30 Minute Recipes: Vegan Palak Paneer

• 2 tbs canola oil

• 1 yellow or white onion, diced

• 4 cloves garlic

• 1/2 tsp whole cumin

• 1/2 tsp fenugreek

• 1/2 tsp tumeric

• 1/2 tsp ginger powder or minced fresh

• 16 oz spinach

• 1/2 cup water

• 1 can mai paloy coconut milk

• 1/2 cup tomato sauce

• 1 tsp salt

• 1/2 tsp msg

• 1/4 tsp citric acid

1. Cut tofu block into 1-inch cubes. Spray with cooking oil and air fry for 10-20 minutes at 390 F, depending on texture preference. If you don’t have air frier, pan fry or bake in oven at 400 F until golden brown.

2. Heat oil in saucepan over medium-high heat.

3. Dice onion, add to pan, and soften.

4. Mince garlic and add to onions. Mix in cumin, fenugreek, tumeric, ginger, salt, citric acid, and msg. Should be very fragrant.

5. Add spinach and water. Cover until slightly softened.

6. Add coconut milk.

7. Cream about 3/4 of mixture in blender or with immersion blender.

8. Serve with basmati rice, naan, or solo!