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.

Add tofu, just 2 tsp 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. TIP: Keep remaining curry powder for your own use.

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. TIP: Keep remaining ginger for your own use.

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 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.

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