Vegan Masala Recipe

Palak Tofu Curry

Name: Palak Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 200 g spinach; 2 green chillies, finely chopped; 30 g cashews; 2 tbsp oil; 1 tsp cumin seeds, 1 small cinnamon stick, 3 cardamom pods and 3 cloves (optional); 1 large onion, finely chopped; 4 cloves garlic, minced; 1 medium tomato, chopped; 1 tsp garam masala; 1 cup water, divided; 1 tsp salt; 200 g firm tofu, cubed; 1 tsp dried fenugreek leaves; 100 ml oat cream

Palak tofu pairs crisp-edged tofu with a smooth, garlicky spinach sauce. The deep green gravy is fresh and earthy, making this a vibrant plant-based take on a much-loved classic.

Recipe by Craig Logue How our recipes are created

45 minPrep: 15 minCook: 30 minServes 4North IndianVegan

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From the kitchen

What to expect

Keep the spinach bright by cooking it briefly, and brown the tofu separately for contrast. I like the sauce mostly smooth but not overworked, so it still tastes unmistakably of fresh greens.

Serving idea

Best served simply

Serve with hot rotis, basmati rice, or soft naan, with sliced onion or a little lime on the side.

Recipe-specific guidance

Why this method works

Briefly cooking the spinach preserves its colour, and browning tofu separately stops it crumbling into the sauce. The spinach purée is simmered gently after blending so it stays fresh rather than becoming dark and metallic.

Cues to watch for

•Stop cooking spinach as soon as it has fully wilted.
•Drain excess water before blending or the gravy will be thin.
•Fold browned tofu into the finished sauce and simmer only long enough to warm through.

Useful substitutions

•Frozen leaf spinach works if thawed and squeezed well.
•A spoonful of cashew cream softens bitterness without dairy.
•Extra-firm tofu can be pan-fried or baked before adding.

Storage and reheating

Refrigerate for up to two days. Reheat gently and avoid prolonged boiling, which dulls the colour and can toughen the tofu.

Cook the recipe

Method

1
Pat the tofu dry, cut into cubes and brown in a lightly oiled pan. Transfer to a plate.
2
Add the spinach, green chillies and cashews to the pan and cook only until the spinach wilts. Cool briefly, then blend until smooth.
3
Heat the remaining oil and cook any whole spices until fragrant. Add the onion and cook until soft and lightly golden.
4
Stir in the garlic and cook for 30 seconds. Add the tomato and cook until soft, thick and jammy.
5
Add the garam masala and cook briefly, then pour in the spinach purée with enough water to reach a thick sauce consistency.
6
Simmer gently for 3 to 4 minutes. Fold in the browned tofu and warm through for another 3 minutes.
7
Crush in the dried fenugreek leaves, add optional oat cream and adjust the salt before serving.

A few useful notes

Notes

Cook the onion-tomato base properly; that is where the depth of the curry comes from. If the masala still tastes sharp, give it a little longer before adding the spinach puree.
The cashews give the curry body and a softer finish. If you want a lighter gravy, reduce them slightly, but do not skip them entirely unless you want a thinner sauce.
Taste at the end and adjust salt only after the tofu and spinach have simmered in the gravy.
Leftovers keep well for up to 3 days in the fridge. Reheat gently with a splash of water, since the sauce thickens as it sits.

Gather everything first

Ingredients

200 g spinach
2 green chillies, finely chopped
30 g cashews
2 tbsp oil
1 tsp cumin seeds, 1 small cinnamon stick, 3 cardamom pods and 3 cloves (optional)
1 large onion, finely chopped
4 cloves garlic, minced
1 medium tomato, chopped
1 tsp garam masala
1 cup water, divided
1 tsp salt
200 g firm tofu, cubed
1 tsp dried fenugreek leaves
100 ml oat cream

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