Quick Spinach and Smoked Tofu Curry

Serves 2

About this recipe

Tofu is a brilliant source of plant based protein that is now really accessible and affordable; making it a great option if you are looking to eat a little less meat or fish. There are now lots of different types of tofu you can buy, I especially like the smoked variety as it gives a really unique umami flavour which is great in dishes like curry or stew.

You can also get some varieties that have added nuts or seeds for example the one I used in this recipe contains almonds and sesame seeds. Not only does this add an extra texture, but also some valuable vitamins like vitamin E, Omega 6 Fatty Acids and additional protein.

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  • 1 tbsp Oil
  • 1 Onion, finely chopped (around 150g)
  • 4 Cloves garlic, finely chopped
  • 5cm Piece of ginger, grated or finely chopped (around 30g)
  • 1 Green chilli, finely chopped
  • 1 tsp Garam masala
  • 1 tsp Ground cinnamon
  • 1 tsp Ground cumin
  • 1 tsp Ground coriander
  • 1 tsp Ground turmeric
  • 250g Tomatoes, roughly chopped
  • 400ml Vegetable stock
  • 400g Spinach, washed
  • 300g Smoked tofu, cut into chunks
  • Salt and pepper
  • Juice of 1/2 -1 lemon
  • 4-6 tbsp Plain yoghurt (optional)
  • Handful of fresh coriander (around 25g)
  • Brown rice, to serve

Set a large sauce pan on medium heat and add in the oil.

Prepare your onions, garlic, ginger and chilli and add to the pan. Cook for around 5 minutes until beginning to soften before adding in all your spices and cook for a further few minutes.

Add in your tomatoes, salt and pepper and also your vegetable stock and allow to reduce for 10 minutes before adding your tofu and then cooking for a further 5-10 minutes to reduce the sauce further.

Once the curry has become nice and thick add in your spinach leaves long with a squeeze of lemon juice to taste and plenty of fresh coriander. At this point, check the seasoning, adding a little more salt and pepper if needed.

Remove from the heat and stir through the yoghurt – this will help make it creamy but still light and fragrant.

Serve with a little more coriander and your choice of grains or naan bread.

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