Vegan Palak Chicken

Indulge in the luscious flavors of Vegan Palak Chicken, a plant-based take on the classic Indian favorite, packed with wholesome ingredients and bold spices. This vibrant dish replaces chicken with golden-brown, pan-fried tofu cubes, perfectly paired with a creamy spinach (palak) sauce infused with aromatic cumin, garam masala, and a hint of chili. The addition of coconut milk adds a velvety texture while keeping the recipe dairy-free, making it both vegan and gluten-free. Ideal for a hearty dinner, this recipe comes together in under an hour and pairs beautifully with fluffy basmati rice or warm vegan naan. A must-try for fans of Indian cuisine, this nutritious, protein-rich dish will satisfy your cravings while keeping things light, flavorful, and cruelty-free.

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 500 grams Spinach leaves
• 1 large Onion
• 1 large Tomato
• 4 units Garlic cloves
• 1 inch piece Ginger
• 200 ml Coconut milk
• 1 teaspoon Cumin seeds
• 1 teaspoon Garam masala
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 1 tablespoon Lemon juice

Directions

Step 1

Press the tofu to remove excess water. Once pressed, cut the tofu into bite-sized cubes.

Step 2

In a large pan over medium heat, add 1 tablespoon of vegetable oil. Once hot, add tofu cubes and lightly fry until golden brown on all sides, about 5 minutes. Remove tofu and set aside.

Step 3

In the same pan, add the remaining tablespoon of oil. Add cumin seeds and let them splutter for a few seconds.

Step 4

Finely chop the onion, garlic, and ginger. Add them to the pan and sauté until the onion becomes translucent.

Step 5

Chop the tomato and add it to the pan. Cook until the tomatoes soften and the oil begins to separate.

Step 6

Add coriander powder, garam masala, turmeric powder, chili powder, and salt. Stir well for 1-2 minutes to cook the spices.

Step 7

Add the spinach leaves to the pan. Cover and cook for about 5 minutes or until the spinach wilts and becomes tender.

Step 8

Use an immersion blender to blend the spinach mixture to a smooth consistency. Alternatively, let it cool slightly and use a regular blender.

Step 9

Return the blended spinach to the pan on medium heat. Add coconut milk and mix well. Simmer for about 5 minutes.

Step 10

Add the fried tofu cubes and lemon juice to the pan. Stir to coat the tofu evenly with the spinach sauce.

Step 11

Simmer for another 5 minutes, allowing the flavors to meld together.

Step 12

Taste and adjust seasoning if necessary. Serve hot with rice or vegan naan.

Nutrition Facts

Serving size	(1565.9g)

Amount per serving	% Daily Value*
Calories	969.9

Total Fat 49.7g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 16.9g
Cholesterol 0mg	0%
Sodium 4643.3mg	0%
Total Carbohydrate 94.9g	0%
Dietary Fiber 24.2g	0%
Total Sugars 45.9g
Protein 63.5g	0%

Vitamin D 0IU	0%
Calcium 1269.3mg	0%
Iron 25.4mg	0%
Potassium 4426.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.4%

Protein: 23.5%

Carbs: 35.1%