Tomato And Spinach Tofu Curry Recipe

Recipe By Slurrp

This tomato and spinach tofu curry is a flavorful and nutritious dish that combines the creaminess of tofu with the tanginess of tomatoes and the freshness of spinach. The tofu is marinated in a blend of spices and then simmered in a rich tomato-based curry sauce. The addition of spinach adds a vibrant green color and a boost of vitamins and minerals. Serve this curry with steamed rice or naan bread for a satisfying and healthy meal.

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Ingredients for Tomato And Spinach Tofu Curry Recipe

  • 1/4 Block Of Tofu, Pressed And Cubed
  • 1/4 tablespoon Turmeric Powder
  • 1/4 tablespoon Cumin Powder
  • 1/4 tablespoon Coriander Powder
  • 1/2 tablespoon Oil
  • 1/4 Onion, Diced
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1/2 Tomatoes, Diced
  • 1/2 tablespoon Tomato Paste
  • 1/4 cup Vegetable Broth
  • 1/2 cup Spinach
  • As required Salt And Pepper To Taste
  • as needed Optional Garnish: Fresh Cilantro Or Chopped Green Onions

Directions: 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.
Nutrition
value
204
calories per serving
16 g Fat5 g Protein9 g Carbs10 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    5g
  • Carbs
    9g
  • Fiber
    10g

MacroNutrients

  • Carbs
    9g
  • Protein
    5g
  • Fiber
    10g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    108mg
  • Iron
    5mg
  • Vitamin A
    3641mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    164mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    74mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    129mg
  • Manganese
    3mg
  • Phosphorus
    84mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp