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Curried Spinach with Tofu Paneer

What you need: 

oil, as needed
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan, optional
2 tablespoons water
1/2 teaspoon spicy brown mustard
1/4 pound extra-firm tofu, drained and cubed (should still be soft when cooked)
1/2 tablespoon curry powder
3-4 cups baby spinach

What you do: 

1. Heat veggie oil on medium heat in a large skillet. In a small bowl, mix nutritional yeast, onion powder, salt, vegan parmesan, water, and mustard until well-blended.
2. Pour mixture in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on 1 side for about 3-5 minutes, then flip. Move to one end of skillet.
3. In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.
Serve immediately over pasta or grain of choice.

Preparation Time: 
10 to 15 minutes
Cooking Time: 
Recipe Category: 


I have made this several times and it always comes out delicious. I double the amounts to feed my whole family and allow a little for leftovers. The cheesy sauce in this is super good  ;)b. the only change is that I saute the tofu cubes in a little oil first cuz I like them chewy on the outside.


This is super delish! I doubled the recipe, omitted the vegan parm (don't have this), used a finely chopped onion, and added red pepper flakes. I served it with chana masala and dal (both on vegweb).Yummy!


Wow this looks amazing. I am making it tomorrow for sure!


Wow...ths is really delicious  :)>>>!  I added extra nooch, cause I loves the nooch  ;).  I may have overdone it on the mustard, but it was still so very, very, VERY good.  My new favorite dish!



Wow. I will be making this meal weekly from now on. It is so succulent and tasty. I added more nutritional yeast and a little more water to keep the consistency, and it was even cheesier.

I have been thinking of things to add to it, to bulk out the amount of servings, but any deviation from the list of ingredients has made for a less perfect meal. It is truly amazing.



I love the sauce, but the spinach mix is rather bland. I have tried a few ways, but so far haven't been able to recreate a traditional spinach dish. I'm ok with just the tofu part though, so good! I always omit the parm and use real onion.


So good! I made this last night and it was delish! I also cooked the ofu first to make sure it was crisp, and then added the auces ingrediants (which I tried, because I am so saucey!) And it was wonderful, I thin knext time I may add an onion and see how that goes. It was definetley a lot lighter and less greasy than when you order take out which was really nice. Thanks for sharing!


OOOOHHHHHHHHHH MY!!! I'm in love  :)>>> I just made this for dinner, but I changed it a teeny bit. I don't ever measure things, I just kinda wing it. Instead of using just spinach, I used mixed baby greens. I may have put in too much curry powder, but that's okay :) Instead if vegan parmesan, I just added more nutritional yeast (I do that in all my recipes, it's too hard to find vegan parmesan). And because I'm out of tofu and had tons of potatoes, I diced and boiled them, and then fried them in the paneer sauce in my wok. I just devoured my food, it was FANTASTIC!! Thank you so much for posting this, I will definitely be using it again. It was also so easy to make!


I think this recipe is great but I definitely needed to make it way spicier. I am assuming other people order "mild" in Indian restaurants, whereas I order "Indian hot." It can also be streamlined so as to have even less steps, in my opinion. I often change the steps in recipes because they call for too many steps or too many pots and pans. This was better than others, but could be made even easier, I think. Here's what I did (step-wise and tweaking-wise):

1. saute tofu, potatoes, and onions in wok (I used a wok because I used a whole block of tofu, 3 potatoes, and 1/3 onion)
2. add 1 package frozen spinach
3. make sauce and pour over top

See, 3 steps! I didn't see the point in pouring half the sauce over the tofu, then moving the tofu and cooking the spinach, etc.

I also added garlic powder, cayenne pepper, and sriracha sauce, and doubled the sauce recipe. I also subbed mustard powder for the prepared mustard. It also needed a bit more salt.

Anyway, not saying I don't like this recipe, but I like much better with my tweaks. This makes a ton of food and the leftovers are great.


Great bf said it's one of his fav's!  I doubled the sauce, sauteed 1 onion, 1 clove of garlic and blended that with the sauteed spinach. I didn't have curry powder, so I added fresh chopped ciliantro and squeezed a lemon over the final product.  I served it over rice pasta. It complimented the mushy texture of the tofu dish nicely.



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