Vegan Palak Tofu Paneer

veganricha.com

Adam cooks things

subheading: Spiced Tofu:

2 teaspoons oil

7 oz ( 198.45 g) firm tofu block , 1.5 cups cubed tofu, pressed for 10 mins to remove excess moisture and then cubed

¼ tsp ( 0.25 tsp) salt or to taste

½ tsp ( 0.5 tsp) cumin powder

½ tsp ( 0.5 tsp) garam masala

½ tsp ( 0.5 tsp) garlic powder

a generous pinch of kala namak , optional, or use 1 tsp nutritional yeast

½ tsp ( 0.5 tsp) cayenne to taste

subheading: Spinach curry:

2 cups ( 60 g) packed Spinach washed, chopped if large

¼ cup ( 62.5 ml) water

¼ cup ( 56.5 ml) almond milk or coconut milk

2 Tablespoons soaked cashews , soaked for 15 minutes or use ground raw cashew (less or more for creamy consistency to preference)

4 cloves of garlic

1 inch ginger

1 Serano chili pepper or to taste

1 medium tomato chopped

¼ to ½ tsp ( 0.25 tsp) salt to taste

1 teaspoon raw sugar or maple syrup

¼ to ½ teaspoon ( 0.25 teaspoon) garam masala , less or more to preference, depends on the freshness of the spice mix and your preference of flavor

cashew cream, pepper flakes to garnish

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