• basmati rice
• 12 oz extra-firm tofu
• 2 TBL cumin seeds
• 13.5 oz can coconut milk
• 1 oz fresh ginger
• garlic
• 1 plum tomato
• bag of baby spinach (about 5 cups)
• 2 TBL garam masala
• 3 TBL olive oil
• s&p
• 1 tsp sugar
• 1 tsp white wine vin

1. Prep oven & cook rice

Preheat broiler with a rack in the upper third. Make rice

2. Prep & broil tofu

Drain tofu, cut into 1-inch cubes, then drain well on paper towels. Transfer to a rimmed baking sheet and toss with 1 tablespoon oil and a pinch each of salt and pepper. Broil on upper oven rack until lightly golden, 10–15 minutes.

3. Toast cumin seeds

Heat a large nonstick skillet over medium. Add cumin seeds; toast, stirring, until fragrant, 1–2 minutes. Transfer to a small bowl; reserve skillet for step 5. Transfer ¼ cup coconut milk to a small bowl; reserve for step 6.

4. Prep & blend sauce

Peel and roughly chop 2 teaspoons each of ginger and garlic. Roughly chop tomato. To a blender, add spinach, tomatoes, remaining coconut milk, chopped garlic and ginger, garam masala, 2 teaspoons of the cumin seeds, ¾ teaspoon salt, and a few grinds of pepper. Blend on high until smooth.

5. Cook sauce

Transfer sauce to reserved skillet; bring to a simmer over medium heat. Reduce heat to medium-low and simmer until slightly thickened and flavors have melded, about 10 minutes. Add tofu and simmer for 5 minutes more. Stir in 1 teaspoon sugar and 1 teaspoon vinegar. Season to taste with additional salt, pepper, and sugar.

6. Finish & serve

Fluff rice with a fork. Serve in bowls with palak tofu spooned over top. Drizzle with reserved coconut milk and remaining cumin seeds. Enjoy!