Vegan Palak Paneer with Crispy Tofu and Cashew Cream
Vegan palak paneer with crisp pan-fried tofu in a bright green spinach gravy, made silky with cashew cream and finished with kasuri methi and lemon.
- Prep
- 20 min
- Cook
- 25 min
- Rest
- 15 min
- Serves
- 4
Vegan Palak Paneer with Crispy Tofu and Cashew Cream is a vegan dinner recipe made with extra-firm tofu, cornstarch, salt. It takes 45 minutes of hands-on time, plus 15 minutes resting, serves 4, and each serving has 396 calories, 25 g of protein and 7 g of fiber.
Paneer is swapped for firm tofu that's pressed, tossed in cornstarch and pan-fried, so it stays golden and holds its shape in the sauce. Blanching the spinach for under a minute and shocking it in ice water keeps the gravy bright green. Soaked cashews blended right into the puree give it the creamy body you'd normally get from dairy cream. A final pinch of crushed kasuri methi and a squeeze of lemon right before serving keep the flavor lively.
Ingredients
Crispy Tofu
- 14 oz397 gextra-firm tofu, pressed and cut into 3/4-inch cubes
- 1 tbsp8 gcornstarch
- ½ tsp3 gsalt
- 2 tbsp28 gneutral oil
Spinach Gravy
- ½ cup69 graw cashews
- 1 lb454 gfresh spinach, thick stems trimmed
- 1 cup237 gwater, divided
- 1 14 gjalapeño, stemmed and roughly chopped (seeded for milder heat)
- 1 tbsp14 gneutral oil
- 1 tsp2.1 gcumin seeds
- 1 medium110 gyellow onion, finely chopped
- 4 cloves12 ggarlic, minced
- 1 tbsp6 gfresh ginger, grated
- 1 medium123 gtomato, finely chopped
- 1 tsp1.8 gground coriander
- ¼ tsp0.8 gground turmeric
- 1 tsp6 gsalt, plus more to taste
- 1 tsp2 ggaram masala
- 1 tbsp2 gkasuri methi (dried fenugreek leaves)
- 1 tbsp15 gfresh lemon juice
- 4 cups632 gcooked basmati rice or warm flatbread, for serving (optional)
Kit: blender, large pot, large nonstick or cast-iron skillet, large bowl for ice bath
Tips
- Squeeze the blanched spinach well. Leftover water dilutes both the color and the flavor of the gravy.
- Add the tofu right before serving so it stays crisp. If you're making this ahead, store the tofu separately and fold it in after reheating.
- Kasuri methi gives the dish its savory, restaurant-style aroma. Rub it between your palms so the dried leaves release their oils.
Swap ideas
- Use 10 oz thawed frozen spinach, squeezed dry, instead of fresh
- Skips the blanching step. The gravy comes out a little darker green but tastes just as good.
- Replace the cashews with 1/2 cup full-fat coconut milk added at the simmer
- Makes the dish nut-free and gives it a slightly sweeter, coconut-forward richness.
- Air-fry the cornstarch-coated tofu at 400°F for 14–16 minutes, shaking halfway
- Gets the tofu just as crisp with less oil and less hands-on time.
- Use a serrano or 2 Indian green chiles instead of the jalapeño
- Makes it hotter, with a sharper, more traditional chile flavor.
The numbers
Nutrition per serving
396kcal per serving
Everything else · 4 servings per recipe
- Saturated fat
- 3.5 g 18%
- Sugars
- 3.8 g
- Sodium
- 985 mg 43%
- Potassium
- 1150 mg 24%
- Calcium
- 825 mg 63%
- Iron
- 8 mg 44%
- Vitamin C
- 46 mg 52%
- Vitamin B12
- 0 µg 0%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Tofu, raw, firm, prepared with calcium sulfate, Cornstarch, Salt, table, Oil, canola, Nuts, cashew nuts, raw, Spinach, raw, Beverages, water, tap, drinking, Peppers, jalapeno, raw, Spices, cumin seed, Onions, raw, Garlic, raw, Ginger root, raw, Tomatoes, red, ripe, raw, year round average, Spices, coriander seed, Spices, turmeric, ground, ORGANIC GARAM MASALA (KHAZANA, SLT Foods Inc.; USDA Branded Foods, serving size 100 g), Kasuri methi (dried fenugreek leaves), IFCT 2017 values as reproduced by Organic Mandya, Lemon juice, raw
Method
Cover the cashews with very hot water and soak for 15 minutes. Meanwhile, press the tofu between towels under a heavy pan for 10–15 minutes, then cut it into 3/4-inch cubes.
