Go Back

Shashi Charles
5 from 2 votes
Prep Time 5 mins
Cook Time 27 mins
Total Time 32 mins
Course Main
Servings 4 to 6 servings


  • 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


  • 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