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Palak tofu

Palak paneer (palak = spinach, paneer = a type of cheese) is an Indian specialty, and it consists of curry, i.e. spinach sauce, and that cheese, paneer. In this recipe I used tofu, so it's called Palak tofu. I adapted the recipe a little to our western kitchens in terms of spices, and here it is - an interesting and nutritious dish.

Allergens: soy, cashews | Preparation time: 50 min | Portions: 3 | Complexity: intermediate

Ingredients for the tofu

  • 200 g fresh tofu

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • 1/2 tsp garlic powder

  • 1/2 tsp paprika powder

Ingredients for the curry

  • block of frozen spinach puree (400 g)

  • 1 tbsp olive oil

  • 1 tsp cumin seeds

  • 1/2 tsp cinnamon

  • 1 mild green chilli pepper

  • 2 garlic cloves

  • 1 onion

  • a piece of fresh ginger

  • 1 tsp salt

  • 2 small tomatoes

  • 1 tsp garam masala

  • handfull of cashews


  • First prepare the tofu. Drain it a little, cut it into cubes, add salt and spices and throw it in a pan with heated olive oil. Fry it for a few minutes with occasional turning of the cubes, until it gets a golden crust, then remove it to a bowl on the side.

  • Put another tablespoon of olive oil in the same pan and add cumin seeds and cinnamon. Fry briefly with frequent stirring, approx. 2 minutes.

  • Meanwhile, finely chop the green chilli pepper, onion, garlic and ginger and add them to the pan. Add a little salt and sauté.

  • When the onion becomes glassy, ​​add chopped tomatoes and garam masala. Continue to cook until the tomatoes begin to fall apart.

  • Then add pureed spinach. Cook over low heat until it becomes creamy and begins to boil.

  • Add baked tofu and cashews.

  • Serve with naan or rice 🍚


This dish normally includes some other spices, eg fenugreek, cloves... I didn't add them because I wanted to make a version more or less adapted to the spices we usually have at home. If you like to play with spices, you can certainly add those :)

As for spinach, it can also be used fresh - in that case it should first be blanched and pureed.


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