Spinach often plays a supporting role in North American kitchens, hidden in pasta sauces or smoothies. But in Punjabi cuisine, palak (spinach) takes centre stage, especially in the beloved dish palak paneer. This vegan twist swaps traditional paneer for tofu and replaces cream with cashews, creating a protein-rich, dairy-free version that stays true to the original's comforting flavours.
A Vegan Take on a Classic
Raj Thandhi, the recipe developer, grew up eating palak paneer as a family dinner staple. In this adaptation, he replaces the Indian cheese with extra-firm tofu, which mimics the texture while adding plant-based protein. Cashews, soaked and blended, replace cream to create a silky, full-bodied spinach base. The result is a dish that tastes deep, rich, and familiar.
This recipe skips the traditional tadka (tempering spices in oil or butter). Instead, onions and garlic are gently boiled and blended into the sauce, creating a smooth texture and reducing stove time—perfect for hot summer evenings.
Key Tips for Best Results
Thandhi offers several tips to elevate the dish. Soak cashews in boiling water for at least an hour to ensure they blend into a creamy consistency. Briefly soak tofu cubes in salted hot water to help them absorb flavour before cooking. Cook spinach just until wilted to preserve its bright colour and fresh taste.
“A traditional palak paneer really showcases spinach at its best, much like it is right now in B.C., tender, vibrant and flavourful,” Thandhi says. “Even with these small swaps, the final result is still comforting, familiar and delicious.”
Recipe: Vegan Palak Paneer
Ingredients:
- 2 bunches mature spinach, washed, hard stems removed (or 2 cups/500 mL puréed spinach)
- 1 block extra-firm tofu
- ½ cup (125 mL) cashews, soaked in boiling water for 1 hour (or ¼ cup cashew cream)
- 1 large white onion, quartered
- 4 garlic cloves, peeled
- 2-inch piece ginger, roughly chopped
- 1 serrano chili, optional (remove seeds for less heat)
- 2 Roma tomatoes, roughly chopped
- 2 tsp (10 mL) coriander powder
- ½ tsp (2.5 mL) red chili powder, optional
- 1 tsp (5 mL) salt, or to taste
- 1 tsp (5 mL) garam masala
- 1 tbsp (15 mL) salt for tofu water
Instructions:
- Soak cashews in boiling water for at least 1 hour.
- Place onion and garlic in a pan with cold water. Bring to a simmer, then boil for 10–15 minutes. (Save the water for cooking rice.)
- Cut tofu into cubes or triangles. Place in a bowl, cover with hot (not boiling) water, add 1 tbsp salt, stir, and let soak for 5 minutes. Remove and set aside.
- Blend soaked cashews with a little water until smooth. Set aside.
- In a pot, wilt spinach over medium heat with a splash of water. Drain and blend into a purée.
- In the same pot, cook chopped tomatoes, ginger, and serrano chili until soft. Blend with the boiled onion and garlic into a smooth paste.
- Return the paste to the pot. Add coriander powder, red chili powder, salt, and garam masala. Cook for 2–3 minutes.
- Stir in spinach purée and cashew cream. Simmer for 5 minutes.
- Gently fold in tofu cubes. Cook for another 2–3 minutes. Adjust seasoning.
- Serve hot with warm naan or steamed rice.
This vegan palak paneer offers a comforting way to enjoy B.C. spinach while it's in season, delivering the familiar flavours of the classic dish with a plant-based boost.
