Ingredients
Scale
- 2 tablespoons olive oil
- 1 red onion chopped
- 3 cloves garlic chopped
- 1 teaspoon freshly grated ginger
- 1 block extra firm tofu – drained (I wrapped it in paper towels and cubed)
- 1 carton (or 3 cups Pomì strained tomatoes)
- 1 cup Pomì chopped tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste (I used 1/2 teaspoon salt and 1 teaspoon pepper)
- 2 cups fresh spinach
- 1/2 cup coconut milk
- parsley for garnish
Instructions
- Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté till onions are tender – about 10 minutes
- Move onions/garlic/ginger to the sides of the pan and add cubed tofu
- Let tofu cook about 4-5 minutes, then flip and cook 4-5 minutes on other side (you could cook the block of tofu and then cube it, but it’s just easier for me to cube it first and use a spatula and flip the cubes till they are golden)
- Add in the turmeric, smoked paprika and coriander and stir well
- Then add in the Pomì strained tomatoes and the Pomì chopped tomatoes
- Add in the spinach and salt and pepper and let simmer uncovered for 12-15 minutes till thickened
- Add in the coconut milk, stir well and let simmer another 2 minutes
- Garnish with parsley and serve warm with rice, naan or pasta and enjoy
- Prep Time: 5 minutes
- Cook Time: 27 minutes
- Category: Main