1 tbsp neutral oil (or coconut oil)
1 block (14 oz) extra-firm tofu, pressed 15–20 min and cut into 1-inch cubes
1 onion, finely chopped
3 garlic cloves, minced
1 tbsp grated fresh ginger
1–2 tsp ground cumin
1 1/2 tsp ground coriander
1/2 tsp turmeric
1 tsp garam masala (optional but nice for depth)
1/2 tsp salt, plus more to taste
1/2 tsp chili powder or smoked paprika (optional, for gentle heat)
2 tbsp tomato paste
10 oz (about 6 packed cups) spinach, fresh or frozen
1/4 cup water (adjust as needed)
1/2 cup coconut cream
Juice of 1/2 lemon
Heat 1 tsp oil in a skillet. Add tofu cubes and cook 5–7 minutes, turning occasionally, until golden on most sides. Remove and set aside. In the same pan, add the rest of the oil and the onion and cook 6–8 minutes over medium heat until soft and golden. Add garlic and ginger; sauté 30 seconds until fragrant. Stir in cumin, coriander, turmeric, garam
masala, salt, and smoked paprika/chili powder. Add tomato paste and 2 tbsp water; cook 1–2 minutes, stirring, until the paste darkens slightly and smells rich. Stir in spinach (in batches if fresh) and 1/4 cup water. Cover and cook 3–5 minutes until wilted and soft. (If using frozen, cook until fully thawed and excess water mostly evaporates.) Optional:
For a smoother texture, blend half the mixture, then return it to the pan. Stir tofu into the sauce. Add coconut cream and simmer 2–3 minutes on low. Add lemon juice, taste, and adjust salt if needed. Serve hot on its own or pair with basmati rice or naan
