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Curried Spinach with Tofu Paneer

What you need: 

oil, as needed
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan, optional
2 tablespoons water
1/2 teaspoon spicy brown mustard
1/4 pound extra-firm tofu, drained and cubed (should still be soft when cooked)
1/2 tablespoon curry powder
3-4 cups baby spinach

What you do: 

1. Heat veggie oil on medium heat in a large skillet. In a small bowl, mix nutritional yeast, onion powder, salt, vegan parmesan, water, and mustard until well-blended.
2. Pour mixture in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on 1 side for about 3-5 minutes, then flip. Move to one end of skillet.
3. In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.
Serve immediately over pasta or grain of choice.

Preparation Time: 
10 to 15 minutes
Cooking Time: 
Servings: 
1-2
Recipe Category: 

SO HOW'D IT GO?

yummmmmm

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This recipe rocks!! I followed the recipe as is, but next time I will add onion, garlic & tomato paste to the spinach. The cheesiness was serious spot on & delicious!
Thanks so much for this simple & tasty addition to my recipe box!!

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I didn't really think that a simple and easy dish like this could be as delicious as they reviewers were proselytizing, but now I am a true believer! 
I baked my tofu ahead of time in some olive oil, salt, and tons of garlic so I started on the fast track to delicious, but the cheezy sauce was what really made it great. 
I didn't have any vegan parmesan but it was still very luxurious.
Next time I will double the recipe because there wasn't really enough for 2 impressed eaters.

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Very yummy!! Just made this for lunch, served it with Coconut Rice (also from here) left over from two days ago. I didn't have onion powder so I fried some onions with the oil in the beginning, so I also made a bit more sauce. So good and so healthy!

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Okay, I added a litttle herb salt to the spinach (and some water), and served it with quinoa, and it was AMAZING!

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Im so pumped to try this! Will review soon! 

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This was good! It was a little too oniony for me, but that's easily fixed. I love that it is so quick to throw together for a quick, healthy dinner. I will make it again.

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I loved this!
I did brown my tofu with some onion first, because I really don't like mushy tofu. I doubled the sauce and used the whole package of FU....plus used a pack of frozen chopped spinach. It came out great!

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This was pretty easy and pretty good too. I added sauteed onion, tomatoes, jalapeno and serrano peppers and used tempeh instead of tofu. I also added corriander, cumin, cardamom, and a touch of garam masala to the dish and put the spinach in food processor after it was cooked to give it a more authentic texture. Served it with brown rice and topped off with some fresh cilantro, thanks for the recipe.

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Very tasty!  I really enjoyed this.  I don't eat much Indian food and can't compare this to the original dish as I've never had it.  I pretty much doubled this recipe and definitely recommend that if making this for more than 1 person or you desire leftovers.  I think the only item I didn't double was the curry powder; I believe I left that the same.  I also added/changed a couple things based on reviewer recommendations.  I added some garam masala in addition to the curry powder.  I sauteed half a medium onion, chopped, before adding in the spinach.  I added 2-3 T leftover homemade pizza sauce to the spinach/onions for a little extra flavor.  After cooking the spinach mixture, I removed it from the pan and pureed it with my immersion blender.  I then sauteed the tofu cubes in a bit of oil for several minutes before adding the cheezy sauce.  I cooked the tofu and sauce a couple minutes before adding back in the pureed spinach mixture.  Finally, I squeezed in the juice from half a lemon.  I served this over brown rice.  The final product was super delicious.  If this recipe appeals to you at all, I highly recommend it.

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