Vegan Palak Paneer

Ingredients

• For the tofu paneer
• 1 14-ounce block extra-firm tofu
• 2 tablespoons lemon juice
• 3 tablespoons water
• 1/2 teaspoon salt
• 3 tablespoons nutritional yeast
• For the palak paneer
• 10 ounces (about 8 cups) spinach leaves
• 1 tablespoon olive oil
• 1 poblano or serrano chili, seeds removed and diced
• 1 white or yellow onion, chopped
• 1 tablespoon grated or minced fresh ginger
• 3 cloves garlic, minced
• 1 tomato, chopped (about 1 or 1 1/2 cups, or you can use 1 can diced tomatoes, draining the excess liquid before adding them to the recipe)
• 1/2 teaspoon salt
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 1 dash red pepper flakes
• 1 tablespoon lime juice
• 1/2 cup cashew cream (see headnote) or coconut milk
• 1 cup Basmati rice, for serving (optional)
• 1 handful Chopped cilantro or chopped green onions, for serving (optional)

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