Bring a large pot of water to a boil and set up a bowl of ice water. Add the spinach and blanch for 40–60 seconds, just until it wilts and turns vivid green. Move it straight into the ice water, then lift it out and squeeze out most of the liquid.
Drain the cashews and blend them with 1/2 cup water until completely smooth, 1–2 minutes. Spoon out 2 tablespoons of this cashew cream for garnish. Add the squeezed spinach and jalapeño to the blender and blend into a smooth, thick puree, adding up to 2 tablespoons more water if the blades stall.
Toss the tofu cubes with the cornstarch and 1/2 tsp salt. Heat 2 tbsp oil in a large skillet over medium-high heat. Fry the tofu in a single layer, turning every 2–3 minutes, until crisp and golden on most sides, 10–12 minutes total. Transfer to a plate.
Lower the heat to medium and add 1 tbsp oil to the same skillet. Add the cumin seeds and let them sizzle until fragrant and a shade darker, about 30 seconds. Add the onion and cook, stirring, until soft and golden at the edges, 6–7 minutes.
Stir in the garlic and ginger and cook for 1 minute, until the raw smell is gone. Add the tomato, coriander, turmeric and 1 tsp salt. Cook until the tomato breaks down and the oil starts to shimmer around the edges, 3–4 minutes.
Pour in the spinach-cashew puree and the remaining water, about 1/4–1/2 cup, until it reaches a thick, pourable gravy. Bring to a gentle simmer and cook for 3–4 minutes, stirring often. Don't cook it longer than this or the green will turn dull.
Stir in the garam masala and crush the kasuri methi between your palms over the pan. Gently fold in the crispy tofu and heat through for 1 minute. Turn off the heat, stir in the lemon juice and taste for salt.
Serve right away, drizzled with the reserved cashew cream, with basmati rice or flatbread.
Storage: Refrigerate the gravy and tofu in separate airtight containers for up to 4 days. Reheat the gravy gently with a splash of water. Re-crisp the tofu in a hot skillet or air fryer, then fold it in. The gravy freezes well for up to 2 months.
Questions
- How much protein is in vegan palak paneer with crispy tofu and cashew cream?
- Each of the 4 servings has 25 g of protein, 7 g of fiber and 396 calories, calculated from USDA FoodData Central values for every ingredient.
- Is vegan palak paneer with crispy tofu and cashew cream vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does vegan palak paneer with crispy tofu and cashew cream take to make?
- 20 minutes of prep and 25 minutes of cooking, so 45 minutes of hands-on time, plus 15 minutes of unattended resting.
- Can you make vegan palak paneer with crispy tofu and cashew cream ahead?
- Refrigerate the gravy and tofu in separate airtight containers for up to 4 days. Reheat the gravy gently with a splash of water. Re-crisp the tofu in a hot skillet or air fryer, then fold it in. The gravy freezes well for up to 2 months.
- What can I substitute in vegan palak paneer with crispy tofu and cashew cream?
- Use 10 oz thawed frozen spinach, squeezed dry, instead of fresh — skips the blanching step. the gravy comes out a little darker green but tastes just as good.. Replace the cashews with 1/2 cup full-fat coconut milk added at the simmer — makes the dish nut-free and gives it a slightly sweeter, coconut-forward richness.. Air-fry the cornstarch-coated tofu at 400°F for 14–16 minutes, shaking halfway — gets the tofu just as crisp with less oil and less hands-on time.. Use a serrano or 2 Indian green chiles instead of the jalapeño — makes it hotter, with a sharper, more traditional chile flavor..
- Does vegan palak paneer with crispy tofu and cashew cream contain tree nuts?
- Yes — the ingredient list includes tree nuts, in some cases as an optional ingredient you can leave out. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 9, 2026 ·Indian
