To serve: 2 store-bought whole wheat chapatis or roti (or cooked brown rice)
Kitchen utensils: Preheat the oven to Line a sheet pan with parchment paper; Tofu press or 2 clean tea towels and a weight such as a heavy book; Fine grater or microplane; Large skillet
- First, make the paneer. Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate, and put a weight on top. Leave for at least 30 minutes to drain off any liquid and firm up. Zest, halve, and juice the lemon into a mixing bowl. Add the nutritional yeast, miso paste, and coconut oil and mix with a fork to combine. Cut the pressed tofu into ½-inch cubes. Tip the cubes into the mixing bowl, toss to coat, and leave to marinate for 25-30 minutes. Spread the cubes out on the lined sheet pan, put the pan in the oven, and bake for 20-30 minutes, until golden, turning them once, halfway through cooking time.
- Now, make the saag. Peel and finely dice the onion. Peel and grate the garlic. Peel the ginger by scraping off the skin with a spoon, then grate it. Dice the tomatoes. Roughly chop the spinach.
- Heat the oil in the large skillet over medium heat. Add the cumin seeds and stir for 30 seconds. Add the onion and a pinch of salt and cook, stirring, for 5-7 minutes. Add the garlic and ginger and stir for 1 minute. Add the garam masala, turmeric, and chili flakes and stir for 30 seconds. Add the tomatoes and stir for 3-4 minutes. Add the spinach and stir for 2 minutes. Finally, add the soy cream and stir for 2 minutes, until the saag has a creamy consistency. Taste the saag and season to perfection with salt and pepper.
- Transfer the saag to a serving bowl. Take the paneer out of the oven. Place the paneer cubes on the saag and serve immediately with brown rice, whole wheat chapatis, or roti.