Palak Tofu (Spinach Tofu)
Updated: May 30, 2026, By Swasthi Shreekanth
Palak Tofu is an Indian dish consisting of marinated and pan fried tofu served with a spinach curry. It’s simple to make, tastes delicious and makes for a nutritious meal. It’s 100% plant based, gluten-free, hearty and creamy without the addition of cream. You can eat it on its own or with some flatbreads, artisan breads or with grains like rice, quinoa or millets.
About Palak Tofu
Tofu is not a traditional ingredient used in the Indian cuisine but it has been welcomed in the recent years. Often you will find, it being used in place of paneer, eggs and even meat.
I make dishes like Tofu bhurji, Tofu tikka masala, Butter Tofu/ makhani and Tofu curry in my kitchen. Spinach Tofu is yet another nice one to enjoy the goodness of vitamin-rich spinach and protein-packed tofu.
This Palak Tofu is inspired from my North Indian Palak Paneer but differs in some steps and involves marinating firm tofu which takes it to a new level. Tofu can’t be enjoyed plain like paneer because it has a different flavor and texture.
A good marinade helps soak up the flavors and improves the texture of tofu. You can do this right at the beginning but if you want to mask the natural flavor of tofu completely, overnight marination will give you the best results.
I’ve shown pan-frying in the pictures but also included the details to air fry or bake in a preheated oven. Here is a overview of the main ingredients & their substitutes.
Ingredients & Substitutes
- Spinach – fresh baby spinach is best for this dish but feel free to use frozen if that’s what you have. Avoid using mature spinach but if that’s what you have then consider blanching before following the recipe. Blanching reduces high amounts of oxalates & bitter tasting compounds stored in the fibrous ribs of mature leaves.
- Tofu – Use pressed extra firm tofu (tau kwa) as it’s best suitable to marinate and pan fry or bake. Mine comes packed in a little liquid which I drain, rinse and freeze on the day I buy. When I plan to cook, we thaw it in the refrigerator for a day, press down gently in between the palms. Dice and marinate.
- Spices – You only need a few ground spices like garam masala, Kashmiri red chili, cumin and cardamom. Kasuri methi is my all-time favorite to round out the flavors. Omit if you don’t have.
- Green chilies – I use them for heat and flavor. Medium to low heat chilies are best. Thai, Indian or serrano peppers can be used. You may sub them with black pepper or red chili flakes (add at the end).
- Nuts – I use cashews or overnight soaked almonds for the creamy texture. But almond flour, coconut milk, coconut cream or heavy cream can be used in place of nuts.
Photo Guide
How to make Tofu Palak (Stepwise Photos)
Preparation
1. To a bowl, add
- ¼ to ½ teaspoon Kashmiri chili powder (I use half tsp)
- ¼ to ½ teaspoon garam masala (I use half tsp)
- ¼ teaspoon sea salt (adjust to taste)
- 1 tablespoon lemon juice mix with 2 tbsps water or yogurt (Greek or sour is best).
2. Add 200 grams pressed extra firm tofu/ tau kwa (7 to 8 oz) and gently coat the marinade. Cover and rest until needed later or in the refrigerator overnight, up to 2 days.
Make palak curry
3. Soak 15 whole cashew nuts in ½ cup boiling water (or omit to use ½ cup thick coconut milk). Heat 1½ tablespoons unrefined virgin coconut oil (or any other) in a pan and add
- ¾ cup chopped onions (90 grams, 1 small yellow or red onion)
- 1 to 2 green chilies / serrano peppers, slit or chop(or use ¼ tsp ground black pepper)
- ½ inch ginger, peel and chop (8 grams)
- 3 medium garlic cloves, chop roughly (8 grams)
Saute for 5 to 6 mins, until transparent.
4. Add ½ cup chopped tomatoes (90 grams, 1 small) & sauté until mushy.
5. Pour ¼ cup water. Cook covered until the tomatoes and onions become soft.
6. Stir in 5 cups baby spinach (120 grams, after cleaning) and saute until wilted & the raw smell is gone. Mine takes only 4 to 5 mins.
7. Cool down and transfer to a blender. (If you don’t like a very smooth curry, retain 2 tbsps of the cooked mixture in the pan)
8. Add the soaked cashews with the soaking liquid or ½ cup coconut milk.
9. Blend to a smooth puree, adding more water/ coconut milk to bring to a consistency (I used ¼ cup more water). Return to the pan & stir in
- ½ teaspoon sea salt (adjust to taste)
- ½ to ¾ teaspoon garam masala (adjust to preference)
- ¼ to ½ teaspoon toasted cumin powder
- ¼ teaspoon ground cardamom (omit if you don’t like the flavor)
10. Cook for 3 to 5 mins, until thick. Add 1 teaspoon crushed kasuri methi (dried fenugreek leaves) and turn off.
Pan-fry Tofu (or air fry or bake)
11. Meanwhile, heat ½ tablespoon oil or ghee in a pan and add the marinated tofu.
Air Fry or Bake: If you want to air fry or oven bake, preheat the oven to 400 F or 200 C for 15 mins. Spread the tofu on a prepared baking sheet and air fry or bake for 15 mins, shaking after 9 mins.
