A delicious and creamy vegan dish made with firm tofu, spinach, and a blend of spices, served with warm vegan naans. This recipe comes from the latest cookbook, ONE POT VEGAN, and serves 4 people.
1: Combine juice of 1/2 the lemon with the marinade ingredients and pinches of salt and pepper. Toss through the tofu.
2: Heat 1 tbsp of vegan butter or margarine in a pan on medium heat. Once hot, fry tofu for 15 minutes or until golden brown. Then remove from the pan.
3: Add remaining 1 tbsp of vegan butter or margarine to the pan and fry the onion, garlic, ginger, and chilli for 8 minutes.
4: Add the cumin, coriander, turmeric, and fenugreek and fry for 2 minutes.
5: Add the spinach with 100ml of water and fry for 10 minutes or until the spinach has wilted.
6: Leave to cool for 10 minutes, then transfer to a food processor along with the cream and juice from the remaining lemon half. Process until smooth.
7: Add sauce back to the pan and heat it through. Taste and season with more salt and pepper, then stir tofu back in. Finish with a drizzle of cream and serve with warm naan.
