Pan Fried Tofu Curry with Tomatoes And Spinach

• Vegan
• Gluten free

• Produce

  • 1 tsp Coriander, Powder
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 1 Parsley
  • 1 cup Pomi chopped tomatoes
  • 1 carton Pomi strained tomatoes
  • 1 Red onion
  • 2 cups Spinach, fresh

• Refrigerated

  • 1 block Tofu, extra firm

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt and pepper
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on runninsrilankan.com

Description

Ingredients

• 2 tablespoons olive oil
• 1 red onion chopped
• 3 cloves garlic chopped
• 1 teaspoon freshly grated ginger
• 1 block extra firm tofu - drained (I wrapped it in paper towels) and cubed
• 1 carton (or 3 cups) Pomì strained tomatoes
• 1 cup Pomì chopped tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric
• Salt and pepper to taste (I used 1/2 teaspoon salt and 1 teaspoon pepper)
• 2 cups fresh spinach
• 1/2 cup coconut milk
• parsley for garnish

Directions

• Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté till onions are tender - about 10 minutes
• Move onions/garlic/ginger to the sides of the pan and add cubed tofu
• Let tofu cook about 4-5 minutes, then flip and cook 4-5 minutes on other side (you could cook the block of tofu and then cube it, but its just easier for me to cube it first and use a spatula and flip the cubes till they are golden)
• Add in the turmeric, smoked paprika and coriander and stir well
• Then add in the Pomì strained tomatoes and the Pomì chopped tomatoes
• Add in the spinach and salt and pepper and let simmer uncovered for 12-15 minutes till thickened
• Add in the coconut milk, stir well and let simmer another 2 minutes
• Garnish with parsley and serve warm with rice, naan or pasta and enjoy