Vegan Palak Paneer with Tofu

Scaled for 4 portions · 9 steps

1(14-ounce or 16-ounce / 400-454g) block of extra firm tofu4 tspneutral-flavored oil, (such as grapeseed oil)1 tspkosher salt1 tspground cumin0.5 tspgaram masala0.25 tspcayenne pepper1 tbspnutritional yeast ((optional))225–285 g(225-285g) spinach, washed well and tough stems removed0.5 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)1¼(300 mL) cups water2garlic cloves, (peeled but left whole)1.5inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped1serrano pepper, (stem removed (remove seeds and membranes for a mild heat))2small tomatoes, (roughly chopped)0.75 tspkosher salt1 tbspcoconut oil, (or oil of choice)1 tspwhole cumin seeds1medium yellow onion, (diced)4 clovegarlic, (minced)0.25 tspground turmeric1 tspground coriander0.75 tspkosher salt—Freshly cracked black pepper1bay leaf ((optional))1 tspgaram masala0.5 tbspfenugreek 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)

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