Step 1

Preheat oven to 400F. Bake cubed tofu on a baking sheet lined with parchment paper or a silicone baking mat for 20 minutes, until it is just browning on the outside. (For air fryer: 400F for 9 minutes. Otherwise, pan fry in a non-stick skillet until lightly browned.)

Step 2

In a stockpot or pan over medium heat, dry roast cumin seeds over medium heat for 1-2 minutes, until fragrant.

Step 3

Add onions and cook until translucent, about 5 minutes.

Step 4

Add tomatoes, garlic, ginger, garam masala, turmeric and cayenne and cook for 5 minutes.

Step 5

Add almond milk and stir to deglaze pan.

Step 6

Stir in spinach, cashew cream, salt and pepper and simmer over medium-low heat for 10 minutes.

Step 7

Optional step: At this point, you can puree some or all of your saag with an immersion blender to achieve the consistency you want.

Step 8

Stir in tofu, then remove from heat and enjoy!

Step 9

Serve over basmati rice.

Step 10

Preheat oven to 400F. Bake cubed tofu on a baking sheet lined with parchment paper or a silicone baking mat for 20 minutes, until it is just browning on the outside. (For air fryer: 400F for 9 minutes. Otherwise, pan fry in a non-stick skillet until lightly browned.)

Step 11

Turn on "Saute" function on Instant Pot. Add cumin seeds and dry roast 1-2 minutes, until fragrant.

Step 12

Add onions and cook for 3 minutes, stirring regularly.

Step 13

Add tomatoes, garlic, ginger, garam masala, turmeric and cayenne and cook for 3 minutes.

Step 14

Add almond milk and stir to deglaze pan. Stir in spinach, cashew cream, salt and pepper.

Step 15

Turn off saute function by pressing "Cancel". Lock lid in place, with vent closed (set to "Sealing). Cook on Manual Pressure for 5 minutes.

Step 16

Quick release pressure by carefully turning vent with a wooden spoon to "Venting".

Step 17

Optional step: At this point, you can puree some or all of your saag with an immersion blender to achieve the consistency you want.

Step 18

Stir in tofu. Serve over basmati rice.