1
(14-ounce or 16-ounce / 400-454g) block of extra firm tofu
4 teaspoons
neutral-flavored oil, (such as grapeseed oil)
1 teaspoon
kosher salt
1 teaspoon
ground cumin
½ teaspoon
garam masala
¼ teaspoon
cayenne pepper
1 tablespoon
nutritional yeast ((optional))
8
-10 ounces (225-285g) spinach, washed well and tough stems removed
½ cup
(70g) raw cashews, soaked in boiling water for 1 hour (if your blender isn’t high-powered, I recommend soaking in cool water overnight or for 8 hours)
1 ¼
(300 mL) cups water
2 g
arlic cloves, (peeled but left whole)
1.5
inch (~3.5 cm) piece of fresh ginger, peeled and roughly chopped
1
serrano pepper, (stem removed (remove seeds and membranes for a mild heat))
2 small
tomatoes, (roughly chopped)
¾ teaspoon
kosher salt
1 tablespoon
coconut oil, (or oil of choice)
1 teaspoon
whole cumin seeds
1 medium
yellow onion, (diced)
4 cloves
garlic, (minced)
¼ teaspoon
ground turmeric
1 teaspoon
ground coriander
¾ teaspoon
kosher salt
Freshly cracked black pepper
1
bay leaf ((optional))
1 teaspoon
garam masala
½ tablespoon
fenugreek leaves, (also known as kasoori methi (optional))
Freshly squeezed lemon juice or lime juice
Chopped cilantro
White rice or Indian flatbread such as roti, (naan, or paratha)