https://www.theguardian.com/food/2024/dec/21/vegan-coconut-tomato-and-saag-tofu-recipe-meera-sodha?CMP=Share_iOSApp_Other
500 gr firm tofu, cut into 1½cm x 1½cm pieces
Fine sea salt
3 tbsp white wine vinegar
4 tbsp rapeseed oil
1 large onion, peeled and finely chopped
5 fat garlic cloves, peeled and minced
3cm x 2cm piece fresh ginger, peeled and finely grated
1-2 green finger chillies, to taste, finely chopped
400g tin chopped tomatoes
1 tbsp tomato puree
½ tsp ground turmeric
1½ tsp ground cumin
1½ tsp ground coriander
1kg frozen chopped spinach, defrosted
400ml tin coconut milk
Heel erg lekker, net echt
Put the tofu (hieft niet geperst), a tablespoon of salt and the vinegar in a bowl, pour over 600ml boiling water, then stir and put to one side.
Heat the oil in a large saucepan, then add the onion and cook, stirring often, for 10 minutes, until soft, shiny and pale gold. Add the garlic, ginger and chilli, and cook for three to four minutes, just until the garlic starts to colour and before it catches and burns. Add the tinned tomatoes, cook, stirring occasionally, for seven minutes, until the oil starts to separate, then stir in the tomato puree, turmeric, cumin and coriander. Add the spinach, stir to mix, then cook, stirring intermittently, for 10 minutes. Pour in the coconut milk, add a teaspoon and three-quarters of salt, and cook for another 15 minutes.
Drain the tofu (hoeft niet geperst) add it to the spinach pan and cook for five minutes, to warm through. The spinach should by now be silky, rich, nearly black and homogenous. If it isn’t, keep on cooking it.
Taste and check you’re happy with the seasoning, then take off the heat and serve with rice and/or naan or flatbreads.