You’re going to love this tofu, spinach curry. There are a few steps in making it, but don’t worry, it’s actually easier than you think!
This recipe yields anywhere from 2 - 4 servings as it is written below. I often like to opt for more tofu, so if you want something even heartier, opt for 2 blocks of tofu instead of just one, and double the ingredients in the tofu section.
You can store leftovers in an airtight container for up to 5 days! So delicious!
Ingredients
Tofu
1, 15-ounce block firm tofu (drained, patted dry, and cubed)
1 ½ tsp curry powder
1 tsp ground pepper
1 tsp paprika
1 Tbsp coco aminos
1/4 tsp sea salt
2 tsp nutritional yeast
Curry Sauce
5 cups spinach
1 ½ Tbsp avocado oil
1 ½ tsp cumin seed
2 Tbsp minced ginger
1 medium diced white onion
1 full jalapeno pepper (remove seeds for less spice)
1 tsp red chilli flakes
1, 15-ounce can diced tomatoes (slightly drained)
4 cloves garlic (minced)
1/4-1/2 cup vegetable broth or bone broth
1 ½ Tbsp avocado or coconut oil (or sub water + add more as needed)
2 tsp additional curry powder
1 tsp garam masala
1/3 cup full fat coconut milk
How to Make it:
Preheat the oven to 400 degrees.
Slightly press the tofu (don’t smush it, just apply some firm pressure on it to let some of the water drain). Then cube it up, and place it in a bowl with the tofu spices above. Set it aside.
Heat a medium a skillet (or a cast iron skillet) and sauté the tofu for ~5 minutes, flipping midway to make sure they get browned on both sides. Then transfer to the hot oven and bake for 15 - 20 minutes, or until fully browned.
Heat a separate skillet (again, I used a cast iron pot) over medium heat. Once hot, add oil and cumin seed, ginger, onion, and jalapeno pepper. Sauté for about 5 minutes. Then add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
Add spinach to the sauce, stir until it’s mostly wilted.
Add the tomato/spinach mixture to a blender. Add and the broth (or water). Blend until smooth. Set this aside for a moment.
Reheat the same skillet, add remaining oil, curry powder, and garam masala. Stir. Then add the spinach sauce from the blender and cook allow to heat up together.
Remove tofu once it’s ready from the oven.
Add the tofu to the bowl and top with the sauce + a bit of full-fat coconut milk. Top with cilantro. Serve with rice for an extra hearty meal.
ENJOY!
Recipe modified from the Minimalist Baker.