Tofu Palak Paratha | Tofu Spinach Flatbread

Tofu Palak Paratha: This delicious Indian flatbread is made with tofu, spinach, and whole wheat flour. Packed with nutrition and flavor, these unleavened flatbreads are wholesome and perfect as wraps or on theirs.

Enjoy this tofu palak paratha, protein-rich, delicious flatbread, perfect for breakfast or brunch. Every bite of this paratha will be scrumptious!!

This tofu palak paratha is my kid's favorite paratha. They love this healthy tofu palak paratha, palak paratha, and Multigrain Methi Thepla. I pack these parathas for their lunch and they love it.

Serve it with some pickle, Homemade Strawberry Jam, yogurt, or raita. When I pack paratha for lunch, I use oil over ghee, as the paratha stays soft for a long time.

Enjoy some Sindhi Methi Aloo [Fenugreek Potato Stir fry], Kale Sarson Ka Saag, Palak Paneer [Spinach with Indian Cottage Cheese], Methi Chicken, Green Moong Dal for a nutritious and a satisfying meal.

If you are looking for low-carb options, try this easy, 10-minute Zucchini Sabzi or quick Mushroom Sabzi, both use homemade bhuna masala (curry sauce).

Need more breakfast ideas? Check out this awesome collection of Indian Breakfast Recipes

About Tofu Palak Paratha

Tofu Palak paratha is an unleavened Indian flatbread that is crisp on the outside, and soft on the inside. Packed with nutrients, this tofu palak paratha is made with healthy spinach spiced with carom seeds, aromatic Indian spices, and 100% whole wheat flour.

If you love paratha, try this stuffed Palak Paneer Paratha, it so good!

Looking for some more palak (spinach) recipes? Here's an amazing collection of Indian Spinach Recipes

Ingredients for Tofu Spinach Paratha

Tofu: I used firm organic tofu. Lightly press the tofu to remove any excess liquid. Using a fork, mash the tofu fine and used it to bind the dough.

Palak (Spinach): For some flavor and nutrient value, I added some organic baby spinach. I blanched the spinach, and chopped it.

Atta (Wheat Flour): I used 100% whole wheat flour, atta from an Indian grocery store. You can also use multigrain flour for this recipe.

Green chili: I used Thai green chili for some heat. You can also use a Serrano chili or any mild chili.

Garlic: I love garlic with spinach. I have used some ground garlic for added flavor. Feel free to skip garlic if you prefer so.

Ginger: I have used organic ginger, about ¼ inch. You can also use some ground ginger.

Ajwain (Carom seeds): For some flavoring, it also helps with digestion. You can also use some cumin seeds.

Dry Spices: To season the paratha, I have used some basic Indian spices - coriander powder, red chili powder, turmeric, and garam masala. Feel free to use spices as per taste.

Ghee (oil): I prefer ghee for making the paratha. It makes paratha soft and adds a nice nutty flavor. Feel free to use oil if you prefer.

Pic Shown: Tofu Palak Paratha | Tofu Spinach Flatbread

How to make Tofu Palak Paratha 

Step by step on how to make tofu palak paratha or tofu spinach flatbread.

Blanch the Spinach:

1. Clean and wash the spinach leaves thoroughly.
2. Prepare a bowl for an ice bath. In a bowl, add 2 cups of water and a few pieces of ice cubes. Set it aside.
3. Bring a pot of water to a boil. Turn OFF the heat. Add the spinach to the boiling water and blanch it for 2-3 minutes.
4. Using a slotted spoon, remove the spinach and plunge it into ice-cold water for 3-5 minutes to stop the further cooking.
5. Remove the spinach from the ice water and squeeze out all the excess water from the leaves.
6. Chop the spinach leaves.

Prepare the dough for Tofu Palak Paratha

1. Lightly press thee tofu between your palms and remove any excess liquid.
2. In a bowl, add tofu and using a fork, mash the tofu fine.
3. Add chopped spinach, ginger, garlic (optional), green chili, ajwain, red chili powder, turmeric, coriander powder, garam masala(optional), a tablespoon of oil, and salt to taste. Note: Take the ajwain into your palm and massage it between your palms to release the flavor.
4. Mix and knead into a smooth, soft dough. Apply a teaspoon of oil, cover, and let the dough rest for 5-10 minutes. Note: The dough should be soft, and not sticky. If required add 1-2 tablespoon of flour to knead to a smooth consistency dough.

