Curried Spinach with Tofu Paneer
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
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.
SO HOW'D IT GO?
yummmmmm
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!!
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.
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!
Okay, I added a litttle herb salt to the spinach (and some water), and served it with quinoa, and it was AMAZING!
Im so pumped to try this! Will review soon!
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.
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!
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.
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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