This Vegan Palak Paneer is so so delicious!! Traditionally paneer is made out of cheese, so it was great to make an alternative with tofu!
My auntie gave me a bunch of silverbeet and I thought it would be great to make this Palak Paneer with it. I used half silverbeet and half spinach. I marinated the tofu for a few hours in lemon and salt to give it more flavour, but if you don’t have time then just put the tofu in as is. I also used red onion for this, but white onion would work great too!
After you blend the spinach mixture it will be a little runny, but will thicken up after cooking for 10 to 15 minutes. The flavours are sensational!
This is definitely going to be a regular in our household! If you love this recipe, please share it with your friends and family!
This Vegan Palak Paneer is flavourful and easy to make! It's definitely going to be a regular in our household! Try it out for yourself!
- 250g tofu cut into squares
- juice of half a lemon (3 Tbsp)
- 1/2 tsp salt
- 1 clove of garlic
- 1 tsp ginger finely chopped
- 1/2 tsp paprika
- 1 tsp cumin
- 1/4 tsp black salt optional (can use himalayan sea salt)
- 1 Tbsp coconut oil
- pinch of chilli flakes
- 200g silver beet and baby spinach (I used half half)
- 200ml coconut milk
- 1 red onion
- 1 medium tomato optional
- 1 tsp palm sugar
Combine the tofu, lemon and salt and set aside in the fridge for a couple of hours.
Fry the garlic and ginger in the coconut oil for about 30 seconds and then add the cumin, paprika and salt. Add the silverbeet and spinach and cook it down for a few minutes and then add the coconut milk and cook for a further few minutes. Then set aside to cool for a bit. Once cooled, blend the mixture up in a blender.
Cook the red onion in some coconut oil for a few mins. Add the tomato and palm sugar. Cook for another minute or two. Then add the tofu and the blended spinach mixture. Cook down for 10 to 15 mins until thickened. Serve with basmati rice.