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Cut the 454g firm tofu into small cubes.

In a bowl, toss the cubed tofu with a drizzle of olive oil, 2 tablespoons of cornstarch, and a pinch of salt. Ensure the tofu is evenly coated.

Crisp the coated tofu by either pan-frying in a nonstick pan with a little olive oil until golden brown and firm, or by air frying according to your appliance's instructions until crispy.

While the tofu is crisping, prepare the vegetables: slice the small onion, dice the tomato, and mince the 3 or 4 cloves of garlic using a garlic press.

In another large pan or pot, heat 1-2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 3-5 minutes.

Add the diced tomato and minced garlic to the pan with the onions and continue to sauté for another 2-3 minutes, until fragrant.

Stir in the 1 teaspoon of curry powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of ginger powder (or grated fresh ginger), and 1/2 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.

Add the 1 tablespoon of tomato paste and the can of full-fat coconut milk to the pan. Stir until all ingredients are well combined and the sauce is smooth.

Add the 2 cups of fresh spinach to the pan. Mix it into the curry until it wilts completely into the sauce.

Stir in the 1/2 cup of fresh cilantro.

Gently fold the crisped tofu into the curry mixture in the pan, ensuring it's evenly distributed and coated with the sauce.

Serve the Tofu & Spinach Coconut Curry immediately over steamed rice or with warm naan bread.


Cut the 454g firm tofu into small cubes.

In a bowl, toss the cubed tofu with a drizzle of olive oil, 2 tablespoons of cornstarch, and a pinch of salt. Ensure the tofu is evenly coated.

Crisp the coated tofu by either pan-frying in a nonstick pan with a little olive oil until golden brown and firm, or by air frying according to your appliance's instructions until crispy.

While the tofu is crisping, prepare the vegetables: slice the small onion, dice the tomato, and mince the 3 or 4 cloves of garlic using a garlic press.

In another large pan or pot, heat 1-2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté until softened and translucent, about 3-5 minutes.

Add the diced tomato and minced garlic to the pan with the onions and continue to sauté for another 2-3 minutes, until fragrant.

Stir in the 1 teaspoon of curry powder, 1/2 teaspoon of garam masala powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of ginger powder (or grated fresh ginger), and 1/2 teaspoon of turmeric powder. Cook for 1 minute, stirring constantly, until aromatic.

Add the 1 tablespoon of tomato paste and the can of full-fat coconut milk to the pan. Stir until all ingredients are well combined and the sauce is smooth.

Add the 2 cups of fresh spinach to the pan. Mix it into the curry until it wilts completely into the sauce.

Stir in the 1/2 cup of fresh cilantro.

Gently fold the crisped tofu into the curry mixture in the pan, ensuring it's evenly distributed and coated with the sauce.

Serve the Tofu & Spinach Coconut Curry immediately over steamed rice or with warm naan bread.
