Vegan Saag Paneer with Tofu

veryveganish.com

Ch 1

16 ounces firm tofu drained, lightly pressed and cubed

1 teaspoon cumin seeds whole

1 onion diced (about 270g)

2 roma tomatoes diced (about 240g)

6 cloves garlic minced

2 teaspoons fresh ginger minced

2 teaspoons garam masala

½ teaspoon ground turmeric

½ teaspoon cayenne pepper omit or use less for a mild curry

1 cup almond milk unsweetened plain

20 ounces frozen chopped spinach mostly thawed

¾ cup prepared cashew cream or store-bought vegan sour cream, coconut milk or vegan plain yogurt

salt and pepper to taste

subheading: Cashew Cream:

1 cup raw cashews

1 cup boiling water for soaking cashews, this water will be throw away

⅔ cup cool water to add to the blender

2 tablespoons lemon juice

1 teaspoon apple cider vinegar

¼ teaspoon salt

Directions at veryveganish.com

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