12. Pan fry until golden. Turn with a spoon and fry on all sides. It takes me about 6 to 7 mins on a medium high heat. I love adding a tablespoon of butter for extra flavor and to keep it moist. If you want you may omit but I find it too dry. Mix well to coat the tofu with melted butter.
13. Mix in 1 tablespoon lemon juice to the palak gravy. Layer the pan fried tofu over the curry.
Optionally garnish with coconut milk or whisked Greek yogurt. Serve Palak Tofu with flatbreads like roti, chapati, naan, bread or over rice.
Expert Tips
- Marinade: I like to use yogurt to cut down the scent/flavor of tofu. Greek yogurt or sour yogurt works best.
- Fats: You can use any cooking oil to suit your taste. I like adding a tablespoon of unsalted butter at the end of pan-frying. This keeps the tofu moist and improves the over-all flavor of the dish.
- Adding too many tomatoes or cooking the curry for too long will alter the color of your dish. Cook your spinach well in the intial stages with onions and tomatoes but don’t overcook after blending.
Related Recipes
Recipe Card
Palak Tofu (Spinach Tofu)
Ingredients
- 200 grams extra firm pressed tofu (7 to 8 oz) cut to bite size pieces
- ¼ teaspoon salt
- 1 tablespoon lemon juice mixed with 2 tablespoons water or yogurt
- ¼ to ½ teaspoon Kashmiri red chili powder
- ¼ to ½ teaspoon garam masala
- 15 whole cashew nuts (soak in ½ cup boiling water or use ½ cup thick coconut milk, read notes)
- 1½ tablespoons unrefined virgin coconut oil (+ ½ tablespoon more to fry)
- ¾ cup chopped onions (90 grams, 1 small)
- 1 to 2 green chilies / serrano peppers (or ¼ tsp black pepper)
- ½ inch ginger peeled and chopped (8 grams)
- 3 medium garlic cloves chopped (8 grams)
- ½ cup chopped tomatoes (90 grams, 1 small)
- 5 cups baby spinach (120 grams, after cleaning)
- ½ teaspoon sea salt (adjust to taste)
- ½ to ¾ teaspoon garam masala (adjust to preference)
- ¼ to ½ teaspoon toasted cumin powder
- ¼ teaspoon ground cardamom
- 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
- 1 tablespoon butter (optional)
Method
- Marinate: In a medium bowl, mix together chili powder, garam masala, salt, lemon juice and water or yogurt. Add pressed tofu and gently coat the marinade. Cover and rest until needed later or in the refrigerator overnight, up to 2 days.
- Heat oil in a pan and add onion, ginger, garlic and green chilies. Saute for 5 to 6 mins, until transparent.
- Add tomatoes & sauté until mushy. Pour ¼ cup water. Cook covered until the tomatoes and onions become soft.
- Stir in the spinach and saute until wilted & the raw smell is gone, for 4 to 5 mins.
- Cool down and transfer to a blender. Add the soaked cashews with the soaking liquid or coconut milk.
- Blend to a smooth puree, adding more water/ coconut milk to bring to a consistency (I used ¼ cup more). Return to the pan & stir in salt, cardamom, garam masala & cumin powder. Cook for 3 to 5 mins, until thick.
- Add crushed kasuri methi and turn off.
- Pan Fry: Meanwhile, heat oil in a pan and add the marinated tofu. Pan fry until golden, turn with a spoon and fry on all sides. (Takes me about 6 to 7 mins.) Optionally add butter and mix well to coat the tofu with melted butter.
- Air Fry or Bake: If you want to air fry or oven bake, preheat the oven to 400 F or 200 C for 15 mins. Spread the tofu on a prepared baking sheet and air fry or bake for 15 mins, shaking after 9 mins.
- Mix in 1 tablespoon lemon juice to the palak gravy. Layer the pan fried tofu over the curry.
- Optionally garnish with coconut milk or whisked Greek yogurt. Serve Palak Tofu with flatbreads like roti, chapati, naan, bread or over rice.
Notes
- For a texture in your palak tofu, reserve 2 tbsps of the sautéed onion tomato masala before adding the spinach. Add this back when you pour the palak puree.
Private Notes
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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