Ingredients:

Tofu:

• 1 package of extra-firm tofu

• 2 tablespoons lemon juice (one lemon)

• 1 teaspoon nutritional yeast

• 1 teaspoon curry powder

• 2 teaspoons garam masala

• pinch of salt

Gravy:

• 1 pound spinach

• ½ cup cashews (optional)

• 1 tomato

• 1 onion

• 3 garlic cloves

• 1 inch ginger

• 2-3 green chilis

• 3 bay leaves

• 2 teaspoons garam masala

• ½ teaspoon turmeric

• ½ teaspoon red chili powder

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• cooking oil

• salt to taste

Recipe:

Tofu:

1. Take the tofu out of the package and cut it in half horizontally. Take the water out by wrapping each half in paper towels and putting a plate on top of each block of wrapped tofu. Leave this anywhere from 15-30 minutes. Of course, the longer the better.

2. Cut the tofu into 1-inch cubes.

3. Put your lemon juice into a bowl with your spices. Toss your tofu with your lemon juice mixture till they are all fully coated.

4. Bake these at 425° for 25 minutes.

Gravy:

1. Soak your cashews in hot water. As recommended soak these for 30 minutes minimum, but of course the longer the better.

2. In a large pot with boiling water, add your spinach and allow this to cook for 2-3 minutes.

3. Drain the water then in a blender add your cashews, spinach, garlic, ginger, and green chilis.

4. Blend this until you get a smooth spinach puree, add water up to ½ cup water if needed.

5. Dice your onion and tomato. In a pot add some cooking oil and sauté your onion for about 3 minutes or till they turn about golden brown.

6. Add your tomatoes and cook for another 4-5 minutes or until they become mushy.

7. Add in your spinach and up to 1 cup of water as needed.

8. Once the tomato, onion, and spinach is mixed together fully, add in your garam masala, turmeric, chili powder, cumin powder, and coriander powder.

9. Bring your gravy to a simmer and allow this to sit for another 5 minutes. Add in your tofu, stir, and enjoy!