Vegan Palak Paneer with Tofu

Makes 3 portions


  • ⅓ cup of Almond Breeze Unsweetened Almond Milk
  • 400 g tofu
  • 250 g spinach
  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • 1 bay leaf
  • 12 g garlic
  • 12 g ginger
  • 1 small onion
  • 140 g tomatoes
  • ¼ teaspoon ground turmeric
  • ½ teaspoon salt
  • ¼ teaspoon garam masala
  • 1 tablespoon lemon juice



  • Slice tofu into bite sized cubes.
  • Boil a large pot of water and blanch the spinach just long enough for the spinach to wilt.
  • Immediately plunge the blanched spinach in cold water to stop the cooking process.
  • Drain the spinach. Put the spinach in a blender or food processor to puree, adding a little water if necessary.
  • In a pan, heat the oil over a medium-high heat, add the cumin seeds and bay leaf.
  • After two minutes add the garlic, ginger, and onions, sautéing until fragrant.
  • Add the chopped tomatoes, turmeric and salt and then sauté until most of the liquid has evaporated from the tomatoes and the mixture is thick and chunky.
  • Add the spinach puree and tofu. Simmer over a medium-low heat for 15 minutes.
  • Season to taste and finish the palak paneer by adding the garam masala, Almond Breeze Almond Milk and lemon juice.

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