Palak Tofu (Spinach Tofu Curry)
Creamy spinach curry with tofu in a rich North Indian masala.
45 minPrep: 15 minCook: 30 minNorth IndianVegan
palak tofuspinach tofutofu curry
Method
- 1
Sauté spinach, green chillies and cashews until wilted, then blend into a smooth puree.
- 2
Heat oil and sauté whole spices if using.
- 3
Cook onion until soft and lightly golden.
- 4
Add ginger garlic paste and cook briefly.
- 5
Add tomatoes and cook until soft and jammy.
- 6
Add garam masala and cook until fragrant.
- 7
Pour in water and simmer until onions are completely soft.
- 8
Stir in spinach puree and simmer gently.
- 9
Add tofu cubes and cook for 3–5 minutes.
- 10
Finish with dried fenugreek leaves and optional plant cream.
- 11
Serve with roti, naan or basmati rice.
Ingredients
- •150g firm tofu, cubed
- •4 cups spinach leaves
- •2 tbsp oil
- •2 green chillies
- •1 small onion, finely chopped
- •1 small tomato, chopped or pureed
- •1 tsp ginger garlic paste
- •8–10 cashews
- •¾ tsp garam masala
- •½ tsp dried fenugreek leaves
- •1 cup water (divided)
- •Salt to taste
- •Whole spices (optional): cumin seeds, cinnamon, cardamom, cloves
- •Optional finish: plant cream
Notes
- •Pan-fry tofu first for extra texture.
- •Cashews make the sauce naturally creamy.
- •Avoid overcooking spinach to keep the vibrant green colour.