Saag Tofu

Directions

In a large bowl, whisk together the turmeric, cayenne, 2 teaspoon salt and 6 tablespoons olive oil. Drop in the cubes of tofu and gently toss, taking care not to break the cubes. Let the cubes marinate while you get the rest of your ingredients together and prepped.
Thaw and chop the spinach, then puree in a food processor until smooth.
Place a large nonstick skillet over medium heat, and add the tofu as the pan warms. In a couple of minutes give the pan a toss; each piece of tofu should be browned on one side. Fry another minute or so, and then remove the tofu from the pan onto a plate.
Add the remaining 3 tablespoons oil to the pan. Add the onions, ginger, garlic and chile. Sauté the mixture until it’s evenly toffee-coloured, which should take about 15 minutes – this is the important step. If you feel like the mixture is drying out and burning, add a couple of tablespoons of water.
Add the garam masala, coriander and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often, until the raw scent of the spices cook out, and it all smells a bit more melodious, 3 to 5 minutes.
Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add a little salt and 1 cup of water, stir, and cook about 5 minutes with the lid off.
Turn the heat off. Add the coconut milk, a little at a time to keep it from curdling. Once the coconut milk is well mixed into the spinach, stir in lemon juice. Add tofu. Turn the heat back on, cover and cook until everything is warmed through, about 5 minutes. Serve.