Description
Golden, pan-fried tofu cubes simmered in a rich and aromatic tomato-coconut sauce with fresh spinach. A simple, satisfying vegan curry perfect for any weeknight.
Ingredients
Units
Scale
- 2 tablespoons (30 ml) olive oil
- 1 red onion chopped
- 3 cloves garlic chopped
- 1 teaspoon (5 ml) freshly grated ginger
- 1 block (approx. 396-454g) extra firm tofu - drained and cubed
- 3 cups (710 ml) strained tomatoes
- 1 cup (237 ml) chopped tomatoes
- 1 teaspoon (5 ml) smoked paprika
- 1 teaspoon (5 ml) coriander powder
- 1/2 teaspoon (2.5 ml) turmeric
- Salt and pepper to taste (approx. 1/2 teaspoon salt and 1 teaspoon pepper)
- 2 cups (473 ml) fresh spinach
- 1/2 cup (118 ml) coconut milk
- parsley for garnish
Instructions
- Add olive oil, onion, garlic, and ginger to a pan over medium heat and sauté until onions are tender, about 10 minutes.
- Move the onions/garlic/ginger mixture to the sides of the pan and add the cubed tofu.
- Let the tofu cook for about 4-5 minutes, then flip and cook for another 4-5 minutes on the other side until the cubes are golden.
- Add in the turmeric, smoked paprika, and coriander and stir well.
- Then add in the strained tomatoes (3 cups / 710 ml) and the chopped tomatoes (1 cup / 237 ml).
- Add in the spinach, salt, and pepper and let simmer uncovered for 12-15 minutes until 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: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian