Tofu Palak Paneer

Preheat your oven to 400°F. Drain the tofu and cut into 1-inch cubes. Rinse and halve the lemon. In a medium bowl, combine the juice from one half of the lemon and the nutritional yeast. Stir to combine. Add the cubed tofu and toss. Oil a baking sheet with 1 tsp oil, spread the tofu out on it, and season with salt and pepper. Bake until golden brown, about 20 minutes, flipping halfway.

In a small saucepan, combine the basmati rice with 1 ½ cups water and a pinch of salt. Bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and the liquid is absorbed, about 15 to 20 minutes.

Peel and chop the onion. Peel and mince the ginger. Mince the garlic. Rinse, deseed, and chop the red chile. Working in small batches, grab a handful of the spinach and squeeze any excess water out over your sink. Continue squeezing handfuls until all of the spinach is drained.

Heat 1 tbsp oil in a medium skillet over medium-high heat. Add the onion and half the chile. Cook until onion is translucent, about 5 to 7 minutes. Add the ginger and garlic to the onions and cook until fragrant, about 2 minutes. Add the garam masala and cook until fragrant, about 30 seconds. Add the spinach, coconut milk, and ⅓ cup water. Bring sauce to a simmer, then remove from heat.

Carefully transfer the spinach sauce to your blender and puree until smooth. Season to taste with salt and pepper. Add the juice from the remaining half of the lemon. Rinse and chop the tomato.

Return the pureed spinach sauce to the skillet. Add the cubed tofu and chopped tomato to the skillet, and stir to combine. Divide the basmati rice between your plates and top with the spinach-tofu palak paneer. Sprinkle with the remaining chopped chile if you want to add extra spice. Enjoy!