Name: Vegan Spinach Cheese with Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Indian
Ingredients: 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; 1 ¼ (300 mL) cups water; 2 garlic 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 (optional); Freshly squeezed lemon juice or lime juice; Chopped cilantro; White rice or Indian flatbread such as roti, naan, or paratha

why make this recipe

Vegan Spinach Cheese with Tofu is a delicious dish that satisfies your cravings while keeping things healthy and plant-based. It’s packed with nutrients from spinach and tofu, making it a great choice for anyone looking to eat more greens. This recipe offers a beautiful blend of flavors and textures, ensuring a delightful dining experience. Whether you’re vegan, vegetarian, or simply want to try something new, this dish will make your meal exciting and enjoyable.

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how to make Vegan Spinach Cheese with Tofu

Ingredients:

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
1 ¼ (300 mL) cups water
2 garlic 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

Directions:

Soak the cashews in boiling water for at least 1 hour. Drain when ready.
For baking tofu: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. Drain and press the tofu, then chop it into cubes. Toss the tofu cubes in a bowl with the oil, kosher salt, cumin, garam masala, cayenne, and nutritional yeast. Bake for 20-25 minutes or until crispy and browned.
For boiling tofu: Bring a large pot of salted water to a boil. Drain the tofu, pat with paper towels, and chop into cubes. Add to boiling water and boil for 2 minutes, then drain and set aside.
Blanch the spinach: Bring a pot of water to a boil. Prepare an ice bath with cold water and ice. Submerge the spinach in boiling water for 2 minutes, then transfer it to the ice bath. Squeeze out excess water and set aside.
Make the spinach sauce: In a blender, combine blanched spinach, soaked cashews, water, garlic, ginger, serrano pepper, tomatoes, and kosher salt. Blend until smooth.
Prepare the masala: In a large pan over medium heat, heat the oil. When shimmering, add cumin seeds and fry for 1 minute. Add the onion and cook for 4-5 minutes until translucent. Add minced garlic and cook for another 1-2 minutes. Stir in turmeric, coriander, kosher salt, and black pepper. Cook for another 30 seconds.
Pour in the spinach sauce and cook for about 5 minutes, stirring occasionally. If it thickens too much, add a little water.
Stir in garam masala and crushed fenugreek, then add the boiled tofu if using. Cook for 2-3 minutes until everything is heated through, then season with salt and pepper and squeeze in lemon or lime juice. If using baked tofu, serve it on top of the spinach curry at the end.
Garnish with cilantro and serve with white rice or Indian flatbread.

how to serve Vegan Spinach Cheese with Tofu

Serve the Vegan Spinach Cheese warm, either alongside fluffy white rice or wrapped in Indian flatbreads like roti, naan, or paratha. The creamy spinach sauce, paired with the crispy or boiled tofu, creates a wonderful and satisfying meal.

how to store Vegan Spinach Cheese with Tofu

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm gently on the stove or in a microwave until heated through. You may need to add a little water to keep the sauce creamy.

tips to make Vegan Spinach Cheese with Tofu

If you are short on time, you can skip soaking the cashews if you have a high-powered blender, but soaking helps achieve a creamier texture.
Feel free to adjust the spice levels by adding more or fewer peppers according to your taste.
Adding a pinch of sugar can help balance out the flavors if the dish feels too savory.

variation

You can easily customize this recipe by adding different vegetables such as bell peppers or mushrooms, or by including chickpeas for extra protein. For a nut-free version, substitute cashews with sunflower seeds.

FAQs

Can I use frozen spinach instead of fresh spinach?

Yes, you can use frozen spinach. Just thaw and drain it well before blending.

Is this recipe gluten-free?

Yes, this recipe is gluten-free as long as you use gluten-free bread or serve it with rice.

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and tofu in advance and store them separately in the fridge. Just reheat before serving.