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Start by making the tofu paneer. You need to press the tofu first. If you need more information on how to properly press tofu, check out my TOFU COOKING GUIDE.
Once you have pressed the tofu, cut the block into small cubes. Put the tofu in a large ziploc bag or a large bowl. Pour the lemon juice and olive oil on top. Then sprinkle the turmeric and salt on top. Toss to coat the tofu. Let it sit in the liquid for at least 30 minutes.
Now, preheat the oven to 400 degrees(F).
Remove the tofu cubes from the liquid and put them in a single layer on a sheet pan sprayed with non-stick spray.
Bake the tofu for 15 minutes, then flip the cubes of tofu and bake for 15 more minutes. The tofu should be golden brown.
While the tofu is baking, start the sauce, and get the water started to boil for the pasta.
Heat the olive oil on medium high in a large non-stick skillet.
Add the onions, garlic, ginger and green chilie. Saute, reducing heat as needed for about 10 minutes or until the onion is translucent and slightly brown.
Then add all the spices and toss to combine. Saute for another 1-2 minutes to cook the spices.
Squeeze as much liquid out of the thawed spinach as you can, then add it to the skillet. Saute for 5-7 minutes to cook the spinach. Season with a pinch of salt and pepper.
When the pasta water begins to boil, cook pasta according to package directions. Drain when the pasta is cooked.
Now, add the coconut cream to the spinach and stir to combine. Cook for another 1-2 minutes. Taste and adjust seasonings.
When the tofu, spinach and pasta are done, toss everything together and serve immediately.