Dairy-Free Tofu Saag

1. Prepare the Tofu Paneer

Press the tofu to remove excess moisture, then cut it into cubes. In a medium bowl, whisk together the miso paste, 2 tablespoons of lemon juice, lemon zest, 1 tablespoon of vegetable oil, a pinch of salt, and some freshly ground black pepper. Toss the tofu cubes in the miso mixture until they’re well-coated. Spread the tofu cubes out on a foil-lined rimmed baking sheet and bake them in a preheated oven at 400°F (200°C) for about 20 minutes, or until they’re firm and golden-brown.

2. Prepare the Cauliflower Purée

In a small saucepan, combine the nut milk and cauliflower florets with a pinch of salt. Bring to a simmer over medium heat and cook until the cauliflower is tender, about 10 minutes. Use a hand blender or transfer to a countertop blender to purée the mixture until smooth.

3. Make the Spinach Mixture

In a large saucepan or saucier, heat the remaining 2 tablespoons of vegetable oil over medium heat. Add the minced garlic, ginger, and chilies, and sauté for about a minute until fragrant. Stir in the ground coriander, cumin, turmeric, and the smashed cardamom pod, and cook for about 30 seconds to bloom the spices.

4. Cook the Greens

Gradually add the spinach and arugula or mustard greens, one handful at a time, allowing each addition to wilt down before adding more. Cook the greens for about 5 minutes, stirring frequently, until they are wilted and tender.

5. Combine and Serve

Stir in the cauliflower purée and the remaining tablespoon of lemon juice, and mix well. If the mixture seems too thick, add a bit of water to adjust the consistency. Finally, add the baked tofu cubes to the saucepan, stirring gently to combine them with the spinach mixture. Season to taste with salt and freshly ground black pepper, and serve immediately.