Tofu Palak Paneer

Preheat the oven to 425°F. Add quinoa, 1 cup water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)

Cut the tofu into bite-size cubes. Add tofu, curry powder, and 1 tbsp vegetable oil to a parchment-lined baking sheet, toss, and cook until tofu is browned in places, 15 to 20 minutes. Transfer tofu to a plate and sprinkle with salt. (4-serving meal: use 2 tbsp vegetable oil)

Heat 2 tsp vegetable oil in a medium saucepan over medium-high heat. Add onion, just 2 tsp ginger, jalapeño, and garlic and cook until softened, 3 to 5 minutes. Add garam masala and tomato powder and cook until fragrant, about 1 minute. (4-serving meal: use 4 tsp vegetable oil, 4 tsp ginger)

Add coconut milk, ½ cup water, 1 tsp salt, and a pinch of pepper to the saucepan with aromatics. Bring to a boil, add baby spinach, and stir. Cover, reduce heat to low, and cook the palak until spinach wilts, 3 to 5 minutes. Once wilted, add the spinach mixture, lemon juice, and a pinch of salt to a blender and pulse until partially smooth, 3 to 5 pulses. (4-serving meal: use 1 cup water, 2 tsp salt) TIP: Keep any remaining ginger for your own use.

Divide the quinoa and palak between bowls. Top with tofu. Drizzle tofu palak paneer with mango chutney and serve with lemon wedges. Dig in!