This recipe combines two new things I’ve started to like and now LOVE this year! Tofu and Indian dishes. This dish is loosely based on a gorgeous paneer dish I had at my friends wedding this year for the first time and haven’t been able to stop thinking about since.
The cheese version was a lot more creamy, but the addition of coconut milk to this healthier tofu version does make it feel really indulgent. Make it as spicy as you like by adding more chilli or curry powder. I also used frozen spinach because it’s just handier to keep in the freezer – it also goes to a nice cooked-down texture quicker than fresh and you can use more of it.
Tofu saag style curry
- 5 pats of frozen spinach
- 1 medium onion
- 1/2 block of pressed tofu
- 200g or 1/2 tin of tinned tomatoes
- 2 cloves garlic
- 2 tsp ginger (fresh or dried)
- 3 tsp garam masala
- 2 tsp curry powder
- 1/2 tsp chilli powder
- 200ml or 1/2 can coconut milk
- Vegetable or rapeseed oil, for frying
Slice the tofu into small chunks and place in large frying pan. Brown on all sides in a splash of oil and then set to one side. Next, finely chop the onion and soften in a little oil until translucent and browning slightly. Add the garlic and cook for a further 1-2 minutes.
Meanwhile put the spinach in a bowl and microwave on high for 2 minutes or simply heat through in a delegate pan. Once defrosted, drain thoroughly and squeeze out all the excess water.
Combine tofu, onion and spinach together and add chopped tomatoes and spices. Cook through for a further 5-10 minutes or until tomatoes slightly reduced and then add the coconut milk. Heat through gently for another 2-3 minutes and then serve and enjoy! Goes great with rice and/or a naan.