A vegan version of the Indian dish palak paneer, this comfort food features tofu cubes and a creamy spinach sauce with bold spices.
Bring a large pot of water to a boil. (If you don't mind getting two pots dirty, you can work on step 3 while you wait.) Add spinach and cook for 30 seconds to wilt it. Remove and drain.
Add spinach to a blender with canned tomatoes. Blend until almost smooth.
Melt coconut oil in a pot, then add diced onion and cook on medium heat for 10 to 12 minutes. Add spices and salt, and stir to coat the onions. Cook for another minute.
Add spinach puree and coconut milk to the pot with the onions and spices, and cook for 20 minutes.
Stir in cubed tofu, and cook for an additional 5 minutes.
Serve with rice or naan.