Name: Creamy Palak Tofu Paneer
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 block extra-firm tofu (cut into cubes); 4 tsp neutral oil (such as grapeseed); 1 tsp kosher salt; 1 tsp ground cumin; 0.5 tsp garam masala; 0.25 tsp cayenne pepper; 1 tbsp nutritional yeast (optional); 10 oz spinach (washed well); 0.5 cup cashews (raw, soaked in boiling water); 1.25 cup water; 2 clove garlic (peeled whole); 1.5 inch ginger (fresh); 1 null serrano (seeds removed for mild heat); 2 null tomatoes (small); 0.75 tsp kosher salt; 1 tbsp coconut oil; 1 tsp cumin seeds (whole); 1 null onion (medium yellow, diced); 4 clove garlic (minced); 0.25 tsp ground turmeric; 1 tsp ground coriander; 0.75 tsp kosher salt; 0.25 tsp black pepper (freshly cracked); 1 null bay leaf (optional); 1 tsp garam masala; 0.5 tbsp kasoori methi (optional); 1 to_serve lemon juice (freshly squeezed); 1 to_garnish cilantro (chopped); 1 to_serve naan (or rice)

Instructions

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1

Soak cashews (0.5 cup) in hot water for 30 minutes until softened.
2

Chop extra-firm tofu (1 block) into cubes and toss with neutral oil (4 tsp), kosher salt (1 tsp), ground cumin (1 tsp), garam masala (0.5 tsp), cayenne pepper (0.25 tsp), and nutritional yeast (1 tbsp). Bake at 400°F for 25 minutes until crispy.
3

Blanch spinach (10 oz) in boiling water for 2 minutes, then immediately submerge in an ice bath. Squeeze out all moisture once cooled.
4

Blend the blanched spinach (10 oz) with the soaked cashews (0.5 cup), water (1.25 cup), garlic (2 clove), ginger (1.5 inch), serrano (1), tomato (2), and kosher salt (0.75 tsp) until perfectly smooth.
5

Heat coconut oil (1 tbsp) in a large pan and fry cumin seeds (1 tsp) for 1 minute. Add yellow onion (1 medium) and sauté for 5 minutes until translucent.
6

Add garlic (4 clove) and cook for 2 minutes. Stir in ground turmeric (0.25 tsp), ground coriander (1 tsp), kosher salt (0.75 tsp), black pepper (0.25 tsp), and leaf (1 bay).
7

Pour the spinach sauce into the pan and simmer on medium-low for 5 minutes until thickened.
8

Stir in garam masala (1 tsp), kasoori methi (0.5 tbsp), and the baked tofu cubes. Heat through for 3 minutes.
9

Garnish with cilantro (1) and lemon juice (1). Serve with naan (1) or rice.