CURRIED SPINACH AND TOFU
SMART SUBSTITUTIONS This recipe is inspired by saag paneer, an Indian dish traditionally made with soft, fresh cheese; here, the cheese is replaced with tofu, which is lower in fat. Reduced-fat sour cream, instead of coconut milk, thickens the curry sauce.
Yield serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high. Add onion and garlic, and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
- Add spinach and the water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
- Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.
- Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable. Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.
- Per Serving (without Rice)
- Calories: 294
- Fat: 17.3g
- Protein: 21.5g
- Carbohydrates: 17.6g
- Fiber: 5.6g
TOFU CURRY
Make a quick and summery veggie curry with tofu and spinach for an easy midweek meal. Serve with lime wedges and wholemeal chapatis.
Provided by Nadine Brown
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
- Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
- Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
- Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.
Nutrition Facts : Calories 318 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 22 grams protein, Sodium 0.2 milligram of sodium
CURRY-CREAMED SPINACH AND TOFU (OR PORK) WITH POTATO CRUST
Coconut milk and yogurt lighten creamed spinach and make it more flavorful, and the addition of tofu or pork turns it into a main course. A crust of thinly sliced potatoes adds a welcome if nontraditional crust.
Provided by Mark Bittman
Categories easy, weekday, casseroles, appetizer, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 425. Bring a large pot of water to boil, and salt it. When the water is boiling, add the spinach, and cook for about a minute. Plunge the spinach into a large bowl of ice water, squeeze the moisture from the leaves and roughly chop them.
- Put the butter and garam masala (or curry powder) and nutmeg in a large saucepan over medium heat. When the spices are fragrant, add the coconut milk, yogurt, spinach, tofu (or pork) and 1 teaspoon salt. Bring to a boil, and cook, stirring occasionally, until the spinach has absorbed much of the liquid; taste, and adjust the seasoning, and transfer to an ovenproof dish.
- Toss the potato slices with the oil, and sprinkle with salt and pepper. Lay them over the top of the spinach and tofu (or pork) without overlapping too much. Bake until the potatoes are golden and crisp, 25 to 35 minutes. Scoop into bowls, and serve.
CURRIED SPINACH AND TOFU
This recipe is inspired by an Indian vegetarian dish called saag paneer; here, the traditional soft, unripened cheese is replaced with tofu.
Provided by Martha Stewart
Categories Vegetarian Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, garlic, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is beginning to brown, 5 to 7 minutes. Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
- Add spinach and 1 1/2 cups water; bring to a boil, breaking up spinach with a spoon. Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
- Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil). Serve with rice, if desired.
Nutrition Facts : Calories 294 g, Fat 17 g, Fiber 6 g, Protein 22 g
More about "curried spinach and tofu recipes"
TOFU SPINACH CURRY - NEILS HEALTHY MEALS
From neilshealthymeals.com
Ratings 10Category DinnerCuisine Middle EasternTotal Time 1 hr
- 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.
SPINACH CURRY SAUCE WITH CRISPY TOFU RECIPE - SAVORY …
From savoryspin.com
5/5 (9)Total Time 35 minsCategory Side DishesCalories 136 per serving
- First, take the firm tofu out of the wrapping, drain it well and wrap it in 4-5 paper towels and set it aside.
- Then, peel and chop the onions and garlic. Using a knife, peel skin off the ginger and roughly chop it up as well. Wash and chop the celery as well.
- You can use 1 pan and cook the tofu first and then the spinach curry sauce. OR, you can use two pans and cook the crispy tofu in one and the spinach curry sauce in the other to cut down on time.
- If option two is what you go with, unwrap the tofu and dice it up into pieces slightly smaller than bite sized ones. Then, add olive oil to one pan and add the tofu into it. Set the heat to medium, and let the tofu cook - unstirred - for 5 minutes..
VEGAN CURRIED TOFU SCRAMBLE WITH SPINACH RECIPE - THE …
From thespruceeats.com
4/5 (31)Total Time 20 minsCategory Breakfast, BrunchCalories 338 per serving
TOMATO AND SPINACH TOFU CURRY - HONEST COOKING
From honestcooking.com
PALAK TOFU - SPINACH TOFU CURRY - COOK WITH MANALI
From cookwithmanali.com
TOFU CURRY {EASY AND HEALTHY!} – WELLPLATED.COM
From wellplated.com
VEGAN INDIAN PALAK "PANEER" (SPINACH AND TOFU) RECIPE …
From thespruceeats.com
SPINACH TOFU CURRY - VEENA AZMANOV
From veenaazmanov.com
Ratings 17Total Time 20 minsCategory Appetizer, Side DishCalories 136 per serving
SPICED SPINACH TOFU STIR FRY 1 POT 15 MINUTES - VEGAN RICHA
From veganricha.com
CURRIED TOFU SCRAMBLE WITH SPINACH (INDIAN STYLE)
From veggiecurean.com
CURRIED TOFU-SPINACH SCRAMBLE | RECIPES | MYFITNESSPAL
From blog.myfitnesspal.com
PAN-FRIED TOFU WITH RED CURRY PASTE RECIPE - NYT COOKING
From cooking.nytimes.com
SAAG CURRY RECIPE WITH SPINACH - HAPPY HAPPY NESTER
From happyhappynester.com
INDIAN SPINACH CURRY WITH TOFU - JAMIE GELLER
From jamiegeller.com
TOFU IN SPINACH CURRY. GLUTENFREE RECIPE - VEGAN RICHA
From veganricha.com
MICROWAVE GARLICKY CREAMED SPINACH RECIPE
From simplyrecipes.com
CURRIED SPINACH WITH TOFU | ZONE DIET RECIPE
From zonediet.com
TOFU CURRY RECIPE - BBC FOOD
From bbc.co.uk
SPINACH CHICKPEA AND TOFU CURRY - BEST OF VEGAN
From bestofvegan.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love