A delicious and easy recipe for crispy tofu and spinach in a creamy coconut curry sauce, perfect for a vegetarian dinner. This dish is packed with flavor from spices and served over rice or with naan.
1: Prepare veggies by dicing or slicing onion, finely dicing tomatoes, mincing garlic, and washing and roughly chopping spinach and cilantro.
2: Cut tofu into 3/4 inch cubes, then add to a mixing bowl with 1 1/2-2 tbsp olive oil, 2 tbsp flour and a pinch of salt. Mix until well coated, then toss into a non-stick frying pan with a bit more olive oil on medium heat.
3: Keep an eye on tofu, flipping every few minutes, while you prepare the rice and curry.
4: If serving with rice, cook rice according to package directions.
5: Fry the onion in another pan or pot with a bit of olive oil. After a few minutes, add garlic and tomatoes and stir well.
6: After a few minutes, add in the spices (curry, garam masala, cumin, turmeric, fresh or powdered ginger, and salt to taste), tomato paste and coconut milk and mix well. Bring to a simmer.
7: After a few minutes, add the spinach and cilantro to the curry.
8: Once the tofu is crispy, remove from heat, mix it into the curry, and serve immediately over a bed of rice or with naan.
