Palak Tofu (Spinach Tofu Curry) - Instant Pot

Palak Tofu is a delicious, rich Indian curry recipe made with pan-fried tofu and spinach gravy in an Instant pot pressure cooker or stovetop. This healthy dish can be made in under 20 minutes in an Instant Pot. Vegan, Low carb, Keto, and Gluten-free!

Palak Paneer (Spinach with Indian Cottage cheese) is a very popular North Indian curry that you can find in every Indian restaurant. Today, I am sharing an easy Palak Tofu recipe (vegan version of palak paneer) by replacing paneer with tofu.

The Spinach tofu Indian recipe is healthy, protein-packed, and ready in under 20 minutes.

Jump to:

• Why You'll Love This Instant Pot Spinach Tofu Curry Recipe
• Spinach Tofu Curry Recipe Ingredients
• How to Make Palak Tofu
• How to Serve Palak Tofu?
• Storage Suggestions
• Tips & Variations for Palak Tofu Recipe
• Recipe FAQs
• More Tofu Recipes
• More Vegan Instant Pot Curry Recipes
• Palak Tofu (Spinach Tofu Curry)

Why You'll Love This Instant Pot Spinach Tofu Curry Recipe

• Quick and easy
• Healthy & flavorful.
• One-pot recipe
• Perfect for potluck, parties, or get-togethers
• Vegan, vegetarian, low-carb, keto, and gluten-free

Spinach Tofu Curry Recipe Ingredients

• Palak: I used 10 oz organic fresh baby spinach.
• Extra-firm Tofu: also known as soy paneer, cubed into 1-inch pieces of about 1.5 cups. Always try to use Organic Tofu.
• Onion, garlic, and ginger: I used roughly chopped onions, garlic, and ginger.
• Tomato: I have used Roma tomatoes. Alternatively, you can also use canned crushed or diced tomatoes.
• Cream: I have used coconut cream. But you can also use heavy cream or cashew nut cream. In addition, you can make cashew nut cream at home by blending a few soaked cashew nuts and water in a blender.
• Oil: use olive oil suitable for sautéing.
• Herbs & spices: I have used turmeric, red chili powder, coriander powder, and garam masala as spices and dried fenugreek leaves (Kasuri methi) to give restaurant-style flavor to the dish.

How to Make Palak Tofu

Pan-fry Tofu

Firstly, press tofu with some heavy objects for 10-15 minutes. This will drain the excess moisture.

Cut into 1-inch cubes.

Heat 2 tablespoons of oil in a pan. Once the oil is hot, add cubed tofu and sprinkle red chili powder, salt, and pepper.

Saute for 4-5 minutes till tofu turns light golden brown. Keep aside.

You can also roast the Tofu in the Air Fryer.

Instant Pot Method

Press SAUTE on Instant Pot. Add oil to the pot. Once the oil is hot, add cumin seeds and let them splutter.

Next, add roughly diced onions, ginger, garlic, green chili, and saute until onions turn light brown.

Add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.

Add water and deglaze the pot. Next, add in the fresh spinach.

Close the Instant Pot with the pressure valve to Sealing. Cook on High Pressure for 2 minutes. If using frozen spinach, then set the timer to 1 Minute.

Once the pot beeps, Do a QUICK RELEASE (QR).

Blend the ingredients in the pot to a creamy texture using an immersion blender. If you don't have an immersion blender, take the mixture out, cool it, and blend it in a regular blender, and add the mixture back to the instant pot.

Lastly, add garam masala, kasuri methi, and pan-fried tofu and mix well. You can also add some fresh cream or cashew cream. No need to boil/saute again after adding Tofu. Let it sit for 5 minutes.

Instant Pot Palak Tofu ( Indian Spinach Tofu Curry) is ready to serve.

Stovetop Pot Method

1. Heat oil in a kadai/pot. Once the oil is hot, add cumin seeds, let the cumin splutter, then add onions, ginger, garlic, green chili, and saute until onions turn light brown.
2. Next, add diced tomato, red chili powder, turmeric powder, coriander powder, salt, and cook for 1-2 minutes.
3. Add water and spinach. Close the lid and cook for 3-4 minutes on medium heat. Then turn off the stove.
4. Cool the mixture and blend the ingredients into a creamy texture using a blender. Later, transfer the mixture into the Kadai.
5. Add garam masala, kasuri methi, and pan-fried tofu and mix well. No need to boil/saute again after adding paneer. Let it sit for 5 minutes.

How to Serve Palak Tofu?

Serve Palak Tofu curry with Jeera rice, naan, or both. You can also pair it with vegetable biryani and drinks like mango lassi on the side.

If you are on a Keto diet, pair it with cauliflower rice.

Storage Suggestions

• Store: You can store leftover spinach tofu curry in an airtight container for up to 2-3 days in the refrigerator.
• Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 2 months.
• Reheat: Reheat palak tofu curry in a microwave or stovetop until warm. If it's frozen, defrost first and then reheat.

Tips & Variations for Palak Tofu Recipe

• Pan Fry Tofu: I highly recommend pan-frying the cubed tofu with some spices till golden brown before adding them to the curry. You can also air fry or bake them.
• Cream: Adding cashew nut cream or fresh cream is optional. This is added to make the curry more rich and creamy. Make cashew-nut cream by blending a few soaked cashew nuts and water in a blender.
• Tofu Alternative: If can also replace tofu with paneer (cottage cheese) if you are not a vegan. Or add other variations like cooked chickpeas, mushrooms, cubed-boiled potatoes, and sweet corn to this spinach curry.
• Other Greens: You can also add mustard greens or kale along with spinach.
• Quick Release: Make sure to quick release after the pressure cooking and not overcook the curry. It will lose its bright green color from the spinach.

Recipe FAQs

More Tofu Recipes

• Tandoori Tofu Tikka
• Tofu Bhurji (Indian Tofu Scramble)
• Tofu Paratha
• Air Fryer Tofu
• Thai Red Curry

More Vegan Instant Pot Curry Recipes

• Black Eyed Pea Curry
• Palak Paneer
• Lauki Ki Sabzi
• Vegetable Korma
• Chickpea Curry
• Mushroom Masala
• Spinach Dal

If you’ve tried this healthy tofu palak curry recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!