12 ounces extra-firm tofu
1 tbsp yellow miso paste
3 tbsp lemon juice
1 tbsp lemon zest
3 tbsp vegetable oil
Salt and pepper
6 oz almond, soy, rice, or cashew milk
6 oz cauliflower florets (about 1/3 of a small head of cauliflower)
4 cloves garlic minced
1-inch knob ginger peeled and minced
1 to 4 green or red Thai chiles (depending on your heat preference), stemmed and finely minced
1 tsp ground coriander seeds
1 tsp ground cumin seeds
1 tsp ground turmeric
1 cardamom pod, smashed
16 oz spinach (see note)
For the tofu, place oven rack in center and heat oven to 375°F. Press tofu firmly between paper towels to remove excess moisture. Cut into 1 1/2–inch cubes. In a medium bowl, whisk together miso paste, 2 tbsp lemon juice, lemon zest, and 1 tbsp oil. Season generously with salt and pepper. Add tofu to the bowl and gently toss to coat. Arrange tofu evenly on a foil-lined baking sheet. Bake in oven until golden brown, around 20 minutes,a and then remove and set aside.
To prepare the cauliflower purée, combine vegan milk and cauliflower in a small saucepan. Season with salt and bring to a simmer. Cook until cauliflower is tender, about 10 minutes. Purée mixture in a blender and set aside.
To cook the spinach, heat remaining 2 tbsp vegetable oil in a large saucepan over medium heat until shimmering. Add garlic, ginger, and chilies and stir for about a minute until fragrant and lightly browned. Add coriander, cumin, turmeric, and cardamom pod and continue to stir for about 30 seconds. Add spinach one handful at a time, stirring and adding more as the greens wilt. (NOTE: Mature curly spinach works best for this dish. Baby spinach turns mushy when cooked.) Reduce heat to low and cook, stirring occasionally, until greens are fully wilted. Stir in cauliflower purée and continue to cook about 5 minutes longer. Stir in tofu cubes and remaining lemon juice. Season with salt to taste if needed and serve.