Palak Paneer with Curried Tofu

Recipe:

Ingredients:

TOFU

1 15-ounce block firm tofu (drained, patted dry, and cubed)

1 ½ tsp curry powder (or store-bought)

1 Tbsp coconut aminos

1/4 tsp sea salt

2 tsp nutritional yeast (adds a slightly cheesy flavor)

SPINACH

5 cups loosely packed fresh spinach (organic when possible // 5 cups equals ~6 ounces)

Water

VEGETABLES

1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)

1 ½ tsp cumin seed (or ground cumin)

2 Tbsp minced ginger

1 medium diced white onion

1 serrano or jalapeno pepper (seeds removed, diced // add more or less to preferred spiciness)

1 15-ounce can diced tomatoes (slightly drained // or sub fresh chopped ripe tomatoes)

4 cloves garlic (minced // 4 cloves yield ~12 g)

1/4-1/2 cup vegetable broth or water

SAUCE

1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)

2 tsp curry powder

1 tsp garam masala

1/3 cup full fat coconut milk (plus more for serving)

Sea salt, coconut aminos, or tamari (to taste // we used a few teaspoons of coconut aminos)

FOR SERVING optional

Rice or Quinoa

Cilantro