Get ready to rethink tofu! I'm launching a new series spotlighting my absolute favourite tofu creations. To kick things off, we're diving into a vibrant spinach tofu curry. This healthy, plant-based dish, simmered in a warming blend of spices, is guaranteed to convert even the most sceptical tofu eater!
Vegan, nut free, gluten free | Serves 2 | MAIN
Ingredients:
- 240g firm tofu
- 1 onion
- 1 clove of garlic
- 1 small piece of ginger
- 150g tomatoes
- 120g spinach
- 4 tablespoons olive oil
- 2 cardamom pods
- 1/2 teaspoon coriander seeds
- 1/2 teaspoons curry powder, turmeric powder
- 1/4 teaspoons cumin powder, chilli flakes, garlic granules
- Salt and pepper
- 1 teaspoon tomato paste
- 300ml liquid vegetable stock
Steps:
1.Cut the tofu in cubes.
2.The cut in small pieces the onion, garlic clove, ginger and tomatoes.
3.In a saucepan, blanch the spinach in some hot water for 2 minutes, then transfer it a bowl of ice water.
4.In a wide pan, add half of the oil and the tofu cubes with a pinch of salt and sauté them until golden, then set aside.
5.In the same pan, add the remaining oil, along with the cardamon pods and the coriander seeds.
6.Toast for a minute, then add the onion and sauté for 8-10 minutes, on a low heat.
7.Then add the garlic and ginger and sauté for a minute.
8.Add the rest of the spices and the chopped tomatoes and cook them for 3-4 minutes.
9.Add the tomato paste and cook it for a minute.
10.Add the tomato-onion mixture in a blender, along with the blanched spinach and half of the vegetable stock and blend.
11.Add the tofu cubes back into the pan, along with the spinach sauce and the rest of the vegetable stock, and cook on low for 5 minutes.
12.Taste and adjust the seasoning if needed.
13.Serve with basmati rice.
Enjoy!
