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★★★★★

5 from 4 reviews

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

  1. Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté till onions are tender – about 10 minutes
  2. Move onions/garlic/ginger to the sides of the pan and add cubed tofu
  3. 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)
  4. Add in the turmeric, smoked paprika and coriander and stir well
  5. Then add in the Pomì strained tomatoes and the Pomì chopped tomatoes
  6. Add in the spinach and salt and pepper and let simmer uncovered for 12-15 minutes till thickened
  7. Add in the coconut milk, stir well and let simmer another 2 minutes
  8. Garnish with parsley and serve warm with rice, naan or pasta and enjoy

Find it online: https://honestcooking.com/tomato-spinach-tofu-curry/

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