Vegan Tofu Palak Paneer
Ingredients
- 1/2 cup raw cashews
- 2 cups water
- 1 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1 tablespoon water
- 14 ounces firm tofu
- 16 ounces frozen spinach
- 1 large yellow onion, sliced
- 1 tablespoon minced ginger
- 4 cloves garlic, minced
- 1 tablespoon avocado oil
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Preparation
Soak cashews in water for at least an hour.
Cube the tofu, then in a large bowl whisk together the turmeric, cayenne pepper, and 1 tablespoon water. Gently toss the tofu in this spice mix.
Place the spiced tofu on a parchment-lined baking sheet and bake at 450°F for 20 minutes.
Cook the sliced onion and minced garlic over medium heat for 10 minutes until very soft and golden brown.
Add the minced ginger and cook for an additional 5 minutes. Add a tablespoon of water at a time to prevent burning if necessary.
Add the avocado oil and sprinkle on the ground coriander, ground cumin, and garam masala. Cook for 1 minute while stirring.
Pour in the cashews along with their soaking water. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Add the frozen spinach and cook until it is thawed.
Use an immersion blender or upright blender to blend the mixture until creamy.
Add the baked tofu to the mixture and bring everything to a simmer.
Turn off the heat and let it sit for 5 minutes before serving.
Serving suggestions
Serve with basmati rice cooked with a cinnamon stick and black mustard seeds for enhanced flavor.
