Saag "Paneer"

This is my vegan version of an Indian favorite. Instead of using the traditional paneer cheese, I substituted tofu. Both have a mild and creamy flavor, so the difference isn't that noticeable. This doesn't taste exactly like what you'd get at a restaurant because I'm omitting heavy cream and butter, but it still tastes pretty darn good. The spices can be a little bit hard to come by if you don't have an Indian grocer nearby, but you can substitute curry powder for the garam masala and omit the amchur powder, if necessary.

1 15-ounce package extra firm tofu, drained and cut into 1 inch cubes
1/4 cup vegetable oil
3 whole dried red chilies
3 cloves garlic, minced
1 medium onion, halved and thinly sliced
2 tablespoons vegetable oil spread
1 10-ounce package frozen chopped spinach, thawed (do not drain)
1/4 cup water
1/2 cup unsweetened soy milk
1 teaspoon whole cumin seeds
2 teaspoons garam masala
1 teaspoon coriander powder
1 teaspoon amchur (mango) powder
3/4 teaspoon salt

Heat the vegetable oil on medium heat in a large non-stick pan. Add the tofu cubes and fry each side until golden brown (about 2 minutes per side) then drain excess oil by placing on paper towels. Remove oil from pan leaving only 1-2 tablespoons and add vegetable oil spread, dried chilies and cumin seeds. Toast seeds on medium heat until fragrant (about 1-2 minutes) then add garlic, garam masala, coriander powder, amchur powder, and onions. Saute the onions for 5 minutes or until translucent then add spinach and tofu back into the pan. Stir in water and salt, then cover pan with lid and let cook for 10 minutes on medium-low heat, stirring occasionally. Add in soy milk and cover again to let cook for an additional 5 minutes. Remove red chilis after done cooking. Yield: 4 servings