Vegan Palak Paneer with Tofu Recipe | Samsung Food App

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 (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours)
• 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, (also known as kasoori methi (optional))
• Freshly squeezed lemon juice or lime juice
• Chopped cilantro
• White rice or Indian flatbread such as roti, (naan, or paratha)