Recipe: A fresh take on palak paneer

A traditional palak paneer really showcases spinach at its best, much like it is right now in B.C., tender, vibrant and flavourful. Usually, the spiced spinach base is served with cubes of soft paneer which is an Indian cheese, but here I’ve swapped out the cheese for tofu and veganized the dish. The tofu offers a similar texture along with a boost of plant-based protein. Cashews replace cream, creating a silky, full-bodied spinach base that tastes deep and rich like the original. Even with these small swaps, the final result is still comforting, familiar and delicious.