Saag Tofu with Naan Bread

Press the tofu to remove excess water. Cut into 1/2 inch cubes.

Heat oil in a large skillet or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides. Remove from the skillet and set aside.

In the same skillet, add the chopped onion and cook until softened and translucent, about 5 minutes. Add the grated ginger, minced garlic, and chopped green chilies. Cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, stirring constantly.

Add the spinach and mustard greens (if using) to the skillet. Cook until wilted, about 5-7 minutes. If using frozen spinach, make sure it's fully thawed and drained.

Transfer the spinach mixture to a blender or food processor and blend until smooth. Be careful when blending hot liquids!

Pour the blended spinach mixture back into the skillet. Add the vegetable broth, coconut milk, garam masala, turmeric powder, cumin powder, and coriander powder. Bring to a simmer and cook for 10 minutes, stirring occasionally.

Add the cooked tofu to the skillet and stir to combine. Season with salt to taste.

Simmer for another 5 minutes to allow the flavors to meld.

While the Saag Tofu is simmering, warm the naan bread according to package directions (you can use a dry skillet or the oven).

Stir in the lemon juice and fresh cilantro.

Serve the Saag Tofu hot with warm naan bread.