Vegan Spinach Cheese with Tofu

Ingredients

• 1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu
• 4 teaspoons neutral-flavored oil (such as grapeseed oil)
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon garam masala
• ¼ teaspoon cayenne pepper
• 1 tablespoon nutritional yeast (optional)
• 8-10 ounces (225-285g) spinach, washed well and tough stems removed
• ½ cup (70g) raw cashews, soaked in boiling water for 1 hour
• 1 ¼ (300 mL) cups water
• 2 garlic cloves, peeled but left whole
• 1.5 inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped
• 1 serrano pepper, stem removed (remove seeds and membranes for a mild heat)
• 2 small tomatoes, roughly chopped
• ¾ teaspoon kosher salt
• 1 tablespoon coconut oil (or oil of choice)
• 1 teaspoon whole cumin seeds
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• ¼ teaspoon ground turmeric
• 1 teaspoon ground coriander
• Freshly cracked black pepper
• 1 bay leaf (optional)
• 1 teaspoon garam masala
• ½ tablespoon fenugreek leaves (optional)
• Freshly squeezed lemon juice or lime juice
• Chopped cilantro
• White rice or Indian flatbread such as roti, naan, or paratha