Vegan Palak Paneer with Tofu

rainbowplantlife.com

Siobhan

subheading: Tofu:

1 (14-ounce or 16-ounce / 400 to 454g) block of extra firm tofu

subheading: For the Baked Tofu Method:

4 teaspoons neutral-flavored oil, such as grapeseed oil

1 teaspoon kosher salt

1 teaspoon ground cumin

½ teaspoon garam masala

¼ teaspoon cayenne pepper

1 tablespoon nutritional yeast (optional)

subheading: Spinach Sauce*:

8 to 10 ounces (225 to 285g) spinach, washed well and tough stems removed

½ cup (70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours)

1 ¼ (300 mL) cups water

2 garlic cloves, peeled but left whole

1.5 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped

1 serrano pepper, stem removed (remove seeds and membranes for a mild heat)

2 small tomatoes, roughly chopped

¾ teaspoon kosher salt

subheading: Masala:

1 tablespoon coconut oil, or oil of choice

1 teaspoon whole cumin seeds

1 medium yellow onion, diced

4 cloves garlic, minced

¼ teaspoon ground turmeric

1 teaspoon ground coriander

¾ teaspoon kosher salt

Freshly cracked black pepper

1 bay leaf (optional)

1 teaspoon garam masala

½ tablespoon fenugreek leaves, also known as kasoori methi (optional)

subheading: For Finishing:

Freshly squeezed lemon juice or lime juice

Chopped cilantro

White rice or Indian flatbread such as roti, naan, or paratha

Directions at rainbowplantlife.com

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