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Tofu Palak Paneer with Quinoa & Mango Chutney
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2 or 4 Serving Dinner

Tofu Palak Paneer

with Quinoa & Mango Chutney

Palak paneer is a popular North Indian dish consisting of cubes of fresh cheese in a thick, flavorful sauce of pureed spinach, spices, aromatics, and cream. For our plant-based version of this classic, we swap protein-packed tofu in for the cheese and use coconut milk in place of the cream in the sauce. A dollop of sweet, tangy mango chutney takes this dish to the next level.

Tags: Gluten-Free High-Protein Chef's Choice Low Sodium High Fiber
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
760
FAT
26g
CARBOHYDRATES
97g
PROTEIN
38g

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INGREDIENTS

  1. 1/2 cup white quinoa
  2. 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
  3. 1 tbsp Madras curry powder (divided)
  4. 1 yellow onion, peeled and diced
  5. 1 oz ginger, peeled and minced (divided)
  6. 1 jalapeño, trimmed, deseeded and chopped
  7. 3 garlic cloves, peeled and minced
  8. 1 tsp garam masala
  9. 1 tbsp tomato powder
  10. 5.5 oz coconut milk
  11. 8 oz teen spinach
  12. 1 lemon, half juiced and half cut into wedges
  13. 1/4 cup mango chutney
  14. 1 tbsp + 2 tsp vegetable oil*
  15. Salt*
  16. Pepper*
  17. *Not included
  18. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  19. For full ingredient list, see Nutrition.
  20. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nuts (coconut)
Tools: Small saucepan with lid, Blender, Baking sheet, Medium saucepan with lid
Cook Time
2 Servings  |  40 min 4 Servings  |  50 min

Nutrition (per serving)

CALORIES
760
FAT
26g
CARBOHYDRATES
97g
PROTEIN
38g

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INSTRUCTIONS

1
Cook the quinoa

Preheat oven to 425°F. Combine quinoa, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)

2
Bake the tofu

Combine tofu, just 2 tsp curry powder, 1 tbsp vegetable oil, and a pinch of salt on baking sheet. Toss and bake until tofu is browned in places, 15 to 20 minutes. Transfer tofu to plate. (4-serving meal: use 4 tsp curry powder, 2 tbsp vegetable oil) (TIP: Keep remaining curry powder for your own use.)

3
Cook the aromatics

Heat 2 tsp vegetable oil in medium saucepan over medium-high heat. Add onion, just 2 tsp ginger, jalapeño, and garlic and cook until softened, 3 to 5 minutes. Add garam masala and tomato powder and cook until fragrant, about 1 minute. (4-serving meal: use 4 tsp vegetable oil) (TIP: Keep remaining ginger for your own use.)

4
Make the palak

Add coconut milk, ½ cup water, 1 tsp salt, and a pinch of pepper to saucepan with aromatics. Bring to a boil and stir in spinach. Cover, reduce heat to low, and cook until spinach wilts, 3 to 5 minutes. Carefully transfer spinach mixture, lemon juice, and a pinch of salt to blender and pulse until partially smooth, 3 to 5 pulses. (4-serving meal: use 1 cup water, 2 tsp salt)

5
Serve

Divide quinoa and palak between bowls. Top with tofu. Dollop tofu palak paneer with mango chutney and serve with lemon wedges. Dig in!

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