Vegan Palak Paneer

Preheat oven to 425F (218C). Press the firm tofu (1 block) to remove moisture. Start 5m timer

Cube the tofu and toss in a bowl with curry powder (1.5 tsp), coconut aminos (1 tbsp), sea salt (0.25 tsp), and nutritional yeast (2 tsp).

Heat avocado oil (1.5 tbsp) in an oven-safe skillet. Sauté tofu for 4 minutes until browned, then bake in the oven for 15 minutes. Start 15m timer

Bring water (1 cup) to a boil. Blanch fresh spinach (5 cup) for 2 minutes, then strain and rinse with cold water. Start 2m timer

Heat the remaining avocado oil (1.5 tbsp) in a large skillet. Sauté cumin seeds (1.5 tsp), ginger (2 tbsp), white onion (1 medium), and serrano (1) for 5 minutes. Start 5m timer

Add can tomatoes (15 oz) and garlic (4 clove). Sauté for 4 minutes until softened. Start 4m timer

Blend the tomato mixture, blanched spinach, and vegetable broth (0.25 cup) until smooth.

Heat the same skillet with the remaining curry powder (2 tsp) and garam masala (1 tsp). Stir in the spinach sauce and simmer for 4 minutes. Mix in coconut milk (0.33 cup). Start 4m timer

Serve the sauce over the crispy tofu. Garnish with cilantro (1 handful) and serve with rice (1 cup) and vegan naan (1).