Description
A creamy and flavorful vegan alternative to traditional cheese dishes that combines spinach, tofu, and spices for a comforting meal.
Ingredients
Scale
- 14-ounce block of extra firm tofu (pressed for optimal texture)
- 4 teaspoons neutral-flavored oil (like grapeseed or canola)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1/4 teaspoon cayenne pepper (adjust for favorite heat level)
- 1 tablespoon nutritional yeast (optional for extra cheesiness)
- 8–10 ounces spinach, washed well and tough stems removed
- 1/2 cup raw cashews, soaked in boiling water for 1 hour, then drained (use roasted if you prefer)
- 1 1/4 cups water (adjust depending on desired creaminess)
- 2 garlic cloves, peeled
- 1.5-inch piece of fresh ginger, peeled and roughly chopped
- 1 serrano pepper, stem removed (optional if you want mild flavor)
- 2 small tomatoes, roughly chopped
- 1 tablespoon coconut oil
- 1 teaspoon whole cumin seeds
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 3/4 teaspoon kosher salt
- Freshly cracked black pepper
- 1 bay leaf (optional, adds depth)
- 1 teaspoon garam masala
- 1/2 tablespoon fenugreek leaves (optional, for herbal notes)
- Freshly squeezed lemon or lime juice (for finishing)
- Chopped cilantro (for finishing)
- White rice or Indian flatbread (like roti, naan, or paratha)
Instructions
- Soak cashews in boiling water for at least 1 hour, then drain.
- Preheat your oven to 400°F (200°C).
- Drain and press tofu, chop into bite-sized cubes, and toss with 2 teaspoons oil, kosher salt, cumin, garam masala, cayenne, and nutritional yeast. Bake for 20-25 minutes until crispy and golden-brown.
- Blanch spinach in boiling water for 2 minutes, then transfer to an ice bath, squeeze out water and set aside.
- In a high-powered blender, blend blanched spinach, soaked cashews, water, garlic cloves, ginger, serrano pepper, tomatoes, and a pinch of salt until smooth.
- In a large pan, warm coconut oil over medium heat, add cumin seeds until fragrant, then add diced onion and cook until translucent. Stir in minced garlic until golden.
- Add turmeric, ground coriander, kosher salt, and freshly cracked black pepper; cook for an additional minute.
- Pour in spinach cashew sauce and cook for about 5 minutes, adjusting with more water if necessary.
- Stir in garam masala and fenugreek leaves, gently fold in baked tofu, and simmer on low heat until heated through.
- Finish with lemon/lime juice and chopped cilantro. Serve hot with rice or Indian flatbread.
Notes
This dish stores well in the fridge for up to 5 days. Can be made ahead by preparing the spinach sauce and baking tofu separately.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegan recipes, spinach dishes, tofu recipes, comfort food, healthy meals
