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    Home » Recipes » Dinner » Curry

    Tofu Spinach Curry

    Published: Nov 7, 2019 · Updated: Apr 18, 2021 by Neil 16 Comments

    230 shares
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    Jump to Recipe
    A plate of tofu spinach curry served on a bed of rice with chopsticks. Pin title text overlay at top.
    A pan of tofu spinach curry ready to be served.

    Tofu spinach curry is vegan, delicious and easy to make! This healthy curry recipe will soon become a favourite with all the family!

    A pan of cooked tofu spinach curry with a spoon in it ready to serve.

    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 my other half 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!

    Two plates of tofu spinach curry served on a bed of rice one in front of the other with chopsticks on.

    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.

    A plate of tofu spinach curry served on a bed of rice in front of the pan of cooked curry.

    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?

    Birds eye view of a plate of tofu spinach curry served on a bed of rice with chopsticks to the side and beside the main pan of cooked curry.

    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!

    Tofu spinach curry is vegan, delicious and easy to make! This healthy curry recipe will soon become a favourite with all the family! Click to Tweet

    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! 🙂

    A pan of cooked tofu spinach curry with a spoon in it ready to serve.
    Print Recipe Save Recipe Saved Recipe!
    5 from 10 votes

    Tofu Spinach Curry Recipe

    Tofu spinach curry is vegan, delicious and easy to make! This healthy curry recipe will soon become a favourite with all the family!
    Prep Time30 mins
    Cook Time30 mins
    Total Time1 hr
    Course: Dinner
    Cuisine: Middle Eastern
    Servings: 4
    Calories: 203kcal
    Author: Neil

    The following links and any links in the recipe card below are affiliate links.

    This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).

    If you do click through then thanks for being a part of Neil’s Healthy Meals!

    Equipment

    • Non stick frying pan
    • Kitchen scale
    • Chopping board
    • Kitchen knives
    • Measuring spoons
    • Wooden spoon
    • Food processor

    Ingredients

    • 200 g tofu
    • 3 tablespoon sunflower oil
    • 3 large onions chopped
    • 2 teaspoon ginger and garlic paste
    • 2 teaspoon green chilli paste
    • 1 and ¼ tsp. salt
    • ½ teaspoon turmeric
    • 1 teaspoon ground cumin
    • ¼ teaspoon chilli powder
    • 400 g tin chopped tomatoes
    • 200 g chopped spinach
    Metric - US Customary

    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 ¾-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.

    Notes

    Nutrition label does not include rice or naans.

    Nutrition

    Calories: 203kcal | Carbohydrates: 15g | Protein: 8g | Fat: 13g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 596mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4856IU | Vitamin C: 30mg | Calcium: 167mg | Iron: 4mg

    Nutrition Facts
    Tofu Spinach Curry
    Amount Per Serving
    Calories 203 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 1g6%
    Sodium 209mg9%
    Potassium 596mg17%
    Carbohydrates 15g5%
    Fiber 4g17%
    Sugar 6g7%
    Protein 8g16%
    Vitamin A 4856IU97%
    Vitamin C 30mg36%
    Calcium 167mg17%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Mimi

      November 07, 2019 at 4:02 pm

      5 stars
      I’ll eat just about anything curried! But I love tofu and this is a really lovely dish.

      Reply
      • Neil

        November 08, 2019 at 5:22 am

        Ha ha, me too Mimi! I'll eat anything curried, especially this tofu spinach curry. Which I could quite happily eat forever!

        Reply
    2. Ben|Havocinthekitchen

      November 08, 2019 at 10:40 am

      5 stars
      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!

      Reply
      • Neil

        November 09, 2019 at 6:29 am

        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. 🙂

        Reply
    3. Marissa

      November 11, 2019 at 7:12 pm

      5 stars
      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!

      Reply
      • Neil

        November 12, 2019 at 7:24 am

        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!

        Reply
    4. Laura

      November 11, 2019 at 10:21 pm

      5 stars
      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!

      Reply
      • Neil

        November 12, 2019 at 7:27 am

        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!

        Reply
    5. Matt - Total Feasts

      November 12, 2019 at 6:54 am

      5 stars
      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!

      Reply
      • Neil

        November 12, 2019 at 7:30 am

        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! 🙂

        Reply
    6. Kelly | Foodtasia

      November 12, 2019 at 7:45 am

      5 stars
      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!

      Reply
      • Neil

        November 12, 2019 at 10:46 am

        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. 🙂

        Reply
    7. Ron

      November 12, 2019 at 11:04 am

      5 stars
      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.

      Reply
      • Neil

        November 12, 2019 at 1:10 pm

        Thanks Ron. Yes this is definitely an excellent recipe for meatless Mondays! I really hope you enjoy it! 🙂

        Reply
    8. David @ Spiced

      November 12, 2019 at 11:32 am

      5 stars
      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??

      Reply
      • Neil

        November 12, 2019 at 1:13 pm

        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? 🙂

        Reply

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