Ingredients

1 pound firm tofu, drained, cubed
1 1⁄2 teaspoon curry powder
1 tablespoon low sodium soy sauce
2 tablespoons nutritional yeast (optional)
5 cups fresh spinach (or 1, 10-ounce package frozen spinach)
2 tablespoons vegetable or olive oil
1 1⁄2 teaspoons cumin
2 tablespoons fresh ginger, minced (or 1 tablespoon ginger powder)
1 medium onion, diced
1⁄2-1 jalapeno, seeds removed, diced
1, 15-ounce can diced tomatoes, drained
4 cloves garlic, minced
1⁄4-1⁄2 cup vegetable stock (or water)
1 teaspoon garam masala (or curry powder)
1⁄3 cup coconut milk (or cow’s milk or unsweetened soymilk)

Instructions

1. Preheat oven to 425°F.
2. mix curry powder, soy sauce, and nutritional yeast (if using).
3. Place cubed tofu in a bowl and coat with mixture.
4. Heat a medium skillet over medium heat.
5. Once hot, add 1 tablespoon oil and seasoned tofu. Sauté for 3-4 minutes until golden brown. Set aside.
6. Fill a large pot halfway with water and boil.
7. Once boiling, add spinach and cook uncovered for 1 minute. Drain and set aside.
8. Heat a large skillet over medium heat.
9. Once hot add the remaining 1 tablespoon oil, onion, jalapeno, ginger, and cumin, and sauté 5 minutes.
10. Add diced tomato, minced garlic, and sauté for 3-4 more minutes.
11. Add tomato mixture, broth or water, and spinach to a blender or food processor and blend until smooth sauce forms.
12. Add sauce back to the skillet and cook on medium heat with coconut milk and garam masala for 3-4 minutes
13. Divide into 4 bowls and top with tofu “paneer.”