This recipe is a spin on the delicious Indian dish palak paneer, substituting the cheese for tofu. Despite the chili peppers, it has only a mild level of spiciness, and goes excellently with rice. I use a food processor to blend the ingredients with the boiled spinach, but a blender would work just as well.
Ingredients (4-5 servings)
Bring a pot of water to a boil and boil the spinach leaves for about 5 minutes. Drain, rinse the leaves, then set aside.
Dice the onion, garlic, ginger, tumeric, and chili pepper, then saute with the cumin seeds in coconut oil over medium-high heat for 3 minutes. Then add the diced tomato and cook for ~5 minutes, letting the tomato break down. Remove heat and let the ingredients cool before transferring to a food processor, along with the spinach, and blending to a puree.
In the pan, add some more oil and the rest of the spices and the salt. Then add the spinach paste and coconut cream. Simmer for ~5 minutes before adding to tofu (see below) and serving.
For the tofu: Preheat the oven to 400 F. After pressing the tofu bricks of liquid, cut them into bite-sized cubes and toss them with 2 teaspoons of salt, nutritional yeast, and black pepper. Place on a baking sheet and bake for 30 minutes. Mix the tofu with the rest of the dish before serving.