A culinary fusion! Made with curried tofu "cheese" and Indian-spiced spinach gravy, these individual vegan palak paneer pizzas are served over toasted naan for a quick and easy weeknight meal.
Begin with marinating the tofu. Cut tofu into small 1/2 in x 1/2 inch squares. In a shallow, flat container combine all the ingredients for the marinade. Add tofu and toss to fully saturate.
Preheat the oven to 400 degrees.
In a large frying pan heat oil over medium heat. Add onions and sauté until translucent – about ten minutes. Add garlic and ginger and sauté for 2 more minutes. Add spices, stirring to coat vegetables. You may need to add a couple of tablespoons of water to get spices fully incorporated. Stir in the chopped tomato and remove from heat.
In a food processor or blender, puree the onion/tomato mixture with spinach. Return to sauté pan and add tofu. Cook for 5 more minutes.
Lightly brush olive oil on all 4 pieces of naan. Cook for 5 minutes. Remove from oven and spread a thin layer of palak paneer on each piece of naan. Bake for 8-10 more minutes. Remove from oven and top with cashew cream, green onions, and cilantro. Serve immediately.
To make cashew cream, soak 1/4 cup of cashews in water. Drain and place in a high powered blender with 1/4 cup water and 1/2 tsp salt. Blend until completely smooth. Store cashew cream in an airtight container in the refrigerator for up to 7 days.