Ingredients
- Tofu Paneer
- 1 block (14.5 oz / 400 g) firm tofu, pressed and cubed
- 2 tbsp nutritional yeast
- 1 tsp garam masala
- ½ tsp salt
- 2 tbsp vegetable oil
- Spinach Sauce
- 10 oz baby spinach
- 1 tbsp vegetable oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 serrano pepper, seeded and finely chopped
- 1 tsp cumin seeds
- ¼ tsp fenugreek seeds
- 3 tsp garam masala
- ½ tsp ground coriander
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper, optional
- 1 tsp salt, or to taste
- ½ cup coconut milk or cashew cream
- 1 cup frozen peas
- Optional Additions
- Fresh cilantro, chopped
- Extra green chilies
- Red pepper flakes
- To Serve
- Basmati rice
- Vegan garlic naan
- Roti
- Fresh cilantro
- Lemon wedges
Linked Recipes
Preparation
Step 1
Toss the tofu with nutritional yeast, garam masala, and salt.
Step 2
Heat the oil in a large skillet and cook the tofu for 8–10 minutes, turning occasionally, until golden. Set aside.
Step 3
Bring a large pot of water to a boil. Add the spinach and blanch for 1 minute.
Step 4
Transfer the spinach to ice water, then drain well.
Step 5
Blend the spinach with the coconut milk or cashew cream until smooth.
Step 6
Heat the oil in the same skillet. Add the onion and cook for 5–6 minutes.
Step 7
Stir in the garlic, ginger, serrano pepper, cumin seeds, and fenugreek seeds. Cook for 1 minute.
Step 8
Add the garam masala, coriander, turmeric, cayenne, and salt. Cook for 30 seconds.
Step 9
Pour in the spinach sauce and simmer gently for 5–7 minutes.
Step 10
Stir in the tofu and frozen peas. Simmer for 3–5 minutes, until the peas are heated through.
Step 11
Taste and adjust the seasoning. Add lemon juice for brightness if desired.
Step 12
Serve with basmati rice, naan, or roti and garnish as desired.
