Vegan Palak Paneer with Tofu

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1. 1Step 1: Soak the cashews in boiling water. If using a high-powered blender, 20-30 minutes is enough; otherwise, soak at least 1 hour. Then drain.
2. 2Step 2: For the baked tofu method: Preheat the oven to 400°F/200°C and line a baking tray with parchment paper. Drain and press the tofu, then chop into cubes.
3. 3Step 3: In a bowl, gently toss the tofu cubes with 4 teaspoons oil, 1 teaspoon kosher salt, 1 teaspoon cumin, 1/2 teaspoon garam masala, 1/4 teaspoon cayenne, and 1 tablespoon nutritional yeast (if using).
4. 4Step 4: Bake on the prepared tray for 20-25 minutes, or until crispy and browned.
5. 5Step 5: For the boiled tofu method: Bring a large pot of salted water to a boil. Drain the tofu and pat with paper towels to remove excess water. Chop into cubes.
6. 6Step 6: Add the cubed tofu to the boiling water and boil for 2 minutes. Use a strainer to remove the tofu from the water and drain immediately. Set aside.
7. 7Step 7: Blanch the spinach: Bring a large pot of water to a boil (use the same pot if you boiled the tofu). Meanwhile, prepare an ice bath (a large bowl of ice water).
8. 8Step 8: Submerge the spinach leaves in the boiling water and blanch for 2 minutes, or until wilted yet still bright green. Immediately transfer to the ice bath to stop cooking.
9. 9Step 9: Once the water is cool, squeeze out as much water as you can. Transfer spinach to a clean dish towel to dry out while you prepare any remaining ingredients.
10. 10Step 10: Make the spinach sauce: Add the blanched spinach to your blender with the soaked and drained cashews and all remaining Spinach Sauce ingredients. Puree until totally smooth, scraping down the sides as needed.
11. 11Step 11: Make the masala: Heat a large deep pan over medium heat with the oil. Once the oil is shimmering, add the cumin seeds and fry for 1 minute, or until a bit darker and very fragrant, tossing frequently.
12. 12Step 12: Add the onion and cook for 4-5 minutes, or until translucent. Add the garlic and cook 1-2 minutes until golden.
13. 13Step 13: Add the turmeric, coriander, 3/4 teaspoon kosher salt, black pepper to taste, and bay leaf (if using). Cook for 30 seconds, stirring the spices into the onions.
14. 14Step 14: Reduce the heat to medium-low. Pour in the Spinach Sauce and cook for about 5 minutes, until the mixture is thick, stirring occasionally and adding more water if the sauce appears to be drying out.
15. 15Step 15: Stir in the garam masala and, if using, crush the fenugreek leaves into the gravy. If using boiled tofu, add it now. Stir gently to combine and cook for 2-3 minutes or until the mixture is heated through.
16. 16Step 16: Season to taste with salt and pepper and squeeze a little lemon or lime juice on top. If using baked tofu, serve it on top of the spinach curry at the end.
17. 17Step 17: Add cilantro to garnish and serve with white rice or Indian flatbread.