Tofu & Spinach Curry

I’m still trying to find the best way to flavour Tofu…

I love the idea of tofu, but everytime I’ve used it in something I’ve found it to be a bland, pointless addition to whatever dish I was making.

So I decided to have a go at using it in a curry. To be honest, I haven’t seen many recipes for tofu curries but after creating this dish, I’m not sure why!

The mix of Indian spices worked really well to give the tofu a nice flavour. Combined with the twin-textured tofu, soft on the inside but a slight crisp outer made this meal alot more interesting to eat than when I’ve used tofu in the past.

Let me know what you guys think! (And if you have any other ideas on favouring tofu, drop me a comment at the bottom!)

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Tofu & Spinach Curry

Ingredients
Tofu
Large Handful of Spinach
2 Medium Onions
3 Cloves Garlic
1cm Garlic

1 Tin of Chopped Tomatoes
250ml Stock
2 tsp Garam Masala
1 tsp Cumin
1 tsp Chili Powder
1 tsp Paprika
1/2 tsp Turmeric
1/2 tsp Ground Coriander

Method

– Roughly slice the onions and fry in a saucepan with a low calories spray (or a little oil) over a medium heat until the onions start to brown

– Finely chop the garlic and the ginger, add to the saucepan and allow to cook for a couple of minutes.

– Add the Garam masala, cumin, turmeric, chili powder and coriander to the pan and stir before adding the stock. Simmer for 5 minutes.

– Once the stock has started to reduce add the tomatoes.

– In the meantime, slice the tofu into squares and coat with a little oil/low cal spray, 1 tsp of paprika and a pinch of garam masala and salt.

– Place the tofu into a heated frying pan, turning regularly so all sides start to brown.

– 2 minutes before the end add the spinach to the saucepan before finally adding the now cooked tofu.

– Serve with rice and enjoy!

12 Comments Add yours

  1. I think you could use almost any Asian seasoning. I spent almost two years in VIetnam and we had a choice of meat or vegetarian lunch every day. The vegetarian was almost always a good choice for the white guy palate. It often contained tofu. Some of which had amazing flavors and texture!

    Like

  2. ebbeybear says:

    This might be fun to try with paneer too =) Look delicious, great work!

    Liked by 1 person

  3. Emma Goodman says:

    Looks good. One way I use to improve mouth feel of tofu is to cut into cubes and roll in corn starch or arrowroot. Then fry in hot oil.

    Liked by 1 person

    1. Sounds like a good tip! Thank you 😊 xx

      Like

  4. awesome recipe! ive actually used tofu in my own spinach curry dish when I’m teaching cooking classes as a vegan option. And after u fry up the tofu cubes, toss them (while hot) in some chaat masala and then put on top of spinach when serving. :O)

    Liked by 1 person

  5. tgentryfunk says:

    I tried this recipe without oil and it worked perfectly! It was tasty and really had a wonderful flavor. Thank you for sharing.

    Liked by 1 person

    1. Amazing! Did you take a photo?

      Like

      1. tgentryfunk says:

        No, but I’m making it again this weekend.

        Liked by 1 person

      2. Send me a photo and I’ll add it to the blog! So glad you liked it!

        Liked by 1 person

  6. Fry your tofu before cooking it. It absorbs the seasonings/sauce better. I love tofu curry. I make red, yellow, green or white curry. Try also sweet sour tofu, yum!

    Liked by 1 person

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