Tofu spinach curry is vegan, delicious and easy to make! This healthy curry recipe will soon become a favourite with all the family!
Folks, todays tasty tofu spinach curry is another amazing holiday inspired recipe!
Just like the delicious sticky peanut butter tofu stir-fry recipe I posted a few weeks ago.
This is another dish Lady Lynne and I were lucky enough to come across whilst on holiday in Hong Kong earlier this year.
Again, one mouthful of this mild tofu curry and my taste buds went into overdrive!
I just had to recreate it as soon as I got back home!
This tofu spinach curry is designed to suit all tastes, as well as being vegan and gluten free.
It’s a healthy reduced fat, low calorie tofu curry too.
As with the majority of my curry recipes I’ve used the minimum amount of oil to make the sauce.
Just enough to soften the onions first, then the food processor does the rest.
The curry sauce itself has bags of flavour in it but isn’t too hot or spicy.
Tofu on its own can be very bland.
However, when you cook it in this lovely curry sauce it absorbs the flavours making it much tastier.
If you haven’t tried a tofu curry recipe before then why not give this easy one a go?
Your Questions Answered About This Tofu Spinach Curry
- How many calories in tofu spinach curry? There are 203 calories per serving. Excluding any rice or breads.
- Can you reheat tofu curry? No really. The tofu would lose its crispiness so it’s best served straight after cooking.
- If you don’t like the hint of heat in the sauce you can remove the chilli powder.
- Alternatively if you like a spicy curry then feel free to add a bit more chilli powder.
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Other Popular Vegan Curry Recipes You Might Also Like
- 40 minute potato curry is a delicious easy vegan curry recipe. You’ll love this healthy filling dish. It’s perfect as a weeknight quick hearty meal!
- One pot sweet potato and chickpea curry is a fantastic quick healthy budget recipe to make. Delicious and full flavoured this filling vegan curry is perfect for freezing too!
- Aubergine and sweet potato curry is a simple and deliciously healthy vegan curry. An all in one pot hearty family meal ready in just one hour!
Coming Thursday on Neil’s Healthy Meals
OK folks so I’m going to switch next Thursday from this vegan recipe to one that involves chicken.
Leftover chicken to be exact. That’s the way this blog swings you see.
Lady Lynne and I enjoy a diet of lots of vegetarian food with the occasional chicken and or meat recipe in between.
My leftover chicken burgers recipe is a great one for using up any remains of that roast chicken.
Join me next Thursday for that!
Tofu Spinach Curry Recipe
Serve this tofu spinach curry with Home Made Naan Bread or with some basmati rice.
You could easily swap the tofu in this tofu curry recipe for other protein sources if you wanted such as chicken or prawns.
It really is that versatile!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Tofu Spinach Curry
Ingredients
- 200 g tofu
- 3 tbsp sunflower oil
- 3 large onions chopped
- 2 tsp ginger and garlic paste
- 2 tsp green chilli paste
- 1 and 1/4 tsp. salt
- 1/2 tsp turmeric
- 1 tsp ground cumin
- 1/4 tsp chilli powder
- 400 g tin chopped tomatoes
- 200 g chopped spinach
Instructions
- Prepare the tofu by gently squeezing out excess moisture by wrapping it in paper towels or a clean kitchen towel. Cut the tofu into 3/4-inch cubes.
- Gently heat 1 tablespoon of oil in a large pan and cook the tofu for about 10 minutes turning frequently until golden brown all over. Drain on kitchen paper and set aside.
- Heat the remaining oil over a medium heat in the same large pan.
- Add the chopped onions and sauté for about 5 to 7 minutes.
- Stir in the ginger and garlic paste and the green chilli paste and cook, stirring for a further 2 to 3 minutes.
- Add the salt, stirring for a further 2 to 3 minutes.
- Add the turmeric, cumin and chilli powder, cook for 1 minute, stirring well.
