Creamy Vegan Saag Paneer (With Tofu) Recipe

Ingredients (16)

• 12 ounces (350g) extra-firm tofu
• 1 tablespoon (15g) yellow miso paste
• 3 tablespoons (45ml) lemon juice, divided, plus 1 tablespoon (5g) zest, from 2 to 3 lemons
• 3 tablespoons (45ml) vegetable oil, divided
• Kosher salt and freshly ground black pepper
• 6 ounces almond, soy, rice, or cashew milk (2/3 cup; 170ml)
• 6 ounces cauliflower florets or peeled sunchokes (170g; about 1/3 of a small head of cauliflower)
• 4 medium cloves garlic (about 20g), finely minced
• 1 (1-inch) knob ginger (about 20g), peeled and finely minced
• 1 to 4 green or red Thai chilies (depending on your heat preference), stemmed and finely minced
• 1 teaspoon ground coriander seed
• 1 teaspoon ground cumin seed
• 1 teaspoon ground turmeric
• 1 cardamom pod, smashed
• 8 ounces (225g) mature spinach, curly if available (see note)
• 8 ounces (225g) arugula or mustard greens, tough mustard green stems removed and discarded (see note)