Tofu Palak Paneer

Tofu Palak Paneer

This recipe for Tofu Palak Paneer offers a low-fat, low-carb, but high protein alternative to the traditional recipe. See substitutions for a fully vegan, gluten-free option. Serve over rice and enjoy!


Tofu Palak Paneer

  • 1 package extra-firm tofu, pressed and cut into 1/2 inch cubes
  • 2 Tbs olive or canola oil
  • 1/2 large yellow onion, diced
  • 3 garlic cloves, minced
  • 1/2 inch fresh ginger, peeled and minced
  • 1 jalapeño, sliced
  • 1 cup vegetable broth
  • 2 tsp ground cumin
  • 1/2 tsp black pepper
  • Pinch of cayenne pepper and nutmeg
  • 1 tsp salt
  • Package of frozen spinach, thawed and excess liquid drained
  • 6 oz. plain yogurt (or plain, soy yogurt for fully vegan option)


  1. In a large pan, bring about 4 cups of salted water to a boil.
  2. Once boiling, add in tofu, reduce heat to low, and simmer for 4 minutes. Remove from heat, drain, and set aside.
  3. In the same pan, heat olive oil and sauté the onion, garlic, ginger, and jalapeño for 5 minutes on high heat.
  4. Add the seasoning and broth and simmer for 5 more minutes.
  5. Turn off heat and transfer to a food processor or use a hand blender to mix in the spinach until thoroughly blended.
  6. Return to pot on medium-low heat and stir in the yogurt. Taste and adjust seasoning as desired.
  7. Cook for a few minutes and mix in the tofu.
  8. Serve over rice and enjoy!
  9. Optional toppings include a squeeze of lime juice or sriracha.

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