Palak paneer

For the paneer:

1 pound super firm tofu, cut into 1” cubes

2 tbsp olive oil

2 cups vegetable broth

1/2 cup nutritional yeast

salt

Combine broth, nutritional yeast, salt and olive oil in a shallow bowl. Whisk. Add tofu, and marinate while preparing the rest of the dish.

2 tablespoons olive oil

1 onion, diced

6 cloves garlic, crushed

2 teaspoons ground coriander

2 teaspoons ground turmeric

2 teaspoons garam masala

2 teaspoons red pepper flakes

2 teaspoons curry powder

2 teaspoons ground cumin

1 teaspoon salt

1 cup vegetable broth

2 pounds fresh spinach leaves, stems removed

3 tomatoes, diced

2 tablespoons grated fresh ginger root

In a large pan, heat oil and onion over medium high heat until onion is softening. Add all seasonings and stir until aromatic. Add spinach, tomato, broth and ginger. Stir and cook over medium heat. Simmer about 20 minutes, then remove from heat and let stand. Blend well in a regular blender or with an immersion blender.

In another large pan over medium high heat, Add tofu and marinade and cook until sauce is well reduced and cheesy. Add spinach mixture. Stir and serve over basmati rice topped with a few diced tomatoes.