New This Month

Indian-Spiced Tofu with Wilted Spinach and Yogurt


Golden cubes of tofu, sauteed with mustard and coriander seed, replace paneer cheese in this nod to the classic Indian dish.

  • Servings: 4

Source: Whole Living, September 2012


  • 12 ounces firm tofu, drained and cut into 1/2-inch cubes
  • 2 tablespoons canola oil
  • Coarse salt
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon freshly grated ginger
  • 1/2 teaspoon cumin seed, crushed
  • 1/2 teaspoon coriander seed, crushed
  • 1/4 teaspoon mustard seed, crushed
  • Pinch red pepper flakes
  • 1 1/2 pounds fresh spinach, stemmed and chopped
  • 1 cup low-fat plain yogurt
  • 2 cups cooked brown rice


  1. Press tofu.

  2. In a large cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add tofu and cook, turning, until golden brown, about 7 minutes. Transfer to a plate and season with salt.

  3. Heat remaining oil in a large pot over medium-high heat. Add onion and garlic and cook, stirring, until tender, about 5 minutes. Add ginger and spices and cook, stirring, until spices are toasted, about 1 minute. Add spinach and cook, stirring, until just wilted, 2 to 3 minutes.

  4. Remove from heat and stir in yogurt. Season with salt and stir in golden tofu. Serve with rice.

Reviews Add a comment

  • Emilie Davis
    20 AUG, 2012
    Made this recipe tonight. I LOVE palak paneer but I'm going from a vegetarian to a vegan diet so I was anxious for a vegan version. I substituted the yogurt for a vegan sour cream and it tasted great!