Tofu palak paneer

• 3 cloves of garlic
• 1 medium sized onion
• 1 tomato
• 200gr firm tofu
• 2 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp salt
• 1/2 tsp paprika
• 1 cup coconut cream, or coconut milk if not available
• 1 tsp turmeric
• 2 tsp garam masala
• 300gr unfrozen minced spinach

1. Mince garlic and ginger. Chop onion and tomato.
2. Dry and slice the tofu into small cubes.
3. In a broad pot, roast cumin at medium heat in the olive oil until fragrant.
4. Incorporate garlic, ginger, onion and salt and sautee until onions become transparent.
5. Add the tomato and paprika and cook for further 4 minutes.
6. Incorporate the coconut cream (or milk) and cook for a minute.
7. Add the remaining spices and the spinach, cooking for a few minutes.
8. Blend using and inmersion blender until you obtain a fine puree.
9. Add the tofu and cook for a few more minutes.

Sometimes I would first slightly fry the tofu, to make it crispy. It changes the texture of the dish, as compared with actual palak paneer, but it tastes a bit more interesting.