Palak Paneer with Tofu & Spinach Gravy
Prep time
Cook time
Total time
No reason to use more than one large sauté pan for this recipe. Sear your tofu first,
Serves: 4
Indian Spice Rub
  • ½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground ginger
  • ¼ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tablespoon brown sugar
  • 1 package 14-ounce of extra firm organic tofu
  • 1 teaspoon extra-virgin olive oil
Spinach Gravy
  • ⅓ cup of vegetable broth for sautéing plus ½ cup for spinach gravy
  • ⅓ cup chopped shallots
  • 3 garlic cloves, chopped
  • 1 tablespoon of grated ginger (grating brings out more flavor than chopping)
  • 1 serrano chile, chopped (if you like heat, add two)
  • 1 teaspoon ground cumin
  • ⅛ teaspoon nutmeg
  • pinch of cayenne
  • 1 tablespoon maple syrup
  • ¼ cup coconut milk (lite if you are using can)
  • juice of one lime
  • ¼ teaspoon salt or more
  • Fresh ground black pepper
  • 1 large bunch of spinach (approximately 5 ounces)
  1. Press the water out of the tofu by wrapping it in a clean dishcloth. Manually press the water out into the dishcloth gently for one minute. Cut into cubes and place in a medium bowl.
  2. Make the rub. Combine the cumin, coriander, ginger, turmeric, cinnamon and brown sugar. Sprinkle over the tofu covering evenly. Set aside.
  3. Heat ⅓ cup of vegetable broth in a large sauté pan. Season with a pinch of salt and ground black pepper. Add the shallots and sauté for about 3 minutes. Add the ginger, garlic, chile, cumin, nutmeg and cayenne. Sauté until everything is soft and translucent. This should take another 3 minutes. Top the sauté mixture with the spinach. Add ½ cup of vegetable broth. Cover and let steam for 3-4 minutes or until the spinach is wilted,
  4. Add the spinach mixture, salt, pepper, maple syrup, coconut milk and lime juice to a food processor and process until smooth. Taste and adjust seasonings. Set aside.
  5. Take the same sauté pan, rinse it out, dry with a paper towel and heat the teaspoon of oil. Add the tofu cubes and sauté until they are crisp and brown on all sides. This will take about 3-5 minutes. Remove from sauté pan and set aside.
  6. Pour the spinach mixture back into the sauté pan and cook until bubbly about 3-5 minutes. Remove from stove and add in the crispy tofu.
  7. Serve with rice and lime wedges and a sprinkle of red chili flakes if you desire.
Recipe by Ordinary Vegan at