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Before I became a vegan, Indian food was probably one of my favorite cuisines in the world. Although Indian food has some of the easiest recipes to veganize, ironically enough, I seem to eat it less frequently now. I mostly blame it on my after-school exhaustion; after a long day of classes, I am more than ready just to throw some potatoes in the oven, make a haphazard salad, and call it a night! That being said, Palak Paneer has always been one of my favorite dishes. If I had the patience, I could probably eat this every single night.
(I would also smell very strongly of curry though, so perhaps it is a good thing I do not).
If you are familiar with Indian food, you know the term “Paneer” usually refers to cheese. Luckily, this soft cheese can easily be substituted with firm or extra firm tofu! When I took pictures for this recipe, I originally roasted my tofu to make it crispy around the edges. However, the second time I made it for friends I just cubed the tofu and simmered it with the sauce in the pan. I think it really comes down to personal preference!
One final note: this is definitely my interpretation of a vegan Palak Paneer. I modified this recipe to suit my taste preferences and in no way claim to be a master of Indian cuisine 🙂 Personally, I love it! If you end up trying it out and feel the same way, please let me know by leaving a comment or tagging me on Instagram.
Now, on to the recipe!
This recipe was adapted from Veg Recipes of India