Name: Vegan Palak Tofu Curry
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 2 servings
Cuisine: indian
Ingredients: 2 tsp oil; 7 oz firm tofu (1.5 cups cubed tofu, pressed for 10 minutes to remove excess moisture and then cubed); 0.25 tsp salt (or to taste); 0.5 tsp cumin powder; 0.5 tsp garam masala; 0.5 tsp garlic powder; 1 tsp nutritional yeast (for cheesy flavor (replaces kala namak)); 0.5 tsp cayenne (or use paprika for less heat); 2 cups packed spinach (washed, chopped if large, or 6-8 oz frozen spinach); 0.25 cup water; 0.25 cup almond milk (or coconut milk (use less or more for preferred consistency)); 2 tbsp soaked cashews (soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference)); 4 cloves garlic; 1 inch ginger; 1 null serrano chili pepper (or to taste); 1 null medium chopped tomato; 0.25 tsp salt (to taste); 1 tsp maple syrup (or raw sugar); 0.25 tsp garam masala (less or more to preference, depends on the freshness of the spice mix and your preference of flavor); null null cashew cream; null null pepper flakes

Instructions

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1

In a pan, heat oil (2 tsp) on medium heat. Chop the firm tofu (7 oz) and add to the oil. Mix to coat and cook for 2-3 minutes. Add salt (0.25 tsp), cumin powder (0.5 tsp), garam masala (0.5 tsp), garlic powder (0.5 tsp), nutritional yeast (1 tsp), and cayenne (0.5 tsp), and mix to coat. Continue to cook for 8-10 minutes, partially covered on low-medium heat. Alternatively, toss the firm tofu (7 oz) in oil (2 tsp) and the spices, spread on a parchment-lined baking sheet, and bake at 400 F for 20 minutes for a more paneer-like texture.
2

Meanwhile, wash the packed spinach (2 cups) and add it with water (0.25 cup), almond milk (0.25 cup), soaked cashews (2 tbsp), garlic (4 cloves), ginger (1 inch), chili pepper (1 serrano), chopped tomato (1 medium), and salt (0.25 tsp) to a blender. Blend into a smooth puree. Add the puree to the sizzling firm tofu (7 oz). Mix well. Add garam masala (0.25 tsp) to taste. Cook covered on low-medium heat for 10-15 minutes or until the raw garlic smell is no longer detectable and desired sauce consistency is achieved. Taste and adjust salt and spice.
3

Drizzle some [cashew cream] and serve hot with [naan], [roti] or other flatbreads, or with [quinoa] or [rice]. Add [pepper flakes] for added heat. Sprinkle a pinch of cinnamon powder for variation. (Please note that cinnamon powder is not in the ingredient list provided and has been omitted from the ingredient tagging)