Tofu and Spinach in Tomato Sauce


2 tsp coriander seeds

2 dried Kashmiri red chilis or 1 tsp sweet paprika

1/2 tsp ground cinnamon

1 clove

1/4 tsp ground cumin

1/4 tsp turmeric

1/8 tsp black pepper

1/4 cup chopped red onion

2 medium tomatoes, chopped 1 1/2 cup)

7 cloves of garlic

1 (1-inch) knob of ginger

1 green chili

3/4 cup water, divided

2 tsp avocado oil

1 cup packed spinach

2 tbsp. non dairy yoghurt

1/2 cup almond milk

1 tsp pink Himalaya sea salt

1/2 tsp raw sugar

1/2 tsp apple cider vinegar

14 ounces extra firm tofu

2 tbsp. cilantro


1. Heat a small skillet over medium heat. Dry roast the coriander seeds and chilis until fragrant, about 1 minute. Add the coriander seeds and red chilis to a blender. Add the cinnamon, cloves, cumin, and black pepper. Blend to a coarse powder.

2. Add the onion, tomato, garlic, ginger, green chili, and 1/4 cup water to the blender with the spices and blend to a smooth puree.

3. Heat the oil in a large skillet over medium heat. Add the blended puree and cook for 12 to 15 minutes. Stir occasionally, especially towards the end of avoid sticking. The mixture should change color slightly, leave oil on the sides, and thicken considerable.

4. Stir in the spinach and yoghurt and cook for 1 minute. Add the almond milk, 1/2 cup water, salt, sugar, and vinegar. Bring to a boil and cook for 5 minutes.

5. Press the tofu and cut it into 3/4 inch dice. Taste and adjust the salt, spices, and sugar, if needed. Add cayenne for heat if needed. Mix in the tofu and another 1/4 cup of water. Cover and bring to a boil over medium heat, 5 minutes. Reduce the heat to medium-low and cook for 10 minutes or until the curry thickens to desired consistency.

6. Garnish with cilantro and serve hot.

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