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palak tofu indian spinach tofu curry

Palak Tofu

4 from 2 votes
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine Indian
Servings 5


  • 14.1 oz spinach (400 g)
  • 1 tomato
  • 13.2 oz tofu (375 g)
  • 3 chili peppers
  • 8 garlic cloves
  • 1 red onion
  • 1 inch ginger
  • 5 oz coconut cream (150 ml)
  • 2 tbsp nutritional yeast
  • 3 tbsp cooking oil
  • 2 tsp cumin seeds
  • 1 tsp tumeric powder
  • 1 tsp chili powder
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp garam masala
  • tsp salt
  • ¼ tsp pepper


  • Preheat the oven at 400°F (200°C)
  • Cut the tofu into cubes, place them on baking paper and sprinkle some nutritional yeast, salt and pepper over the tofu (you can also add a bit of oil if you want to). Bake in the oven for 30 minutes, or until they have a light golden brown color. Turn them over halfway.
  • Bring a pot to a boil and add the washed spinach leaves. Cook for about five minutes.
  • Rinse the spinach with some cold water and set aside.
  • Cut the onion, garlic, ginger and chili peppers.
  • Heat 2 tablespoons of cooking oil (I used coconut oil) in a frying pan. When heated, add the cumin seeds together with the onion, garlic, ginger and chili peppers.
  • Cook for about 3 minutes on medium high heat. Next, add the chopped tomato and cook it until the tomato gets soft. Remove from heat and let it cool down a bit.
  • Put everything in a food processor or blender together with the spinach and a splash of water. Mix into a smoothe paste.
  • Using the same frying pan, heat 1 more tablespoon of oil and add all the spices and salt. Mix it all together before adding in the spinach paste.
  • Also add the coconut cream and let it simmer for about 5 minutes.
  • When the tofu is nicely baked, mix it well with the curry and remove from heat.
  • Serve with basmati rice or Indian bread. 
  • Optional: garnish the palak tofu with a swirl of coconut cream and some chili flakes.


  • Make sure to press the tofu first to remove some of the moisture.
  • Instead of baking the tofu in the oven, you can cook it in a frying pan with some vegan butter. I really recommend trying it this way too! Season the tofu with salt, pepper and nutritional yeast. Heat 1 tbsp of vegan butter in a frying pan, and cook the tofu until all pieces have a golden brown color.
  • If it's too spicy, add more coconut cream.
Keyword Curry, Indian, Spinach, Tofu, Vegan