Tofu, Spinach, and Green Pea Curry

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• 5/6 package Firm tofu
• 5/6 each Onion
• 2 3/8 teaspoons Cilantro
• 1 5/8 tablespoons Ginger
• 3 1/6 cloves Garlic
• 5/6 tsp Ground turmeric
• 1 1/6 tablespoons Cumin
• 1 5/8 teaspoons Garam masala
• 8 oz Spinach
• 2 3/8 tablespoons Olive oil
• 5/6 cup Vegetable broth
• 1 5/8 teaspoons Chili paste
• 5/6 each Lemon
• 11 1/2 oz Diced tomatoes
• 1 5/8 teaspoons Sugar
• 5/6 tsp Salt
• 5/6 cup Frozen peas
• 1/3 can Coconut milk

1. Gather your ingredients.
2. Drain extra-firm tofu, press it between clean kitchen towels and books or heavy skillets for at least 20-30 minutes, and then cut it into 1-inch cubes.
3. Meanwhile, prepare fresh ingredients: dice onion, mince cilantro, peel and grate fresh ginger, mince garlic.
4. Toast dry spices (ground turmeric, ground cumin, and garam masala) in a sauté pan for 4 minutes on medium heat. Once fragrant, remove from the pan and set aside.
5. In a food processor, combine onion, garlic, ginger, and one handful of spinach. Pulse until a pesto-like paste forms. Add handfuls of chopped spinach little by little for ease of processing until the entire bag is gone, scraping down the sides of your food processor until everything is processed evenly.
6. In a large skillet, heat oil over medium heat and add tofu, tossing the tofu constantly to avoid sticking/burning until all sides are golden and firm.
7. Then, toss tofu with toasted turmeric, cumin, and garam masala until tofu is coated.
8. Add spinach mixture, vegetable broth, chili paste, lemon juice, strained petite diced tomatoes, sugar, and salt. Stir until well-combined.
9. Simmer for about 8-10 minutes while some of the liquid cooks off.
10. Add frozen peas and stir to combine. Taste, add a pinch more salt if needed.****
11. Add coconut milk and stir.***** Simmer on the stove for an additional 10 minutes. Garnish with fresh cilantro to serve.