Plant Palak Paneer

Creamy or leafy? Big question from our last live! I love creamy, hubby prefers leafy. That’s marriage! 🙂

No setter how you prefer the important thing is that you should try this recipe out and taste the amazing mild spiced flavors that come from it. 

OBS: If you don’t want to use tofu(I really think you should) you can use panisse or vegan feta instead. 

for 3-4 people 


  • 400g Tofu firm, cut in cubes
  • 1 tbsp olive oil
  • 1tsp garam masala
  • ½ tsp salt
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • Pinch of black salt

Spinach Curry:

  • 3 cups frozed spinach(or 5 cups fresh)
  • 1tb sp olive oil
  • ½ cup water
  • 1 cup plant milk
  • 3 garlic cloves, mashed
  • 1 big knob ginger, grated
  • 1 red chilli, deseeded and chopped
  • ½ tsp salt
  • 1 tsp garam masala
  • ¼ tsp cinnamon
  • Optional: vegan yogurt and toasted cashews


  1. Tofu Paneer: Pre-heat the oven at 190°C; 
  2. Mix the tofu cubes with all the spices and olive oil and roast it for about 10-15 minutes until it starts to form a golden crisp crust; 
  3. Spinach: Heat a frying pan with the olive oil and fry the mashed garlic and with the dried spices for about 1-2 minutes; 
  4. Add the spinach, chilli, ginger and the liquids and let it cook for about 10 minutes;
  5. If you prefer a creamy curry, blend the spinach until desired texture; 
  6. Add the baked tofu and simmer for about 5 minutes; 
  7. Serve with some vegan Coconut Yogurt and toasted cashew nuts on top; 

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