🌿Palak Tofu – Creamy Vegan Spinach Curry

✨ “Creamy, vibrant, and packed with plant-based protein—this Palak Tofu is the perfect weeknight comfort dish. Save this recipe for a cozy dinner that tastes indulgent but stays healthy, vegan, and budget-friendly!” ✨

Inspired by classic Indian Palak Paneer, this vegan version swaps paneer for tofu and cream for blended cashews—making it lighter, dairy-free, protein-rich, and totally satisfying.

🕒 Preparation Time

• Prep: 15 minutes

• Cook: 25 minutes

• Total: 40 minutes

• Servings: 4
  💶 Costs under €10 for 4 servings!

🌍 It’s Climate-Friendly! 

By choosing tofu over paneer and cashews over heavy cream, you save approx. 1.2 kg CO₂ per batch—that’s like skipping a 7 km car ride. 🌱🚴

🥣 Ingredients

🌱 For the Curry

• ¾ cup raw cashews

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 5 cloves garlic, minced

• 4½ cups fresh spinach

• 450 g firm tofu, cubed

• Plant-based yogurt (optional)

• Cilantro (optional)

🌶️ Ground Spices

• 1 tbsp cumin seeds/cumin powder

• 1 tsp chili flakes

• 1 tbsp ground coriander

• 1 tbsp curry powder

• ½ tsp pepper

• ½ tsp salt

💡 Tip: If you're sensitive to spices, keep it simple with just salt & pepper.

🛒 All ingredients are available at Jumbo, Albert Heijn, or Dirk.

👩‍🍳 Instructions

1. Soak the cashews in boiling water and set aside.

2. Season the tofu with curry powder.

3. Sauté the tofu in hot oil until golden, then set aside.

4. In a large pot, sauté onion and garlic in oil until golden.

5. Add cumin seeds and chili flakes; cook for 2 minutes.

6. Reduce heat and stir in coriander, pepper, and salt; cook 2 more minutes.

7. Add drained cashews, coconut milk, and spinach. Cook until spinach wilts.

8. Blend the mixture until smooth, then return it to the pan.

9. Stir in the cooked tofu and simmer for 2 minutes.

10. Garnish with plant-based yogurt and cilantro (optional).

🍽️ Serve with steamed rice or naan!

Modified from: PickUpLimes: https://www.youtube.com/shorts/KW2StiK3Rjc