Go Back
–+ servings
Vegan Palak Paneer Tofu-Instant Pot Recipe

Vegan Palak Paneer (Palak Tofu)

A plant based recipe for palak paneer, an Indian spinach sauce with cottage cheese.
Prep Time 10 minutes
Cook Time 5 minutes
Additional Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 49kcal

Ingredients

  • 3/4 cup water
  • 8 oz baby spinach
  • 16 oz extra firm tofu
  • 1 onion
  • 1/2 inch of ginger about 1 Tbsp
  • 3 cloves garlic
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp garam masala omit for less spicy
  • 1 tsp cumin seeds optional
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/4 tsp chili powder omit for less spicy
  • 1 tsp salt
  • 1/4 cup vegan yogurt optional - for creamier sauce
US Customary - Metric

Instructions

  • Place steaming rack in Instant Pot. Add 3/4 cup water.
  • Pour spinach leaves into pot. Place garlic, ginger, onion, and spices over spinach.
  • Put a square of parchment into the pot, and lay the tofu block on top of it.
  • Close lid, set valve to sealing, and cook on manual high pressure for 5 minutes. Perform quick release when done.
  • Carefully remove tofu block and cut tofu into 1" pieces.
  • Remove steaming rack. Put spinach, spices, and any liquid in the pot into a blender and blend 30 seconds or until desired smoothness.
  • Pour spinach sauce into serving bowl. Stir in vegan yogurt if desired. Add in tofu blocks. Serve with rice, naan, etc.
  • As an extra garnish, sprinkle with extra turmeric, chili flakes, more vegan yogurt, and cumin seeds.

Nutrition

Calories: 49kcal | Carbohydrates: 4g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 353mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2738IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg