Palak Paneer

Preparation

1. Prepare the tofu: Place a block of tofu on a dinner plate. Put another plate on top, then set a can or something heavy on it. Let it sit at room temperature for at least 30 minutes, or press overnight in the fridge for firmer texture. Once pressed, cut the tofu into 1-inch cubes.
2. Make the marinade: In a bowl, mix together the cashew paste, 1 tbsp. grated ginger, lemon or lime juice, garam masala, and salt. If the mixture is too thick, add a splash of water until it reaches the consistency of heavy cream.
3. Marinate and bake: Preheat the oven to 300°F. Place the tofu cubes in a baking dish and pour the marinade over them. Toss gently to coat all sides. Let sit for 30 minutes to 1 hour, turning once or twice to evenly marinate. Bake the tofu for about 20 minutes, or until lightly golden and firm.
4. Start the tomato-spice base: While the tofu bakes, heat a large sauté pan over low heat. Add cumin, coriander, chili powder (or red pepper flakes), and turmeric. Toast the spices for 1–2 minutes, stirring frequently to avoid burning. Add 1 tbsp. grated ginger and the tomatoes (with their juices). Raise heat to medium and cook until the tomatoes break down and most of the liquid has evaporated.
5. Cook the onion and spinach: In a separate large sauté pan, add the chopped onion and a pinch of salt. Cook over medium heat until the onion softens and releases its own moisture—no oil needed. Once translucent, stir in the blanched or steamed spinach.
6. Combine and finish: Add the tomato-spice mixture to the spinach and onions. Simmer for a few minutes to let the flavors meld. Remove the pan from heat and let it cool slightly. Stir in the plant-based yogurt until smooth. Gently fold in the baked tofu cubes. Return to low heat and cook just until the tofu is warmed through. Avoid boiling after adding yogurt.
7. Serve: Plate with basmati rice, roti, or naan.