Pan Fried Tofu Curry with Tomatoes And Spinach
A warm, comforting, tasty and healthy, vegetarian curry that can be enjoyed with rice or naan or even pasta!
- Prep time
- 5 min
- Cook time
- 27 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons olive oil
- 1 red onion chopped
- 3 cloves garlic chopped
- 1 teaspoon freshly grated ginger
- 1 block extra firm tofu - drained and cubed (I wrapped it in paper towels)
- 1 carton Pomì strained tomatoes (or 3 cups)
- 1 cup Pomì chopped tomatoes
- 1 teaspoon smoked paprika
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- Salt and pepper to taste (I used 1/2 teaspoon salt and 1 teaspoon pepper)
- 2 cups fresh spinach
- 1/2 cup coconut milk
- parsley for garnish
Instructions
- 1
Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté till onions are tender - about 10 minutes
- 2
Move onions/garlic/ginger to the sides of the pan and add cubed tofu
- 3
Let tofu cook about 4-5 minutes, then flip and cook 4-5 minutes on other side (you could cook the block of tofu and then cube it, but it's just easier for me to cube it first and use a spatula and flip the cubes till they are golden)
- 4
Add in the turmeric, smoked paprika and coriander and stir well
- 5
Then add in the Pomì strained tomatoes and the Pomì chopped tomatoes
- 6
Add in the spinach and salt and pepper and let simmer uncovered for 12-15 minutes till thickened
- 7
Add in the coconut milk, stir well and let simmer another 2 minutes
- 8
Garnish with parsley and serve warm with rice, naan or pasta and enjoy