Prepping the Tofu

1. Press the tofu for 30 minutes to remove the excess water. then cut into cubes. Bring a pot of water to a boil, add in 1-2 tsp salt and the cubed tofu. Boil for 2 minutes, drain immediately. Set aside.

Masala

1. Add water into a deep pan, bring water to boil then add in the spinach leaves. Boil for 3-4 minutes. Drain water, then transfer into a bowl filled with ice water. Once the spinach feels cool, drain water and transfer the spinach into a blender. Keep it aside until needed.
2. In the same pan. heat vegan butter over medium heat. Add cumin seeds, and once they become fragrant add in the onions, green chillies, ginger and garlic. Cook for 4 minutes. Next, add in the chopped tomatoes and cashews, cook for 5 minutes. Transfer the mixture along with 1 cup of water into the blender and blend until smooth. Set aside.

Palak 'Paneer'

1. In the same pan, heat vegan butter over medium heat. Add in ground turmeric, Kashmiri chilli powder, ground cumin powder. Mix and cook for a few seconds. Pour in the palak sauce. Add 1/2 cup water into the blender and give it a shake, pour that into the pan. Add salt, mix and cook for 5 minutes. Add in the vegan paneer (aka the boiled tofu), lemon juice and Kasuri methi. Cook for another 5 minutes over low flame.
2. Optional:  In another small pot heat 1 tbsp oil over medium heat. Add in cumin seeds and temper until fragrant. Transfer the tempered cumin seeds over the curry, along with 1-2 tbsp of vegan yoghurt.
3. Enjoy!