Super-Green Tofu Curry with Spinach and Brown Rice Recipe

Introduction

This super-green tofu curry is a vibrant, healthy dish bursting with fresh spinach and fragrant spices. It’s packed with plant-based protein and perfect for a comforting weeknight meal served over wholesome brown and wild rice.

Ingredients

• 280g firm tofu, cut into small triangles
• 2 tbsp vegetable oil
• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 cardamom pods, seeds bashed
• 10g ginger, peeled and roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, roughly chopped
• 400g spinach
• 10g coriander, roughly chopped, plus extra whole leaves to serve
• 2 x 250g pouches cooked brown & wild rice mix, to serve

Instructions

1. Step 1: Pat the tofu dry with kitchen paper. Heat 1 tablespoon of oil in a large, deep frying pan over medium heat. Fry the tofu for 3-4 minutes, turning until golden on each side. Remove with a fish slice and set aside on kitchen paper to drain.
2. Step 2: Add the remaining oil to the pan. Scatter in the coriander seeds, cumin seeds, and cardamom seeds. Cook for 2-3 minutes until the spices start popping.
3. Step 3: Add the ginger, onion, and garlic. Cook for 10-12 minutes until the onion is golden at the edges.
4. Step 4: Reduce the heat to low. Add the spinach in handfuls, stirring each batch until wilted. Remove the pan from heat.
5. Step 5: Transfer the spinach mixture, chopped coriander, and 300ml water to a high-powered blender. Blitz until completely smooth.
6. Step 6: Pour the blended mixture back into the pan. Season with salt and bring to a gentle simmer.
7. Step 7: Add the fried tofu to the curry. Cook for 4-5 minutes until the tofu is warmed through. Adjust seasoning as needed.
8. Step 8: Serve the curry spooned over the brown and wild rice mix. Scatter extra coriander leaves on top for a fresh finish.

Tips & Variations

• For extra creaminess, stir in a splash of coconut milk before simmering the curry.
• Use kale or Swiss chard as a substitute if you don’t have spinach on hand.
• Toast the spices lightly before adding the rest of the ingredients to deepen the flavor.
• Press the tofu for 15 minutes before cooking to remove excess moisture and help it crisp up better.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot, adding a splash of water if it has thickened too much. Cooked rice can be stored separately in the fridge for the same duration.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use soft tofu instead of firm tofu?

Firm tofu is best for this recipe because it holds its shape well during frying and cooking. Soft tofu may break apart and become too delicate in the curry.

Is this curry spicy?

This recipe is mildly spiced from the cumin, coriander, and cardamom seeds, but it’s not hot. You can add chili or cayenne pepper if you prefer a spicier curry.

Super-Green Tofu Curry with Spinach and Brown Rice Recipe

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★★★★★

4.7 from 86 reviews

• Author: Jack
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Vegetarian

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Description

A vibrant and nutritious super-green tofu curry featuring golden-fried tofu in a fragrant, smooth spinach and coriander sauce, served over a wholesome brown and wild rice mix. This vegetarian curry is bursting with fresh herbs and warming spices, perfect for a healthy and satisfying meal.

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Ingredients

Scale 1x2x3x

Tofu

• 280g firm tofu, cut into small triangles
• 2 tbsp vegetable oil (divided)

Spices & Aromatics

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 2 cardamom pods, seeds bashed
• 10g ginger, peeled and roughly chopped
• 1 onion, finely chopped
• 2 garlic cloves, roughly chopped

Greens & Herbs

• 400g spinach
• 10g coriander, roughly chopped, plus extra whole leaves to serve

Serving

• 2 x 250g pouches cooked brown & wild rice mix, to serve

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Instructions

1. Prepare and fry tofu: Pat the tofu dry thoroughly with kitchen paper to remove excess moisture. Heat 1 tablespoon of vegetable oil in a large, deep frying pan over medium heat. Fry the tofu triangles for 3-4 minutes on each side until they develop a golden crust. Remove the tofu from the pan using a fish slice or spatula and set aside to drain on kitchen paper.
2. Toast spices: Add the remaining 1 tablespoon of vegetable oil to the same pan. Scatter in the coriander seeds, cumin seeds, and crushed cardamom seeds. Cook for 2-3 minutes until the spices start popping and release their aroma, taking care not to burn them.
3. Sauté aromatics: Add the chopped ginger, onion, and garlic to the pan. Cook over medium heat for 10-12 minutes, stirring occasionally, until the mixture is golden at the edges and fragrant.
4. Wilt spinach: Reduce the heat to low. Gradually add the spinach in handfuls, stirring continuously to allow it to wilt evenly without burning.
5. Blend curry sauce: Remove the pan from heat. Transfer the spinach mixture, chopped coriander, and 300ml of water into a high-powered blender. Blitz until completely smooth, forming a vibrant green sauce.
6. Simmer curry: Pour the blended spinach sauce back into the pan and season with salt. Bring the sauce to a gentle simmer on medium heat.
7. Finish with tofu: Carefully add the fried tofu back into the curry sauce. Simmer for 4-5 minutes to warm the tofu through and allow flavors to meld. Taste and adjust seasoning if necessary.
8. Serve: Spoon the super-green tofu curry over warmed brown and wild rice mix. Garnish with extra whole coriander leaves for freshness and presentation. Serve immediately.

Notes

• Pressing the tofu helps to remove excess water, ensuring it fries crispier and absorbs flavors better.
• Using a high-powered blender creates a silky smooth sauce, but a regular blender would work as well with slightly less smooth texture.
• You can substitute brown & wild rice mix with basmati or jasmine rice if preferred.
• For a spicier curry, consider adding some fresh chili or chili powder along with the aromatics.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Indian-inspired

Keywords: tofu curry, green curry, spinach curry, vegetarian curry, healthy tofu recipe, Indian-inspired vegetarian, quick tofu dish