Beet Greens and Spinach Saag with Tofu - Forks Over Knives

Ingredients

• ½ teaspoon cumin seeds
• 2 cups finely chopped onion
• 8 cloves garlic, minced
• 2 pitted dates
• 1 tablespoon grated fresh ginger
• 1½-inch piece serrano chile, finely chopped
• 1 cup chopped tomato
• ½ teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 bunch beet greens and stems, finely chopped (5 to 6 packed cups)
• 10 oz. fresh spinach, finely chopped (6 cups)
• 1 12-oz. package extra-firm tofu, drained, pressed, and cut into ¾-inch cubes
• 1 cup fresh or frozen corn
• ¼ cup unsweetened, unflavored plant-based milk
• 1 tablespoon lime juice
• 1 tablespoon finely chopped cilantro