1 packet extra firm tofu (drained and cut in to 1" cubes)
2 tablespoons canola oil
4 cloves garlic (minced or grated)
3 tablespoons ginger (minced or grated)
1 tablespoon garam masala
1 tablespoon ground coriander
1 tablespoon ground cumin
⅛ teaspoon cayenne pepper (or more to taste)
1 teaspoon fine salt
2 cups tomato sauce
1 can coconut milk
600g frozen chopped spinach
150g fresh spinach (washed)
Using the fresh spinach toward the end of cooking gives the dish a more vibrant green colour. If prepping this dish in advance, hold off on adding the fresh spinach and blending until you're almost ready to serve.
Pre-bake your tofu to give it a firmer, chewier texture, pre-heat oven to 400F. Toss tofu cubes with a pinch of salt and pepper and bake on a lined baking sheet for 20 minutes or until lightly browned. Set aside.
In a large pot or dutch oven, heat oil over medium heat. Add garlic and ginger and sauté for about a minute. Add garam masala, coriander, cumin and cayenne and sauté for another minute until fragrant.
Add salt tomato sauce, coconut milk, and frozen spinach. Bring to a boil and reduce to a simmer. Cover and cook for 10-15 minutes until all the spinach is thawed.
Add fresh spinach, cover and cook for about 2 minutes until spinach is wilted.
Using an immersion or countertop blender, blend until spinach leaves are broken up into small pieces.