Tomato And Spinach Tofu Curry Recipe

Cooking Directions

• STEP 1.Start by marinating the tofu in a mixture of spices, such as turmeric, cumin, and coriander.
• STEP 2.In a large pan, heat some oil and sauté onions and garlic until they are soft and translucent.
• STEP 3.Add the marinated tofu to the pan and cook until it is lightly browned on all sides.
• STEP 4.Next, add diced tomatoes, tomato paste, and vegetable broth to the pan. Stir well to combine.
• STEP 5.Simmer the curry sauce for about 10 minutes to allow the flavors to meld together.
• STEP 6.Add the spinach to the pan and cook until it wilts down.
• STEP 7.Season the curry with salt, pepper, and any additional spices to taste.
• STEP 8.Serve the tomato and spinach tofu curry hot with steamed rice or naan bread.
• STEP 9.Garnish with fresh cilantro or chopped green onions, if desired.

Cooking Tips

• Press the tofu before marinating to remove excess moisture and improve its texture.
• Feel free to adjust the spice level by adding more or less chili powder or red pepper flakes.
• For a creamier curry, you can stir in some coconut milk or cashew cream at the end of cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave before serving.
• Serve the tomato and spinach tofu curry hot with steamed rice or naan bread.
• Garnish with fresh cilantro or chopped green onions, if desired.