Palak Paneer

 Source: https://www.rainbowplantlife.com/blog/vegan-palak-paneer-with-tofu

Ingredients 

Tofu- 1.5 blocks extra firm tofu

• Spinach Sauce

• 8-10 ounces spinach, washed well and tough stems removed (chopped frozen works well)  

• 1/2 cup raw cashews, soaked

• 1 1/4 cups water

• 2 garlic cloves, peeled but left whole  

• 1 tsp ginger

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

• 2 small tomatoes, roughly chopped 

• 3/4 teaspoon kosher salt 

Masala 

• 1 tablespoon oil

• 1 teaspoon cumin

• 1 medium yellow onion, diced

• 4 cloves garlic, minced 

• 1/4 teaspoon ground turmeric

• 1 teaspoon ground coriander

• 3/4 teaspoon kosher salt

• Freshly cracked black pepper

• 1 teaspoon garam masala

• 1/2 tablespoon fenugreek leaves, also known as kasoori methi (optional)

For Finishing

• Freshly squeezed lemon juice or lime juice

• Chopped cilantro

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

Directions

1. Soak the cashews in boiling water. If you’re using a Vitamix-style blender, 20-30 minutes is enough time. Otherwise, soak at least 1 hour. Then drain.

2. Prepare tofu - Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop the tofu into cubes.

3. 1. Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside. 

4. Blanch the spinach (if using fresh). Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile prepare an ice bath (a large bowl of ice water). Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking. Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.

5. Make the spinach sauce. Add the blanched spinach to your blender with the soaked and drained cashews and all remaining Spinach Sauce ingredients. Puree until totally smooth, scraping down the sides as needed. 

6. Make the masala. Heat a large deep pan over medium heat with the oil. Once the oil is shimmering, add the cumin and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently. Add the onion and cook for 4-5 minutes, or until translucent. Add the garlic and cook 1-2 minutes until golden.  Add the turmeric, coriander, 3/4 teaspoon kosher salt, a black pepper to taste. Cook for 30 seconds, stirring the spices into the onions.

7. Reduce the heat to medium-low. Pour in the Spinach Sauce and cook for about 5 minutes, until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.

8. Stir in the garam masala and, if using, crush the fenugreek leaves into the gravy. Add tofu. Stir gently to combine and cook for 2-3 minutes or until the mixture is heated through. Season to taste with salt and pepper and squeeze a little lemon or lime juice on top.

9. Add cilantro to garnish and serve with white rice or Indian flatbread.