Vegan Palak Paneer: Tofu Spinach Curry with moji masala®

This vegan palak paneer swaps tofu for cheese and coconut cream for dairy — giving you the same creamy, spiced spinach curry without any animal products. Ready in 40 minutes using moji masala® Palak Masala.

Ingredients

• 1 packet moji masala® Palak Masala
• 1 block extra-firm tofu, drained and cubed
• 1 lb fresh spinach (or 10 oz frozen)
• 1 medium onion, diced
• 2 tomatoes, chopped
• 2 tbsp garlic-ginger paste
• ¼ cup coconut cream (instead of dairy cream)
• 2 tbsp cooking oil
• Salt to taste

Instructions

1. Prep tofu: Press tofu for 15 minutes to remove excess water. Cut into ¾-inch cubes. Pan-fry in 1 tbsp oil until golden on all sides. Set aside.
2. Blanch spinach: Boil fresh spinach for 2 minutes, drain, blend into a purée. (Skip if using frozen — just thaw and blend.)
3. Build the base: Heat remaining oil. Sauté onions until golden (5 min). Add garlic-ginger paste (1 min). Add the moji masala® Palak Masala packet (30 sec).
4. Add tomatoes: Cook until soft, about 3-4 minutes.
5. Combine: Pour in the spinach purée. Stir in coconut cream. Simmer 15 minutes.
6. Add tofu: Gently fold in the crispy tofu cubes. Cook 5 more minutes.

Why Tofu Works Here

Extra-firm tofu has a similar texture to paneer when pan-fried — firm on the outside, soft inside. It absorbs the spinach sauce just like paneer does. The coconut cream adds the richness that dairy cream normally provides, without any animal products.

Tips

• Press the tofu well: Watery tofu won't crisp. Use a tofu press or wrap in towels with a heavy pot on top
• Don't stir too much after adding tofu: It breaks apart easily
• Make your own paneer instead: See our homemade paneer recipe for the dairy version

Shop Palak Masala → · Watch the cooking video →

moji masala® — Authentic Kashmiri Indian Spice Blends
Founded by Shireen Qadri & JD Walsh | Featured in Forbes, Food & Wine, New York Magazine
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