• prep: 1 hr
• cook: 30 min
• total: 1 hr 30 min

servings:

video: https://www.youtube.com/watch?v=wqMbCdtItfs

• Tofu
• 1 (14-ounce or 16-ounce / 400-454g) block of extra firm tofu
• For Baked Tofu Method only
• 4 teaspoons neutral-flavored oil, such as grapeseed oil
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1/4 teaspoon cayenne pepper
• 1 tablespoon nutritional yeast (optional)
• Spinach Sauce*
• 8-10 ounces (225-285g) spinach, washed well and tough stems removed
• 1/2 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 1/4 (300 mL) cups water
• 2 garlic cloves, peeled but left whole
• 1 1/2-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
• 3/4 teaspoon kosher salt
• *If you have a powerful blender like a Vitamix, you can soak the cashews in boiling water just 20-30 minutes. You can also do very little chopping of the ginger, pepper, and tomatoes and let the blender do most of the work.
• Masala
• 1 tablespoon coconut oil, or oil of choice
• 1 teaspoon whole cumin seeds
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1/4 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 3/4 teaspoon kosher salt
• Freshly cracked black pepper
• 1 bay leaf (optional)
• 1 teaspoon garam masala
• 1/2 tablespoon fenugreek leaves, also known as kasoori methi (optional)
• For Finishing
• Freshly squeezed lemon juice or lime juice
• Chopped cilantro
• White rice or Indian flatbread such as roti, naan, or paratha

Click Here For Step-By-Step Instructions