1/2cupraw cashewssoftened by soaking 1 hour in hot water
1/2teaspoonsalt
Instructions
Cut the tofu into cubes and place in a bowl. Sprinkle with the nutritional yeast and curry powder.
Bake the tofu cubes at 400° for 15 minutes.
Blanch the spinach by dropping it into boiling water for 2 minutes. Take it out and put it in a bowl of ice water (this helps keep it green). Remove and drain off the water.
Sauté the onion, garlic, and spices in a small pan for a few minutes until the onion is soft.
Drain the cashews.
Place the onion mixture, spinach, cashews, tomatoes, water, and salt into a blender. Blend until smooth. Pour into a serving bowl.
Add most of the tofu cubes to the paneer; save a few to garnish on top.
Notes
Chopped roasted cashews make a nice garnish, or a swizzle of plant-based plain yogurt. Serve with rice or naan, maybe some mango chutney and plant-based raita.