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Palak Tofu Recipe

30 minutes. Cook
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Indian cuisine is renowned for its rich and diverse flavors, and one dish that perfectly encapsulates this culinary tradition is Palak Tofu. This vegetarian delight combines the creaminess of tofu with the earthy essence of spinach, creating a harmonious marriage of taste and nutrition. Hailing from North India, Palak Tofu is a beloved classic that has found its way into kitchens around the world. In this article, we’ll explore the recipe for this delectable dish, from preparation to presentation.

Historical Context

Palak Tofu, also known as Saag Tofu or Tofu Saag, has its roots in Punjabi cuisine, one of the most flavorsome and robust regional cuisines in India. The word “Palak” refers to spinach, which plays a central role in this dish. Historically, spinach was a popular ingredient in Punjabi cooking due to its abundance and nutritional value. Tofu, on the other hand, was introduced to India more recently, becoming a favorite among vegetarians and vegans for its protein-rich qualities and versatility.


Marinating the Tofu:

  1. In a mixing bowl, combine the yogurt, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well to create a smooth marinade.
  2. Add the cubed tofu into the marinade and gently toss to coat each piece. Allow the tofu to marinate for at least 30 minutes. This step helps infuse the tofu with delightful Indian flavors.

Preparing the Palak (Spinach) Puree:

  1. In a blender or food processor, combine the blanched spinach, chopped green chili, ginger, and garlic. Blend until you achieve a smooth, vibrant green puree. Set aside.

Cooking Palak Tofu:

  1. Heat the ghee (or oil) in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
  2. Add the finely chopped onion and sauté until it turns translucent and lightly golden.
  3. Stir in the chopped tomatoes and cook until they become soft and start to break down.
  4. Add the garam masala and red chili powder, stirring well to combine the spices with the tomato-onion mixture.
  5. Pour in the spinach puree and stir. Allow it to simmer for 5-7 minutes, or until the puree thickens and incorporates the flavors.
  6. Gently add the marinated tofu cubes to the spinach mixture. Stir carefully to coat the tofu with the green goodness.
  7. Pour in the heavy cream (or cashew cream) to create a rich, creamy texture. Simmer for an additional 5 minutes, ensuring the tofu absorbs the flavors.
  8. Season with salt according to your taste preference.


Your Palak Tofu is now ready to be plated and served. Here’s how to make it visually appealing:

  1. Ladle the creamy Palak Tofu onto serving plates, ensuring a balance of tofu cubes and spinach sauce.
  2. Garnish with freshly chopped coriander leaves for a burst of color and freshness.
  3. For an extra touch of indulgence, drizzle a little cream on top (optional).


prep time
60 minutes.
cooking time
30 minutes.
4 servings.
total time
60 minutes.


  • A large skillet or pan

  • A blender or food processor

  • A mixing bowl

  • A wooden spoon or spatula

  • A knife and cutting board

  • Measuring cups and spoons

  • Serving plates


  • 300g of firm tofu, cubed

  • 1/4 cup plain yogurt

  • 1 teaspoon ginger paste

  • 1 teaspoon garlic paste

  • 1/2 teaspoon cumin powder

  • 1/2 teaspoon coriander powder

  • 1/4 teaspoon turmeric powder

  • Salt to taste

  • 250g fresh spinach leaves, washed and blanched

  • 1 green chili, chopped (adjust to your spice preference)

  • 1/2-inch piece of ginger, chopped

  • 2 cloves garlic, minced

  • 1 large onion, finely chopped

  • 2 tomatoes, chopped

  • 1/2 teaspoon cumin seeds

  • 1/2 teaspoon garam masala

  • 1/2 teaspoon red chili powder (adjust to your spice preference)

  • 1/4 cup heavy cream (or cashew cream for a vegan option)

  • 2 tablespoons ghee (or oil for a vegan option)

  • Salt to taste

  • Fresh coriander leaves, chopped

  • Fresh cream (optional)


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