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emilyezust
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Bring a pot of water to the boil and add the spinach.
Leave it in for 60–90 seconds, remove from the hot water and place in a bowl of iced water.
In a blender, add blanched spinach, green chilli, and coriander, then blend until smooth. Add a little water if needed but try to use as little as possible.
Chop onion and garlic.
In a pan on medium heat, add vegan butter (or neutral oil), followed by cumin seeds.
Once the cumin seeds are slightly toasted, add garlic, onion, and ginger, then sauté until translucent.
Add the spices and mix for another 2–3 minutes.
Add the spinach purée along with the soy cream (or plant milk) and mix for 5–7 minutes.
Taste and season with salt accordingly.
Remove the palak from the pan and in the same pan, fry tofu in 1 tbsp neutral oil so that it absorbs the flavours of the palak from the pan.
Once tofu is golden brown on both sides, add on top of the palak and serve hot.
I served mine with frozen parathas, you can also serve it with rice or eat it on its own!