2 bunches of spinach, chopped roughly and boiled in about ¼ cup of water until tender, then pureed.
1 tsp cumin powder
1 tsp coriander seed powder
½ tsp turmeric (optional)
½ tsp chili powder or red chili flakes
1 14-oz can of diced tomatoes or 2 tomatoes, diced
1 tbsp ginger, grated
1 tbsp canola or other vegetable oil
1 tbsp cornflour whisked with ¼ cup of almond milk
Salt to taste
Swaddle the tofu in a paper napkin and place in a colander. Put a heavy weight, like a cast-iron skillet, on top of the tofu and let all the water drain out, for about half an hour.
Cut the tofu into cubes of roughly one inch.
Make a marinade with the ginger, lemon juice, olive oil, chili powder, garam masala, salt, and turmeric, if using. Put the tofu cubes in it and let it stand about 30 minutes to an hour, turning it a couple of times to make sure all the surfaces absorb the marinade.
In a cast-iron or non-stick skillet, heat 1 tbsp of oil. Add the tofu cubes to the oil once its hot, and let cook until each side is lightly golden. Be gentle as the tofu is delicate! Reserve.
To make the spinach curry, heat the oil in a saucepan. Add the cumin and coriander powders as well as the chili powder and turmeric, if using. Let it warm through for just a few seconds, then add the ginger and, after a few more seconds, add the tomatoes with any liquid.
Let this cook on a medium flame until the juice from the tomatoes is almost evaporated. Now add the spinach puree and salt and let the mixture simmer for about 8-10 minutes.
Now add the almond milk-cornflour paste and mix thoroughly. This will thicken the mixture slightly so you don't have a pool of water floating under the bed of spinach when you serve it.
Add the tofu cubes at the end and wait until it just warms through.
Garnish, if desired, with tomato wedges or caramelized onions and serve hot with puris or rice.
Recipe by Holy Cow! at http://holycowvegan.net/2008/01/creamy-vegan-palak-paneer-and-lemon.html