• Marinate: In a medium bowl, mix together chili powder, garam masala, salt, lemon juice and water or yogurt. Add pressed tofu and gently coat the marinade. Cover and rest until needed later or in the refrigerator overnight, up to 2 days.

How to make palak/ spinach curry

• Heat oil in a pan and add onion, ginger, garlic and green chilies. Saute for 5 to 6 mins, until transparent.
• Add tomatoes & sauté until mushy. Pour ¼ cup water. Cook covered until the tomatoes and onions become soft.
• Stir in the spinach and saute until wilted & the raw smell is gone, for 4 to 5 mins.
• Cool down and transfer to a blender. Add the soaked cashews with the soaking liquid or coconut milk.
• Blend to a smooth puree, adding more water/ coconut milk to bring to a consistency (I used ¼ cup more). Return to the pan & stir in salt, cardamom, garam masala & cumin powder. Cook for 3 to 5 mins, until thick.
• Add crushed kasuri methi and turn off.

Cook Tofu

• Pan Fry: Meanwhile, heat oil in a pan and add the marinated tofu. Pan fry until golden, turn with a spoon and fry on all sides. (Takes me about 6 to 7 mins.) Optionally add butter and mix well to coat the tofu with melted butter.
• Air Fry or Bake: If you want to air fry or oven bake, preheat the oven to 400 F or 200 C for 15 mins. Spread the tofu on a prepared baking sheet and air fry or bake for 15 mins, shaking after 9 mins.

Assemble Palak Tofu

• Mix in 1 tablespoon lemon juice to the palak gravy. Layer the pan fried tofu over the curry.
• Optionally garnish with coconut milk or whisked Greek yogurt. Serve Palak Tofu with flatbreads like roti, chapati, naan, bread or over rice.