Spinach Tofu

why make this recipe

Spinach Tofu is a delightful dish that combines the goodness of spinach and tofu. It’s a rich source of protein and loaded with nutrients. This dish brings together flavors that are vibrant and satisfying. It’s perfect for a quick dinner or for meal prepping. You can enjoy it with rice or bread, making it a versatile addition to your meals.

how to make Spinach Tofu

Ingredients:

• 14.1 oz spinach (400 g)
• 1 tomato
• 13.2 oz tofu (375 g)
• 3 chili peppers
• 8 garlic cloves
• 1 red onion
• 1 inch ginger
• 5 oz coconut cream (150 ml)
• 2 tbsp nutritional yeast
• 3 tbsp cooking oil
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp garam masala
• 1½ tsp salt
• ¼ tsp pepper

Directions:

1. Preheat the oven to 400°F (200°C).
2. Cut the tofu into cubes and place them on baking paper. Sprinkle nutritional yeast, salt, and pepper over the tofu. You can add a bit of oil if you like.
3. Bake in the oven for 30 minutes or until the tofu is light golden brown. Turn them over halfway.
4. Boil a pot of water and add the washed spinach leaves. Cook for about five minutes.
5. Rinse the spinach with cold water and set it aside.
6. Chop the onion, garlic, ginger, and chili peppers.
7. In a frying pan, heat 2 tablespoons of cooking oil (coconut oil works well). When hot, add the cumin seeds along with the onion, garlic, ginger, and chili peppers.
8. Cook for about 3 minutes on medium-high heat. Add the chopped tomato and cook until the tomato is soft. Remove from heat and let it cool slightly.
9. In a food processor or blender, combine the cooled mixture with the spinach and a splash of water. Blend into a smooth paste.
10. In the same frying pan, heat 1 more tablespoon of oil. Add all the spices and salt. Mix well before adding the spinach paste.
11. Stir in the coconut cream and let it simmer for about 5 minutes.
12. Once the tofu is baked, mix it into the spinach curry and remove from heat.
13. Serve with basmati rice or Indian bread. You can garnish the palak tofu with a swirl of coconut cream and some chili flakes if desired.

how to serve Spinach Tofu

Spinach Tofu is best served hot. You can enjoy it over steaming basmati rice or with warm Indian bread like naan or roti. The rich flavors and creamy texture make it comforting and delightful.

how to store Spinach Tofu

If you have leftovers, store the Spinach Tofu in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in a pan or microwave until heated through.

tips to make Spinach Tofu

• Ensure you use fresh spinach for the best flavor and nutrition.
• Adjust the spice level by adding or reducing the number of chili peppers.
• If you don’t have coconut cream, you can substitute it with heavy cream or coconut milk.
• Blend the spinach and other ingredients well for a smoother curry.

variation

You can add other vegetables such as bell peppers or carrots for extra nutrition and color. For a vegan version, ensure that the nutritional yeast is fortified to provide Vitamin B12.

FAQs

1. Can I use frozen spinach for this recipe?
Yes, frozen spinach is a great alternative if fresh spinach is not available. Just thaw and press out extra water before using.

2. Is Spinach Tofu gluten-free?
Yes, Spinach Tofu is gluten-free as long as the cooking oil and all other ingredients used do not contain gluten.

3. Can I make this dish ahead of time?
Absolutely! You can prepare the curry ahead and store it in the refrigerator. Just reheat when ready to serve, and the flavors will be even better.

Spinach Tofu

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delightful dish combining spinach and tofu, rich in protein and nutrients, perfect for dinner or meal prep.

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Ingredients

Scale 1x2x3x

• 14.1 oz spinach (400 g)
• 1 tomato
• 13.2 oz tofu (375 g)
• 3 chili peppers
• 8 garlic cloves
• 1 red onion
• 1 inch ginger
• 5 oz coconut cream (150 ml)
• 2 tbsp nutritional yeast
• 3 tbsp cooking oil
• 2 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tsp cumin powder
• ½ tsp coriander powder
• 1 tsp garam masala
• 1½ tsp salt
• ¼ tsp pepper

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the tofu into cubes and place them on baking paper. Sprinkle nutritional yeast, salt, and pepper over the tofu, and optionally add some oil.
3. Bake in the oven for 30 minutes or until the tofu is light golden brown, turning halfway.
4. Boil a pot of water and add the washed spinach leaves. Cook for about five minutes.
5. Rinse the spinach with cold water and set it aside.
6. Chop the onion, garlic, ginger, and chili peppers.
7. In a frying pan, heat 2 tablespoons of cooking oil. Add cumin seeds, onion, garlic, ginger, and chili peppers; cook for about 3 minutes on medium-high heat.
8. Add the chopped tomato and cook until soft, then remove from heat and let cool slightly.
9. In a food processor, blend the cooled mixture with the spinach and a splash of water into a smooth paste.
10. In the same frying pan, heat 1 more tablespoon of oil. Add the spices and salt, mixing well before adding the spinach paste.
11. Stir in the coconut cream and simmer for about 5 minutes.
12. Mix in the baked tofu to the spinach curry and remove from heat.
13. Serve with basmati rice or Indian bread, garnished with a swirl of coconut cream and chili flakes if desired.

Notes

Use fresh spinach for best flavor. Adjust spice level to taste and feel free to mix in other vegetables for added nutrition.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 15g
• Cholesterol: 0mg

Keywords: Spinach Tofu, Vegetarian, Healthy Dinner, Protein Rich, Indian Cuisine