Cut tofu into 1-inch cubes. Pat-dry with a paper towel or clean kitchen towel. Evenly distribute and mix nutritional yeast and salt to the tofu.
Add oil to a large pan or wok over medium-high heat. Cook tofu for 5 minutes on each side, flipping only once.
Blend the thawed spinach and 1 cup of water until it's a paste. For a thicker paste, add less water, for a thinner paste, add more water. Set aside.
Add oil to a non-stick pan or wok over medium heat. Once hot, add the cumin seeds and cook until it begins to crackle. Then, add the onion, ginger, garlic, and chiles. Fry for 3-4 minutes. Add the chopped tomatoes, tomato paste, red chili powder, coriander powder, garam masala, turmeric, and salt to taste. Mix well.
Next, add the spinach paste and coconut milk - stir ingredients together. Lower heat and cook at medium-low with a lid for five minutes
Optional: pour the palak mixture back into the blender for a much smoother, consistent texture.
Add the cooked "paneer" tofu with the palak and mix well. Serve.
This recipe is an adaption of palak "paneer." It's not traditional, but we kept what we loved most about the recipe and turned it into a plant-based version of it.
For a creamy texture, be sure to include coconut milk. You can add more or less, depending on your preference.
Use good quality, (super or extra) firm tofu for this recipe. I don't recommend using frozen then thawed tofu. The texture is not suitable for this recipe.
If you're not into spicy dishes, you can omit the green chilies. On the other hand, if love spicy dishes - feel free to add more chilies.