This spinach tofu curry is a remake of the Indian classic palak paneer. But, instead of using Indian cottage cheese, we use the rich and creamy silken tofu. This tofu is simmered in a rich and creamy spinach curry delicately flavored with curry powder, onions, ginger, and garlic. Packed with flavor, this will soon be your next favorite Indian vegetarian curry.
Table of Content
Have you ever tried the Indian recipe Palak Paneer? Palak is spinach and paneer is cottage cheese in Hindi.
The cottage cheese used in palak paneer. However, it is not the same as the creamed version we use on toast. Indian cottage cheese is milk fat separated from the whey and then drained until it is a block of cheese. This block is then cut into cubes and used in recipes like palak paneer. Because it's a milk product and perishable it is not easily available everywhere. Plus, it is very high in milk fat, so not everyone is comfortable eating so much paneer. That's where the tofu comes in as a great substitute.
Tofu, also known as bean curd, is made from soya beans and goes through the process of curd making and fermenting. It has a longer shelflife than paneer and is more easily available. Tofu comes in a variety form silken tofu to firm blocks. I love using the silken tofu with the spinach because it is so smooth and silky.
Ingredients and substitutes
- Tofu - You can use any variety that you prefer. These come from silken soft to firm. As you can see in the video, I have used the soft silken variety because it's what my kids love.
- Spinach - You can use baby spinach or regular large spinach leaves. Baby spinach will blend to a smooth paste, while the large leaves will add a bit of texture. I've used the larger leaves today.
- Curry powder - We've had long discussions on curry powder in our previous posts, so I'll just say that I'm using my homemade curry powder spice mix. And yet, any commercial curry powder you like will work.
- Tomato paste - I like the sweetness that paste adds to this dish, but you can totally use one large chopped tomato.
- Yogurt - You can use Greek or regular plain yogurt for this. In fact, coconut yogurt works beautifully too if you want to keep this vegan.
What do you serve with this curry?
I love to serve this with a nice bowl of steamed white rice as you can see in the pictures below. Often, I will also just eat this with nice crusty bread. If you're in a mood to cook Indian food, the options for Indian bread are so many. From simple chapati to exotic butter naan as well as vegetable or prawn rice.
Of course, when I'm in the mood for a low carb diet, then I usually serve this over my cauliflower rice, turmeric rice or mustard dill cauliflower rice.
Step by step instructions
- Cut the silken tofu into cubes, as shown in the video - set aside.
- Roughly chop the spinach, onions, garlic, ginger - these will be blended later.
- Heat oil in a skillet - saute onions for 2 minutes until translucent.
- Add the garlic and ginger - sauce a minute more.
- Then, add the tomato paste - followed by the curry powder.
- Saute the curry powder well for 2 minutes adding a few tablespoons of water to prevent the spices burning.
- When you get the aroma of the spices from the curry powder - add the spinach - saute for five minutes until the spinach has wilted and cooked completely.
- Then, blend the spinach mixture until smooth.
- Season with salt, pepper, and lemon juice - bring to a boil.
- Reduce heat to simmer - add the plain yogurt and stir well to ensure no lumps.
- Add the silken tofu cubes - carefully combine them into the sauce.
- Do not over mix or stir rapidly as the tofu will scramble.
- Serve hot - garnish with more chopped cilantro.
Frequently asked questions
This beans curry will keep in the fridge for 4 to 5 days in the fridge.
Yes, you can freeze this tofu spinach curry for up to a month. If you want to keep it longer do not add the yogurt. The shelf life without yogurt will be up to 3 months
You can use cubed Indian cottage cheese - Paneer. Or you can add pieces of boiled cauliflower, potatoes or turnip instead.
This recipe works best with spinach but you can also use mustard greens or Swiss chard. Swiss chard won't blend to a puree but will have a texture.
Yes, you can omit the yogurt. It will be less creamy but still delicious. Alternatively, you can use coconut milk instead.
Yes, you can if you replace the yogurt with coconut yogurt this is a delicious vegan spinach tofu curry.
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Printable Recipe
Palak Tofu Curry aka Spinach Tofu Curry
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 8 oz (200 g) Silken tofu (cut into cubes)
- 4 cups (120 g) spinach (chopped (4 oz))
- 2 tablespoon (2 tablespoon) Cooking oil
- ½ cup (½ cup) Onions ((1 small) chopped finely)
- 1 teaspoon (1 teaspoon) Garlic (minced)
- 1 teaspoon (1 teaspoon) Ginger (grated)
- 1 tablespoon (1 tablespoon) Tomato paste
- 2 tablespoon (2 tablespoon) Curry powder
- ½ teaspoon (½ teaspoon) Salt
- ¼ teaspoon (¼ teaspoon) Pepper
- ½ cup (½ cup) Yogurt (plain)
- 1 tablespoon (1 tablespoon) Lemon juice
- ½ cup (½ cup) Cilantro (chopped)
Instructions
- Cut the silken tofu into cubes as shown in the video – set aside
- Roughly chop the spinach, onions, garlic, ginger – these will be blended later.
- Heat oil in a skillet – saute onions for 2 minutes until translucent.
- Add the garlic and ginger – sauce a minute more
- Then add the tomato paste – followed by the curry powder.
- Saute the curry powder well for 2 minutes adding a few tablespoons of water to prevent the spices burning.
- When you get the aroma of the spices from the curry powder – add the spinach – saute for five minutes until the spinach has wilted and cooked completely
- Then blend the spinach mixture until smooth
- Season with salt, pepper, and lemon juice – bring to a boil.
- Reduce heat to simmer – add the plain yogurt and stir well to ensure no lumps.
- Add the silken tofu cubes – carefully combine them into the sauce.
- Do not over mix or stir rapidly as the tofu will scramble.
- Serve hot – garnish with more chopped cilantro.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Maria
beautiful and very tasty
Corina Blum
I love spinach and paneer curries but I've never tried one with tofu before. I think it sounds like a great alternative for people who can't eat paneer.
Veena Azmanov
Thanks, Corina. We do love tofu. You must try
Aline
My partner lived in India and this is one of his favorite dishes. Thank you for the recipe, I made it for him and he loved it!!
Veena Azmanov
Thanks, Aline. Yes, he will love this. You must try it