Vegan Palak Paneer

Palak paneer with tofu instead of cheese (paneer). Enjoy!

1 onion

2 tomatoes

250g tofu

200g fresh baby spinach

2 cloves garlic

2cm fresh ginger

1 tsp ground cumin

¼ tsp chili flakes

1 tbsp vegetable stock powder

200ml plant-based cream

Oil for frying

Cut the tofu into medium sized cubes, and in a pan, fry until golden. Set the tofu aside. In a bowl, pour boiling water, and then add the spinach and some salt. Leave the spinach for 1-2 minutes. Drain the spinach and put it in a bowl of ice-cold water (to preserve the green color). Drain the spinach and with a hand-blender, mix the spinach together with the garlic and ginger to a fine purée. Set the spinach aside. Finely chop the onion and the tomatoes, and in a pan, fry until soft. Add the spinach mix, cumin, chili flakes and stock powder to the

pan, and let it boil on low heat for 1-2 minutes. Lastly, add the cream and the tofu, and let it boil on low heat for another 5 minutes. Serve with basmati rice.