Name: Spinach Curry Sauce with Crispy Tofu
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
Ingredients: 1 tablespoon olive oil; 2 yellow onions, chopped; 4 large garlic cloves, chopped; 1 inch fresh ginger, peeled and chopped; 2 celery stalks, chopped; 1/2 teaspoon turmeric; 3 teaspoons ground coriander; 1 teaspoon smoked paprika; 1 jalapeño; 1/2 cup vegetable stock; 10 ounces fresh spinach; Salt, to taste; Black pepper, to taste; Chili flakes, for garnish; Cilantro, for garnish; 1 tablespoon olive oil; 1 package firm tofu, drained; 3 teaspoons ground coriander; 1 teaspoon smoked paprika; Salt, to taste; Black pepper, to taste

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I love a meal that’s comforting, vibrant, and packed with flavor, and this Spinach Curry Sauce with Crispy Tofu hits all those marks. The creamy, spiced sauce pairs perfectly with golden, crunchy tofu, making it one of my favorite plant-based dinners.

Spinach Curry Sauce with Crispy Tofu

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

2 yellow onions, chopped

4 large garlic cloves, chopped

1 inch fresh ginger, peeled and chopped

2 celery stalks, chopped

½ teaspoon turmeric

3 teaspoons ground coriander

1 teaspoon smoked paprika

1 jalapeño

½ cup vegetable stock

10 ounces fresh spinach

Salt, to taste

Black pepper, to taste

Chili flakes, for garnish

Cilantro, for garnish

1 tablespoon olive oil

1 package firm tofu, drained

3 teaspoons ground coriander

1 teaspoon smoked paprika

Salt, to taste

Black pepper, to taste

Directions

I start by preparing the tofu. I drain it, wrap it in paper towels, and let it sit for about 30 minutes to remove excess moisture. Then I cut it into small cubes. I heat olive oil in a pan, add the tofu, and let it cook undisturbed for 5 minutes. I sprinkle the tofu with ground coriander, smoked paprika, salt, and black pepper, gently toss, and cook for another 5 minutes. I turn the pieces once more and cook for 5 additional minutes until they’re golden and crisp, then remove them from the heat.

For the sauce, I heat olive oil in another pan and sauté the onions for about 15 minutes until they’re soft and lightly caramelized. I add garlic and ginger and cook for 3 minutes, then stir in celery, turmeric, coriander, and smoked paprika, cooking for 2–3 minutes more. I transfer the mixture to a blender, add the jalapeño, vegetable stock, and spinach, and blend until smooth and creamy. I season with salt and black pepper.

To serve, I pour the spinach curry sauce into a bowl and fold in the crispy tofu—or I sometimes serve the tofu on top with the sauce spooned over it. Finally, I sprinkle chili flakes and cilantro for garnish.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Servings: 6 servings

Variations

I sometimes like to switch up the tofu with tempeh or chickpeas for variety. If I want a richer sauce, I add a splash of coconut milk when blending. For more heat, I increase the jalapeño or add a pinch of cayenne. I also enjoy adding roasted bell peppers or mushrooms for extra texture and flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I gently warm the sauce on the stove and crisp the tofu separately in a pan for the best texture. This dish also freezes well—I usually freeze the sauce and tofu separately for up to 2 months and thaw in the fridge before reheating.

FAQs

Can I use frozen spinach instead of fresh?

Yes, I often use frozen spinach. I thaw it first and squeeze out excess water to keep the sauce from becoming too thin.

What can I serve with this curry?

I love serving it with steamed rice, quinoa, or warm naan. It’s also great over roasted vegetables for a low-carb option.

Can I make this recipe oil-free?

Yes, I sauté the vegetables in a little vegetable broth instead of oil, and bake or air-fry the tofu for a crispy texture.

How spicy is this curry?

It has a mild heat from the jalapeño, but I can adjust it by adding more chili flakes or using a hotter pepper.

Can I prepare this ahead of time?

Absolutely. I prepare the sauce a day in advance and store it in the fridge. I cook the tofu fresh before serving to keep it crispy.

Conclusion

I always feel satisfied after making this spinach curry sauce with crispy tofu. It’s vibrant, comforting, and packed with flavor, yet easy enough for a weeknight dinner. Every time I serve it, I love seeing how the creamy sauce and crunchy tofu come together, and it never fails to make a wholesome, nourishing meal feel special.

📖 Recipe:

Spinach Curry Sauce with Crispy Tofu

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Author: Cheryl
Total Time: 35 minutes
Yield: 6 servings
Diet: Vegan

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Description

A comforting and vibrant plant-based dish featuring crispy tofu in a creamy, spiced spinach curry sauce. Perfect with rice, noodles, or toast for a wholesome meal.

Instructions

Drain the tofu, wrap in paper towels, and let sit for 30 minutes to remove excess moisture. Cut into small cubes.
Heat olive oil in a pan and cook tofu undisturbed for 5 minutes. Sprinkle with ground coriander, smoked paprika, salt, and black pepper, gently toss, and cook for another 5 minutes.
Turn tofu once more and cook for an additional 5 minutes until golden and crisp, then remove from heat.
For the sauce, heat olive oil in another pan and sauté onions for 15 minutes until soft and lightly caramelized.
Add garlic and ginger, cooking for 3 minutes, then stir in celery, turmeric, coriander, and smoked paprika, cooking for 2–3 more minutes.
Transfer the mixture to a blender, add jalapeño, vegetable stock, and spinach, and blend until smooth and creamy. Season with salt and black pepper.
To serve, pour the spinach curry sauce into a bowl and fold in the crispy tofu or serve tofu on top with sauce spooned over it.
Garnish with chili flakes and cilantro.