Nutritious, full of flavour and satisfying
cooking time: 45mins difficulty: easy serves: 2
1 block firm tofu drained and cubed
1 1/2 tsp of curry powder
1 tbsp of soy sauce
1/4 of tsp sea salt
2 tsp of nutritional yeast
1 ½ tsp of cumin
2 Tbsp of minced ginger
1 medium diced white onion
1 green chili
1 can of diced tomatoes
4 cloves garlic, minced
1/2 cup of vegetable broth
5 cups of spinach
2 tsp of curry powder
1 tsp of garam masala
1/3 cup of full fat coconut milk
Soy sauce to taste
Quinoa or rice
1. Preheat the oven at 220ºC.
2. Drain the tofu and set something heavy on the top. You can do this step in advance so it has time to release all the liquid.
3. Cube the tofu and add it in a mixing bowl. Add the curry powder, soy sauce, nutritional yeast and salt. Shake the bowl to gently toss.
4. Place the tofu on a baking tray and bake for 15-20 min or until is cooked. (You could add some oil to make it crispier). Set aside.
5. In a hot pan, add a splash of water (or olive oil) and add the cumin, ginger, onion and the chili. Sauté until the onions are translucent. Then, add the tin tomatoes, garlic and spinach. Cook for 5-10 min.
6. Add the mixture into a blender and blend until smooth, adding vegetable broth or water of needed.
7. Laslty cook the sauce, adding the spices in a pan and cookint them for 30 seconds. Then add the tomato sauce and cook the mixture over medium heat for 5 minutes. The add the coconut milk and stir.
8. Serve on rice or quinoa and with the curried tofu on the stop.
You can always use oil instead of water for the cooking.
The tofu can be cooked first in a pan with some olive oil to make it crispier but if you want a healthier version, avoid this.
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