Serves 4

Serve this dish with Vegan Punks Naan Bread!


For the tofu:

  •  400g extra-firm tofu – pressed for at least an hour and cut into 2cm chunks
  • 1 tsp madras curry powder
  •  1/2 tsp kala namak

For the sauce:

  • 150g (1 cup) cashews – soaked in 120ml (1/2 cup) hot water for 30mins
  • 120ml (1/2 cup) water
  • Tofu Palak 1230g baby spinach
  • 1 large onion – finely chopped
  • 3 cloves garlic – crushed/finely chopped
  •  1 tsp chilli flakes
  •  3 tsp garam masala
  •  3 tsp ground cumin
  •  2 tsp ground corriander
  •  2 tsp madras curry powder
  •  1/4 + 1/8 cup tomato puree
  •  400ml tin coconut milk
  •  Salt to taste


  1. Chuck the tofu in a large bowl, add the curry powder and kala namak, then give it a good stir until all the tofu pieces are coated.
  2. Add a splash of oil to a frying pan, bring up to a medium heat, add the tofu and cook for a couple of minutes on each side until golden brown then set the tofu to one side until later.
  3.  Put the cashews (along with the water they were soaking in) into a blender, as well as another 120ml (1/2 cup) water and a couple of handfuls of spinach – blend, and then keep adding handfuls of spinach until you’ve blended it all and the mixture is smooth.
  4. Get the frying pan back over a medium heat, add another splash of oil then add the onion and cook until translucent.
  5. Throw in the garlic and spices, then cook for another couple of minutes until fragrant.
  6.  Pour in the spinach mix, coconut milk and add the tomato purée and tofu, season well with salt, then heat through for 10 minutes until it’s all nice and hot.
  7. Sorted – delicious palak tofu!

Recipe and Images Courtesy of Vegan Punks (Instagram @vegan_punks).



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