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.
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
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.
Notes
Substitute tofu with tempeh or chickpeas for variety.
Add coconut milk for a richer sauce.
Increase jalapeño or add cayenne for more heat.
Add roasted bell peppers or mushrooms for extra texture.
Store leftovers in an airtight container in the fridge for up to 4 days; reheat sauce gently and crisp tofu separately.
Freeze sauce and tofu separately for up to 2 months; thaw in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté and Blend
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
