**Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe**
If you’re looking to sneak some greens in, try this recipe!
This palak paneer is LOADED with flavor!
I’ve talk about spinach in another video, but I think this just might be my favorite way to use it!
Obviously to make this dairy-free, we need a paneer substitute, and this is where tofu comes into play!
I prefer a baked tofu for the texture (you can check the blog for a separate post on that).
But this is delicious, warm, and comforting.
What more can you ask for at this time of year?!
Full video and written recipe below!
Tofu Palak Paneer
Cook and Prep Time: 40 minutes
- Crispy Baked Miso Tofu (Recipe Below)
For the Spinach Sauce:
- 10 oz. Baby Spinach
- ½ cup Soaked Cashews (ideally overnight. You can boil these in 15-20 minutes to soften if needed)
- 1 1/4 cups water
- 1 tsp. Salt
For the Masala:
- 1 cup Brown Rice, cooked
- Spinach Sauce (above)
- 4-5 cloves Garlic, minced
- 1 White Onion, diced
- 1 in. Fresh Ginger, minced
- 2 small Tomatoes, diced
- 1 tbsp. Garam Masala
- ½ tsp. Cumin Seeds
- Salt, to taste
- Black Pepper, to taste
- 1 tsp. Olive Oil
- 1 tsp. Turmeric
- Chopped Cilantro, for garnish
- Rinse and chop the produce accordingly. Preheat your oven for the tofu (see below). Bring 1 pot of water to a boil.
- One the oven is hot, begin baking the tofu (see below).
- Make the spinach sauce. Blanche the spinach quickly in the boiling water, 1-2 minutes, or until wilted. Then, add the spinach, cashews, water, and salt to a blender. Blend until smooth.
- Set a large skillet to medium-heat. Once hot, add cumin seeds. Toast until they begin to brown slightly, 30-60 seconds. Then, add garlic, ginger and onion. Cook until onion is translucent, 4-5 minutes.
- Add spices (garam masala, turmeric). Cook until fragrant, stirring occasionally to avoid burning, about 1 minute.
- Add the spinach sauce, and toss to combine. Fold in the tofu to combine (or add on top at the end to keep them crispier).
- Serve with brown rice, and garnish with cilantro leaves and/or lime wedge. Enjoy!
Crispy Baked Miso Tofu
Cook and Prep Time: 35 minutes
- 2 blocks Firm or Extra-Firm Tofu, cut into ½ inch blocks
- 2 tbsp. Arrowroot Powder
- 1 tbsp. Olive Oil
- 1 tsp. salt
- 2 tbsp. White or Yellow Miso Paste
- 2 Lemons, juiced
- Press the tofu by wrapping the blocks in paper towels or a clean dish towel. Place a plate or pan on top of the wrapped tofu, and put something heavy (such as a cast iron pan) on top of that. Let the tofu press for about 30 minutes. Preheat oven to 400˚F. Line 1 baking tray.
- Slice the tofu accordingly. In a bowl, add the tofu, oil, salt, arrowroot powder. Toss to combine, taking care to not break the tofu. Whisk together the miso paste and lemon juice. Season accordingly with salt and pepper.
- Place tofu on the baking tray, and bake for 20 minutes. Then, remove the tofu, add the sauce, and stir to combine. Bake for 10 minutes more.
- Serve as desired. Enjoy!