Description
This Spinach Curry Sauce with Crispy Tofu is a delicious and nutritious vegetarian meal that combines a flavorful, creamy spinach-based curry sauce with perfectly crispy spiced tofu. The sauce is made by blending sautéed onions, garlic, ginger, celery, and spices with fresh spinach and vegetable stock for a smooth, vibrant curry. The tofu is seasoned with coriander and smoked paprika, then pan-fried to golden crispiness. This dish is easy to prepare, packed with protein, and ideal for a light yet satisfying meal.
Ingredients
Scale
For Spinach Curry Sauce
- 1 tbsp olive oil
- 2 yellow onions, peeled and chopped
- 4 large cloves garlic, peeled and chopped
- 1 inch piece of ginger, peeled and roughly chopped
- 2 stalks celery, washed and chopped
- 1/2 tsp turmeric
- 3 tsp coriander
- 1 tsp smoked paprika
- 1 jalapeno
- 1/2 cup vegetable stock
- 1 (10 oz) bag fresh spinach
- Salt and pepper to taste
- Chili flakes and cilantro for garnish
For Crispy Tofu
- 1 tbsp olive oil
- 1 package firm tofu, drained and diced
- 3 tsp coriander
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Prepare Tofu: Remove tofu from its packaging, drain thoroughly, and wrap it in 4-5 paper towels to remove excess moisture. Set it aside while you prepare other ingredients.
- Chop Vegetables: Peel and chop the onions and garlic. Peel the ginger and roughly chop it. Wash and chop the celery stalks.
- Choose Cooking Setup: You may use one pan to cook both the tofu and the spinach curry sauce sequentially, or use two pans simultaneously to save time.
- Cook Tofu: If using two pans, unwrap the tofu, then dice it into bite-sized pieces. Heat 1 tbsp olive oil in one pan over medium heat. Add the diced tofu and cook without stirring for 5 minutes to start crisping the bottom.
- Sauté Onions: While tofu cooks, heat 1 tbsp olive oil in the second pan. Add the chopped onions and sauté for approximately 15 minutes, stirring frequently.
- Season and Continue Tofu: Return to the tofu pan, sprinkle 3 tsp coriander and 1 tsp smoked paprika evenly over the tofu, and toss gently to coat. Continue cooking the tofu undisturbed for 5 more minutes.
- Finish Tofu Crisping: Toss the tofu again and let it cook for an additional 5 minutes until crispy. If not crispy enough, cook 2-3 more minutes. Season with salt and pepper, turn off heat, and set the pan aside.
- Add Garlic and Ginger to Onions: To the onions, add chopped garlic and ginger. Sauté for 3 minutes until fragrant.
- Add Spices and Celery: Add chopped celery, 3 tsp coriander, 1 tsp smoked paprika, and 1/2 tsp turmeric to the onion mix. Stir well and cook for 2-3 minutes.
- Blend Curry Base: Turn off the heat. Transfer the onion and celery mixture into a blender.
- Add Remaining Ingredients and Blend: Add the jalapeno, 1/2 cup vegetable stock, and the fresh spinach to the blender. Blend until the mixture becomes smooth and creamy.
- Season Sauce: Taste and season the spinach curry sauce with salt and pepper as needed.
- Combine and Serve: Pour the spinach curry sauce into a serving bowl, toss in the crispy tofu and mix gently until evenly combined. Alternatively, serve the crispy tofu on the side, drizzled with the spinach curry sauce. Garnish with chili flakes and fresh cilantro.
Notes
- Pressing the tofu thoroughly before cooking helps achieve maximum crispiness.
- Using two pans can reduce overall cooking time.
- If you prefer less heat, remove the seeds from the jalapeno before blending.
- This dish can be served with rice or flatbread for a more filling meal.
- For a smoother sauce, blend a bit longer or add extra vegetable stock as needed.
