Recipe: Tofu Spinach Curry

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.