Palak Paneer - Veganized

Name: Palak Paneer - Veganized
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 350 g firm tofu; 1 tbsp fresh grated ginger; 1 tbsp lemon juice; 1 tsp canola oil; 0.5 tsp turmeric; 1 tsp garam masala; sea salt; 0.25 tsp chili powder; 2 tbsp canola oil; 2 bunch fresh spinach; 1 tbsp fresh ginger; 0.5 medium onion; 2 fresh garlic cloves; 1 tsp ground cumin; 1 tsp ground coriander; 0.5 tsp turmeric; 0.5 tsp chili powder; 2 fresh tomatoes; sea salt; 1 tbsp arrowroot; 0.25 cup plain soymilk

Steamed tofu, spinach and coriander, warmed with ginger and turmeric, a South Asian dish.

1 hr · Serves 4 · Takes some skill

Method

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Time: Cook 60 min · 60 min total
Difficulty: hard

1
Prepare the tofu beforehand by pressing out some of the moisture. The easiest way to do this is to place the block of tofu in a colander, placing a plate on top and then weighing it down with a tin of soup or a heavy skillet. It takes about 1/2 an hour, but you could leave this for however long you need to in the fridge.
2
Cut the pressed tofu into one inch cubes. Combine the next 7 ingredients, (grated ginger, lemon juice, oil, turmeric, garam masala, sea salt and chili powder if using). Toss in the tofu and leave to marinate for about 30 minutes, or longer if need be. Try to turn a couple of times so that the marinade gets evenly distributed.
30 min
3
Final step with the tofu is to saute it in about 1 tbsp of the oil. Try to get each side lightly golden. Set aside once done.
4
Next step - the spinach. In a dutch oven or large saute pan, heat up about an inch of water. While that's boiling, chop the spinach roughly and then add to the boiling water, steaming until tender (a matter of a few minutes). Once done, turn off the heat and then drain out about 1/4 cup of the liquid into a measuring cup. Once you've taken that 1/4 cup out, there shouldn't be a whole lot left. Set the 1/4 cup of spinach water aside and then puree what's left in the pot together with the steamed spinach. Set the spinach aside.
5
Next step -- putting it together. Using a mini-blender or food processor, combine the onion, ginger, garlic, fresh chili if using, and the 1/4 cup of spinach water - puree into a smooth paste.
6
Heat the remaining tbsp of oil in a large pan over medium heat. Once hot, add in the paste (watch out, it will splatter) and fry it for about 30 seconds. Then add your other spices and diced tomatoes. Lower the heat and let that cook gently for about 5 minutes, watching it doesn't burn.
7
Add in your pureed spinach and season to taste with salt. Next combine the arrowroot powder with the soy milk in a small dish. Once you've removed the lumps, gently stir it in and let the sauce thicken up for a few more minutes. Lastly, add in the tofu and let it warm through, about 10 more minutes.
8
Done! Serve with rice or naan etc -- garnish with fresh cilantro if you like, or some more diced fresh tomato.