Pic Shown: Tofu Palak Paratha | Tofu Spinach Flatbread

Roll the Tofu Palak Paratha

1. Knead the dough again for a minute. Divide the dough into 10-12 equal portions, and shape it into balls. Keep it aside.
2. Take a ball, and dust it with some flour. Place the ball on a rolling surface, with the help of a rolling pin, roll the ball into a small circle, about 2-3 inches.
3. Apply ½ teaspoon oil or ghee to the top of the rolled dough. Gather all the sides of the dough and form into a dough ball.
4. Roll the ball into a 7-8 inch circle. Note: Dust the work surface with some flour, as needed.

Make the Tofu Palak Paratha

1. Heat a cast-iron tawa or griddle. Place the rolled paratha on the Tawa, and cook it over medium heat.
2. Drizzle some oil or ghee as needed and cook on both sides. Gently press the paratha with a spatula for even cooking.
3. Place the paratha in a food warmer lined with a paper towel or a tea towel.
4. Repeat the process with the remaining dough.
5. Enjoy tofu palak paratha with some yogurt, pickle, or jam, and a cup of piping hot chai!

Pic Shown: Tofu Palak Paratha | Tofu Spinach Flatbread

Tips & Variations

I have blanched the spinach. You can simply chop the spinach leaves and add them to the dough.

You can also make spinach puree and add it to the dough.

Use 1-2 ice cubes when blending the spinach puree. Ice helps preserve the green color of the spinach.

You can prepare the spinach puree ahead and freeze it in a freezer-safe container or an ice cube tray. Store the spinach ice cubes in a Ziploc bag and freeze it.

Simply defrost 2-3 spinach ice cubes and use them in the recipe.

Fresh methi leaves (Fenugreek leaves), spring onions, green garlic, fresh cilantro, or kale can be used for variation.

The consistency of the dough is very important. It is neither too wet nor too dry. It should be soft, and non-sticky. If the dough is sticky, mix a tablespoon of flour at a time, to achieve a non-sticky dough consistency. If you feel the dough is too dry, add 1-2 tablespoons of water, and foam it into a soft dough.

It is important to rest the dough for 5-10 minutes. Resting the dough allows the gluten in the dough to relax, and makes it easier to work with the dough.

Heat the Tawa or griddle over medium heat and then place the paratha on it. Before cooking on a cast-iron tawa or griddle, make sure it is well seasoned.

Cook the paratha on medium heat for even cooking. Apply some oil or ghee as needed, for moist, soft paratha.

Place the paratha in a food warmer lined with a paper towel or a tea towel.

Frequently Asked Question's

What is paratha?

Paratha is a popular unleavened Indian flatbread that is made by cooking layers of dough on a cast iron tawa or griddle and smeared with ghee or butter. It has many variations, plain or stuffed with veggies or meat.

Difference between paratha and roti

Paratha has layers of dough, is quite thick, and is cooked with ghee or butter. Paratha can be made plain or stuffed with veggies or meat.

Roti is made up of a single layer, is comparatively thin, and can be had plain or with ghee.

Why rest the dough for tofu paratha?

Resting the dough for 5-10 minutes allows the gluten in the dough to relax, and makes it easier to work with the dough. The dough is much easier to roll once it has rested.

Why is the tofu paratha not soft?

Knead the paratha dough well. The dough should be soft and moist.

Apply some oil while roasting the paratha. Oil helps moisten the paratha and keeps it soft and not too dry.

Cook paratha on medium heat, for best results.

Can I use the spinach paratha dough the next day?

I would not recommend using the leftover dough the next day, as the greens in the dough release moisture, and the dough turns soft and discolored.

You can partially cook the tofu palak paratha and store it.

Pic Shown: Tofu Palak Paratha | Tofu Spinach Flatbread

Can I partially cook the tofu palak paratha?

Yes, you can partially cook the paratha and store it. Heat the Tawa or griddle on medium heat, cook the paratha and serve.

What to eat tofu palak paratha with?

Tofu palak paratha can be relished with some pickle, Tomato Chutney, yogurt,  Homemade Strawberry Jam, or a piping hot cup of tea.

I like to serve it along with some Aloo Soya (Indian Fried Dill Potato),  Aloo Gobi ( potato cauliflower curry ), Baingan Tamatar Ki Sabzi [Eggplant Tomato Stir Fry], Baked Bhindi Fry [Okra], Baingan Bharta ( Mashed eggplant ), Paneer In Veggie Sauce, or Lauki Ki Sabji

How to store tofu palak paratha?

Tofu palak paratha stays fresh for 3-5 days in the refrigerator.

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