Palak tofu from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 101) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rotli; Paratha

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katiesue28 on August 21, 2025

    This was absolutely delicious. I made the optional cashew cream to up the richness, also used ghee instead of the olive oil because I love its flavor. So, so good. Probably the best palak tofu/paneer I’ve ever made.

  • Ganga108 on January 21, 2024

    Spinach and tofu is a great pairing, and it is no wonder that people are beginning to connect the pair in Indian recipes. Here it replaces paneer the classic dish Palak Paneeer. I love this book a lot, and this is another winning recipe. I think you could easily replace the tofu with paneer, if you prefer. It does have a wonderful texture and flavour, suited for this dish.

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