Emerald Methi Spinach Pulao with Pan-seared Tofu

Rinse 1 1/2 cups of Basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain.

Press the 14 oz block of firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 1 tbsp of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Sear the tofu cubes until golden brown on all sides (about 5-7 minutes). Remove tofu from the pot and set aside.

In a blender, combine 3 cups packed spinach, 1 cup methi leaves, 2 green chilies, 1 inch of ginger, and 4 garlic cloves with a splash of water (about 2 tbsp). Blend into a coarse green paste.

In the same pot used for the tofu, add the remaining 1 tbsp oil. Once hot, add 1 tsp cumin seeds. When they sizzle, add 1 medium finely chopped onion. Sauté for 4-5 minutes until the onions are translucent and starting to brown.

Add the prepared green paste to the onions. Cook for 3-4 minutes over medium heat to remove the raw smell of the greens. Stir in 1/4 tsp turmeric and 1 tsp garam masala.

Add the drained rice to the pot and gently toast it with the green masala for 1 minute. Add 2 1/2 cups of water and 1 1/2 tsp salt. Stir gently.

Bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 15 minutes.

Turn off the heat. Quickly open the lid to gently fold in the pan-seared tofu and 1 tbsp lemon juice. Cover again and let it rest (steam) for 5-10 minutes before fluffing with a fork and serving.