Palak Tofu

Steps

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1. 1
   Roughly chop the garlic and green chili pepper. Dice the onion, ginger, and tomato into small pieces. Pat the tofu dry with a paper towel and cut into bite-sized cubes.
   ≈0:29
2. 2
   Heat a sauté pan to medium heat. Add 2 tbsp avocado oil followed by the cumin seeds and fennel seeds. Toast the seeds for about 45 seconds until fragrant. Add the onions, ginger, garlic, green chili, and salt. Sauté for 5-7 minutes to release the onion's juices and intensify the flavors. Stir in the turmeric, garam masala, and ground coriander.
   ≈1:54
3. 3
   Add the diced tomatoes and sauté for 3-4 minutes to allow the tomato juices to release and combine all the flavors. Add fresh spinach in generous handfuls, stirring to wilt it down. Continue adding spinach in batches (2-3 times) until all is incorporated, stirring between additions.
   ≈2:53
4. 4
   Stir in the coconut cream. Carefully transfer the mixture to a blender and blend on medium speed for about 20 seconds. Avoid blending on high speed as it will turn the mixture into soup.
   ≈3:52
5. 5
   Return the pan to medium heat and add 1 tsp avocado oil. Add the tofu cubes and sear for a few minutes to develop color. If the tofu sticks slightly, don't worry. Turn off the heat and let the pan cool for about a minute.
   ≈4:36
6. 6
   This step is important: pour the creamed spinach mixture into the cooled pan and stir well. Letting the pan cool before adding the sauce prevents splattering from hot oil. Plate generously and serve with fragrant basmati rice or naan.
   ≈4:58