Vegan Paneer Saag

I had a bag of spinach sitting in the fridge begging to be used and as much as i love my usual lemon juice and soya sauce spinach i felt like being more adventurous. Google led me to this recipe which i used as a guide but i changed it up so i'll post my version. They used 1/3 cup of yoghurt but since the only soy yoghurt i had was peach i decided to sub 1/3 cup of white sauce but it needed way more than 1/3 of a cup of soymilk. Also i had no idea how much 6 bunches of spinach was so i used about 3/4 of a 200g bag. You can probably vary the amount to suit how much spinach you have but i love spinach and it gave the sauce such a wonderful, vibrant shade of green!

Ingredients

1 pack of tofu (not silken), well drained and cubed
1 TBsp garlic granules
2 TBsp curry powder
1 tsp cumin
1/4 tsp ginger
1 tsp cornstarch
1 tsp flour
30g margarine (approx. as i eyeballed it)
250-300ml soymilk (depending on how thick you want your sauce)
150g spinach (approx.)
lemon juice and soy sauce to taste

Fry tofu cubes in a little bit of oil  (the other recipe called for 2TBsp of oil but i don't like to use that much) till brown and crispy and set aside. Whizz the spinach in a blender till fine (or i guess you could just chop it but i was feeling lazy) and set aside. Gently melt the marg in a pot, add the flour, cornflour, garlic, cumin, ginger and curry powder to form a roux and cook over a low heat for a minute. Gradually add the soymilk a little at a time, stirring constantly to get rid of any lumps, let it simmer till it thickens. Add the spinach and tofu to sauce and gently heat (but don't let it bubble and keep stirring). Take off heat and add lemon juice and soy sauce to taste. We had it with basmati rice but it would have been lovely with some bread to mop up the sauce, but all the naan breads around here seem to have milk in them. Will have to bribe A into making naan bread for next time, as his bread always turns out way better than any of my pathetic efforts.