This palak tofu is a vegan version of the ever so popular Indian vegetarian dish palak paneer. This spinach curry is delicious and can be made quickly and easily with only a few simple ingredients - perfect for those busy days.
Prepare a bowl with iced water and set aside. In a large pot, bring about 6-7 cups of water to a boil, add spinach and blanch for 1-2 minutes. Drain spinach and add it to the bowl with iced water. After a minute drain and well. Squeeze the spinach before combining it in a blender, together with 1/2 cup of the oat cream. Blend well.
Dice tofu and place in a pan with some frying oil. Sear from all sides until lightly golden. Remove tofu from the pan and set aside.
Heat some oil in the same pan and sauté onion until translucent. Add garlic, ginger, cumin, turmeric and chili and sauté for a few minutes while stirring. Add spinach puree, remaining cream and garam masala. Season with salt and pepper to taste. Serve immediately with rice and/ or bread.
Instead of oat cream, you could also use coconut milk (best mixed with 2 tbsp cashews).