- Stir in the tomatoes and cook for a further 2 minutes and turn off the heat once simmering.
- Remove the contents of the saucepan to a food processor and blitz to a sauce consistency. Return to the pan. Or blend in the saucepan with a stick blender.
- Heat the sauce until it is simmering. Add the spinach and stir it in until it wilts then gently stir in the cooked tofu.
- Serve with naan breads or on a bed of rice.
Mimi
I’ll eat just about anything curried! But I love tofu and this is a really lovely dish.
Neil
Ha ha, me too Mimi! I’ll eat anything curried, especially this tofu spinach curry. Which I could quite happily eat forever!
Ben|Havocinthekitchen
Every time I see a new curry recipe on your blog, I claim I’m not a huge curry fan. However, every visit I’m getting less confident in my statement. This curry looks and sounds beautiful; tofu is the ingredient I haven’t seen in curry recipes yet. Intriguing!
Neil
I’m hoping one day that you’ll get a chance to make one of my curries and let me know what you think Ben! I’m particularly proud of this tofu spinach curry as it tastes exactly like the one we enjoyed in Hong Kong. Thanks for commenting and I hope you have a great weekend. 🙂
Marissa
I love how tofu takes on the flavor of what you cook it with and this dish looks loaded with flavor! It’s the best when you have a delicious meal while traveling and are able to recreate it successfully at home. Nicely done!
Neil
I once tried tofu on its own Marissa. Yuck! It definitely needs a dish with a strong flavour to bring out the best in it. Yes, Lynne and I love our travels and I always get so much inspiration from meals we are lucky enough to have. Thanks again for your comment!
Laura
Curries are among my favorite dishes EVER! I love all kinds of curries, and I think tofu is the perfect protein for a curry. This one looks and sounds so tasty and simple. I’ll take mine with extra spice, please and thank you. Neil!
Neil
I do like mine with a bit of extra spice too Laura. Yum! And I couldn’t agree with you more regarding curries. They are also my most favourite dish!
Matt - Total Feasts
As a person who just last week quite cleverly roasted some tofu to the point of being declared inedible, I’m liking this recipe! No roasting. Plus, I mean who doesn’t love a good curry, I’ve literally got all the ingredients in my fridge/pantry right now! Thanks for sharing!
Neil
Tofu has taken me a bit of time to get used to. I’ve also had some dishes where I’ve roasted it to the point of it being some kind of crispy black stuff Matt. Ha ha! Fortunately with this tofu curry it seems to come together nicely by stir frying it. Thanks for your comment! 🙂
Kelly | Foodtasia
Neil, this tofu spinach curry looks incredible! Love the flavors in it and I bet the tofu is amazing when it soaks them all up. Thanks for such a delicious and healthy recipe!
Neil
I’m lucky those pieces of tofu are like little sponges soaking all those spicy flavours up. It means the flavours can be enjoyed for longer! Thanks for taking the time to comment Kelly. 🙂
Ron
We love curried tofu. Your recipe sounds perfect as we’ve been having meatless Mondays so this one will make the table next week. Thanks for sharing.
Neil
Thanks Ron. Yes this is definitely an excellent recipe for meatless Mondays! I really hope you enjoy it! 🙂
David @ Spiced
I love how the food processor does most of the work on this recipe, Neil! Anytime I can check the easy box and still put a tasty dinner on the table is a win in my book. I’m not a huge tofu fan, but I’m betting chicken would be a tasty substitute in this curry recipe, yes? Looks delicious, my friend! Don’t you love getting recipe inspiration from traveling??
Neil
My trusty food processor is a key piece of kitchen equipment and I’d be lost without it David. Ha ha! Yes, you can most definitely substitute the tofu with chicken instead in this dish. The chicken could be cooked in the sauce so it would take about 15 minutes or so to do that. I can’t wait for our next travel adventures for some new recipe inspiration. Where we’re going next year….who knows? 🙂