Tofu, Spinach, and Inexperienced Pea Curry

I’m delicate to dairy, which is why this budget-friendly vegan Tofu, Spinach, and Inexperienced Pea Curry is one in every of my go-to recipes. It’s my dairy-free spin on one in every of my favourite Indian dishes, particularly useful once I can’t afford the time or price of driving to town for an genuine restaurant expertise. The golden tofu cubes absorb heat spices like cumin, turmeric, and garam masala, whereas recent spinach provides vitamins and colour. Candy pops of inexperienced peas, a contact of citrus, and creamy coconut milk convey stability to each spoonful, making this an reasonably priced consolation dish I flip to repeatedly.

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Selfmade Vegan Tofu Curry

Whereas this tofu curry isn’t an genuine recipe, it’s a very good one and scratches my itch for a few of my favourite Indian dishes, like Palak Matar or Saag Paneer. We have now a number of unimaginable Indian eating places in Nashville, however once I can’t assist their companies as a result of my funds’s further tight, this simple curry recipe is my go-to. It’s nutrient-dense and oh-so-flavorful. This tofu, spinach, and inexperienced pea curry additionally makes even higher leftovers because the flavors proceed to develop over time!

For one thing related and extra genuine, do that one out. Or, in case your funds permits, discover a locally-owned Indian enterprise in your space and discover all the unimaginable choices on their menu!

Watch us make this (and different pea recipes) on our YouTube video.

Tofu, Spinach, and Inexperienced Pea Curry

Value $12.66 recipe / $2.53 serving

This vegan Tofu, Spinach, and Inexperienced Pea Curry is simmered with heat spices, recent substances, and coconut milk. A easy tofu curry recipe anybody could make!Step-by-step images will be seen under the recipe card.

• Collect your substances.

• Drain extra-firm tofu, press it between clear kitchen towels and books or heavy skillets for at the very least 20-Half-hour, after which reduce it into 1-inch cubes.

• In the meantime, put together recent substances: cube onion, mince cilantro, peel and grate recent ginger, mince garlic.

• Toast dry spices (floor turmeric, floor cumin, and garam masala) in a sauté pan for 4 minutes on medium warmth. As soon as aromatic, take away from the pan and put aside.

• In a meals processor, mix onion, garlic, ginger, and one handful of spinach. Pulse till a pesto-like paste types. Add handfuls of chopped spinach little by little for ease of processing till your complete bag is gone, scraping down the perimeters of your meals processor till the whole lot is processed evenly.

• In a big skillet, warmth oil over medium warmth and add tofu, tossing the tofu consistently to keep away from sticking/burning till all sides are golden and agency.

• Then, toss tofu with toasted turmeric, cumin, and garam masala till tofu is coated.

• Add spinach combination, vegetable broth, chili paste, lemon juice, strained petite diced tomatoes, sugar, and salt. Stir till well-combined.

• Simmer for about 8-10 minutes whereas a few of the liquid cooks off.

• Add frozen peas and stir to mix. Style, add a pinch extra salt if wanted.****

• Add coconut milk and stir.***** Simmer on the range for a further 10 minutes. Garnish with recent cilantro to serve.

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• Sauté Pan

• Meals Processor

• Massive Skillet

*We use bouillon for our broth to maintain prices low. We desire the Higher Than Bouillon model within the Price range Bytes kitchen.
**You should utilize any sizzling sauce you have already got readily available as a substitute of the chili paste, or substitute with crushed chili flakes. I used Sambal Oelek Chili Paste discovered at my native Walmart.
***I solely use ½ a can of unsweetened coconut milk on this recipe, however you may add the opposite half to your subsequent smoothie, use it to make half a batch of coconut rice (for serving with this curry!), or freeze what’s left in ice dice trays for a future recipe! The can I used was 13.66 fl oz. whole.
****I discover generally this recipe wants a little further salt, relying on how properly I pressed my tofu and the kind of spinach I exploit. No huge deal, simply add an additional pinch in case you discover your batch wants it!
*****Relying on the model I purchase, generally I put my canned coconut milk within the blender first, so the chunks of cream are combined in higher. You may as well give it a fast stir within the can.

Serving: 1serving (1.5 cups)Energy: 316kcalCarbohydrates: 24gProtein: 13gFats: 21gSodium: 877mgFiber: 6g

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methods to make Tofu, Spinach, and Inexperienced Pea Curry step-by-step images

Collect your entire substances.

Press the tofu: Drain one bundle of additional agency tofu (16 oz.) and press it between clear kitchen towels topped with heavy books (or heavy skillets) for at the very least 20-Half-hour. As soon as pressed, reduce the tofu into 1-inch cubes. That is how I press tofu in lieu of a tofu press!

Prep the substances: In the meantime, small cube 1 yellow onion, mince the cilantro (1 Tbsp), peel and grate recent ginger (2 Tbsp), and mince 4 garlic cloves.

Toast the spices: Add 1 tsp floor turmeric, 1½ Tbsp floor cumin, and a couple of tsp garam masala to a sauté pan over medium warmth. Toast the spices for 4 minutes, then as soon as aromatic, take away them from the pan and put aside.

Course of the substances: Add the diced onion, minced garlic, grated ginger, and one handful of recent spinach to a meals processor.

Pulse the substances in your meals processor till a pesto-like paste types. Proceed including handfuls of recent spinach (little by little to assist make processing simpler) till you’ve used the entire 10 oz. bag. Scrape down the perimeters of your processor continuously till the whole lot is processed evenly.

Sauté the tofu: Add 3 Tbsp olive oil to a big skillet and warmth over medium warmth. Add the pressed and sliced tofu to the skillet and toss consistently to keep away from any sticking or burning. Proceed doing this till all sides of the tofu are golden and agency.

Now add the toasted spices to the skillet and toss with the tofu till coated.

Make the curry: Add the spinach combination from the meals processor, 1 cup vegetable broth, 2 tsp chili paste, lemon juice (from 1 lemon), one 14.5 oz. can petite canned tomatoes (strained), 2 tsp sugar, and 1 tsp salt. Stir collectively till properly mixed.

Simmer the tofu curry for about 8-10 minutes to cook dinner a few of the liquid off.

Now add 1 cup frozen peas and stir to mix. Give the curry a style and add a pinch extra salt if wanted. Typically I discover this recipe wants further salt based mostly on how properly I pressed my tofu or the kind of spinach I exploit, so add extra to your liking!

Pour in ½ can unsweetened coconut milk and stir. (If desired, you may mix your coconut milk first to ensure the coconut cream is combined in higher!)

End: Simmer for 10 extra minutes and garnish with recent cilantro to serve.

Serving Solutions

This tofu curry with peas is greatest served over a pile of fluffy white basmati rice, though brown rice or quinoa works simply as properly if that’s what you’ve acquired. However since this recipe leaves you with half a can of coconut milk, I like to recommend making half a batch of our coconut rice for serving! A selfmade naan is a should for dipping and scooping, and if I’m actually going all out, I’ll make our puff pastry samosas with a little bit onion chutney on the facet too.

Storage & Reheating

Retailer leftover tofu, spinach, and inexperienced pea curry in an hermetic container within the fridge for as much as 3-4 days. The flavors truly get higher as they sit, so it’s an incredible make-ahead meal! You may as well freeze this curry for as much as 3 months. To reheat, heat gently on the stovetop over low warmth or within the microwave, including a splash of broth or water if wanted to loosen it up.