Name: Smoky Tandoori-Style Tofu Tikka Masala with Baby Spinach (Dairy-Free)
Prep time: 25 min
Cook time: 25 min
Total time: 110 min
Yield: 4 servings
Cuisine: Indian-inspired (Tikka Masala, North Indian technique)
Ingredients: 720 g Extra-firm tofu, pressed and cut into 2–3 cm (3/4–1") cubes; 4 tbsp Neutral oil (for searing and sauce); 1.5 tbsp Fresh lemon juice; 4 tbsp Fresh cilantro, chopped (garnish); 240 g Baby spinach (loosely packed); 120 g Unsweetened coconut yogurt (full-flavor, for marinade); 2 tbsp Fresh ginger, grated (for marinade); 2 tbsp Fresh garlic, minced (for marinade); 2 tsp Smoked paprika (for smoky tandoori note); 2 tsp Kashmiri or sweet red chili powder (adjust to heat preference); 1 tsp Ground cumin (for marinade); 2 tbsp Lemon juice (for marinade); 1 tsp Salt (for marinade); 200 g Yellow or brown onion, finely chopped; 3 cloves Garlic, minced (for sauce); 1 tbsp Fresh ginger, grated (for sauce); 560 g Canned crushed tomatoes or tomato passata; 1.5 tsp Garam masala; 1 tsp Ground fenugreek (kasuri methi) or 1 tsp dried fenugreek leaves, crushed between your palms; 1 tsp Ground coriander; 1/2 tsp Turmeric; 1 tsp Sugar or maple syrup (optional, to balance acidity)

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