Make the tofu paneer:

1. Combine the coconut milk, salt, and coconut vinegar in a deep glass dish. Add the tofu cubes and stir gently to coat. Cover and refrigerate for a few hours to marinate.
2. Preheat the oven to 350°F.
3. Line a baking sheet with a silpat or parchment. Remove the tofu cubes from the marinade and reserve the leftover marinade—you’ll use some at the end.
4. Arrange the tofu cubes on the prepared sheet. A little marinade will pool around them, and that’s okay. Bake for 45–60 minutes, rotating every 15 minutes, until the cubes are lightly golden around the edges and tender in the center.

Make the palak (spinach base):

1. Place the onion, garlic, and ginger in a food processor and blend into a paste.
2. Heat the vegetable oil in a medium pot over medium-low heat. Add the paste and cook for about 10 minutes, stirring occasionally, until slightly caramelized.
3. Reduce the heat to low. Add a pinch of salt, the curry powder, garam masala, cloves, fennel seeds, and chiles (if using). Cook for 1–2 minutes, then add the tomatoes and stir to combine.
4. In a separate pot, add the frozen spinach with 1 cup of water. Simmer until fully heated through (5–7 minutes). Transfer the spinach to a food processor, blend until smooth, then add it to the pot with the aromatics. Stir well.
5. Let the palak simmer on low while the tofu finishes baking.

Finish the dish:

• When the tofu is ready, lift the silpat from both sides and tip the tofu and browned bits into the pot. Stir gently to combine. Stir in about ⅓ cup of the reserved coconut marinade to finish the sauce.
• Garnish with fresh cilantro. Serve your vegan palak paneer with basmati rice and warm vegan naan.