Spinach-based curries have long been a staple in Indian kitchens, and smart ingredient substitutions can make them even healthier. Chef Kunal Kapoor recently shared on Instagram a protein-rich twist on the classic dish, palak paneer made without paneer, using tofu instead.Also Read: Kunal ShahA Nutritious Twist on a ClassicThe dish begins with blanching spinach and moringa leaves, which are then blended into a smooth, vibrant puree along with herbs and aromatics. A flavourful base is created using garlic, onions, tomatoes, and mild Indian spices. Tofu cubes are added to the gravy, allowing them to soak up the rich flavours. The result is a creamy curry with fresh herbal undertones and a well-balanced texture.This version of palak paneer without paneer is a simple way to incorporate more leafy greens and plant-based protein into everyday meals. By swapping paneer for tofu and adding moringa leaves, the dish becomes more nutrient-dense while still retaining its familiar taste and appeal.He captioned the Instagram Post by saying “Never knew Moringa Palak Paneer will be this delicious”.Also Read: Italian Proverb of the Day: "Between saying and doing, there’s an..." - Life lessons on turning words into realityChef Kunal Kapur Inspired Protein-Rich Palak Tofu CurryFresh spinach, moringa leaves, and tofu come together to create a wholesome curry packed with protein, vibrant colour, and comforting flavours.Preparation MethodThoroughly wash and blanch the spinach and moringa leaves.Blend the greens with garlic, ginger, and green chillies into a smooth puree.Heat oil and add cumin seeds, letting them release their aroma.Add onions and tomatoes, cooking until soft and well combined.Stir in the spices and cook briefly to enhance their flavour.Pour in the green puree and cook over medium heat.Gently add tofu cubes and mix carefully.Let the curry simmer so the tofu absorbs the flavoursGarnish with freshly chopped coriander leaves.Serve hot with millet roti or brown rice.