Name: Vegan Palak Paneer with Curried Tofu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 (entrée portions)
Ingredients: 1 15-ounce block firm tofu ((drained, patted dry, and cubed)); 1 ½ tsp curry powder ((or store-bought)); 1 Tbsp coconut aminos; 1/4 tsp sea salt; 2 tsp nutritional yeast ((adds a slightly cheesy flavor)); 5 cups loosely packed fresh spinach ((organic when possible // 5 cups equals ~6 ounces) ); Water; 1 ½ Tbsp avocado or coconut oil ((or sub water + add more as needed)); 1 ½ tsp cumin seed ((or ground cumin)); 2 Tbsp minced ginger; 1 medium diced white onion; 1 serrano or jalapeno pepper ((seeds removed, diced // add more or less to preferred spiciness)); 1 15-ounce can diced tomatoes ((slightly drained // or sub fresh chopped ripe tomatoes)); 4 cloves garlic ((minced // 4 cloves yield ~12 g)); 1/4-1/2 cup vegetable broth or water; 1 ½ Tbsp avocado or coconut oil ((or sub water + add more as needed)); 2 tsp curry powder; 1 tsp garam masala; 1/3 cup full fat coconut milk ((plus more for serving)); Sea salt, coconut aminos, or tamari ((to taste // we used a few teaspoons of coconut aminos)); Rice or Quinoa; Cilantro; Garlic Naan