Palak tofu (vegan palak paneer)

Discard the packing water, rinse the tofu and wrap in paper towels about 5 minutes; cut into large cubes.

Toss the tofu with half a teaspoon of salt, a quarter teaspoon of crushed black pepper and a teaspoon of lemon or lime juice; marinate about 10 minutes.

Add the roughly chopped, washed spinach to a pot of boiling water with a quarter teaspoon of turmeric; once it returns to the boil cook exactly two minutes, uncovered.

Plunge the spinach into ice cold water for about a minute; drain.

Blend the spinach with the coriander leaves and stalks to a fine paste.

Heat 2 to 3 tablespoons of mustard oil on high until smoking; reduce to medium and add a teaspoon of cumin seeds.

When the seeds crackle add the sliced onion and stir on medium until pale and soft; add the chopped garlic and green chili and stir until the garlic browns a little.

Add two chopped small tomatoes, raise the heat and stir until soft and mushy, about a minute.

Reduce to medium; add a quarter teaspoon of turmeric and two teaspoons of coriander powder with a splash of water so the spices do not burn.

Add the tofu and stir gently to coat; add a teaspoon of salt, then the spinach paste and the half cup of water rinsed through the blender. Keep the pan uncovered.

As soon as it boils add half a teaspoon of sugar and about two teaspoons of lemon or lime juice; mix and take off the heat immediately.