Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
2. In a bowl or gallon baggie, toss the cubed tofu in the coconut milk, lemon juice, nutritional yeast flakes, and sea salt.
3. Spread the tofu onto the prepared baking sheet and bake for 20-25 minutes or until golden around the edges and slightly dry to the touch.
4. In a large skillet pan, sauté the onions and jalapeños in a small amount of water until tender. Add garlic and ginger and continue cooking over medium heat.
5. Turn the heat down to low and add the turmeric, garam masala, curry powder, cloves, and fennel seeds. Add more water as needed to prevent sticking and burning. Simmer for 1-2 minutes. Add the coconut milk and tomatoes and stir to combine. Continue simmering.
6. In a separate pan, steam the spinach over medium heat until completely heated through and tender.
7. Transfer the spinach to a food processor or blender and puree until smooth. Texture preferences are unique so If you prefer a silky smooth palak paneer, I recommend a blender, but if you are looking for more texture go with a food processor. Transfer the blended spinach mixture to the pot with the tomatoes and spices.
8. Allow this mixture to simmer over low heat while your tofu finishes baking. Add the ½ teaspoon sea salt (or to taste) and stir.
9. When the tofu finishes baking, add it to the spinach mixture.
10. Serve over rice or naan bread and garnish with cilantro and a plant-based yogurt.