Creamy Vegan Saag Paneer (With Tofu)

seriouseats.com

Ripple94

12 ounces (350g) extra-firm tofu

1 tablespoon (15g) yellow miso paste

3 tablespoons (45ml) lemon juice, divided, plus 1 tablespoon (5g) zest, from 2 to 3 lemons

3 tablespoons (45ml) vegetable oil, divided

Kosher salt and freshly ground black pepper

6 ounces almond, soy, rice, or cashew milk (⅔ cup; 170ml)

6 ounces cauliflower florets or peeled sunchokes (170g; about ⅓ of a small head of cauliflower)

4 medium cloves garlic (about 20g), finely minced

1 (1-inch) knob ginger (about 20g), peeled and finely minced

1 to 4 green or red Thai chilies (depending on your heat preference), stemmed and finely minced

1 teaspoon ground coriander seed

1 teaspoon ground cumin seed

1 teaspoon ground turmeric

1 cardamom pod, smashed

8 ounces (225g) mature spinach, curly if available (see note)

8 ounces (225g) arugula or mustard greens, tough mustard green stems removed and discarded (see note)

Directions at seriouseats.com

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