm tofu
  • 1 onion
  • 1/2 inch of ginger about 1 Tbsp
  • 3 cloves garlic
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala omit for less spicy
  • 1 tsp cumin seeds optional
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp chili powder omit for less spicy
  • 1 tsp salt
  • 1/4 cup vegan yogurt optional - for creamier sauce

Instructions

  1. Place steaming rack in Instant Pot. Add 3/4 cup water .
  2. Pour spinach leaves into pot. Place garlic, ginger, onion, and spices over spinach.
  3. Put a square of parchment into the pot, and lay the tofu block on top of it.
  4. Close lid, set valve to sealing, and cook on manual high pressure for 5 minutes. Perform quick release when done.
  5. Carefully remove tofu block and cut tofu into 1" pieces.
  6. Remove steaming rack. Put spinach, spices, and any liquid in the pot into a blender and blend 30 seconds or until desired smoothness.
  7. Pour spinach sauce into serving bowl. Stir in vegan yogurt if desired. Add in tofu blocks. Serve with rice, naan, etc.
  8. As an extra garnish, sprinkle with extra turmeric, chili flakes, more vegan yogurt, and cumin seeds.

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https://adfreecook.com/vegan-palak-paneer/