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?
Great idea.. I am going to try this out.. thanks a ton!
This was delicious! Soooo good, I'll be making it on a regular basis for sure. I added some mushrooms and since I didn't have any onion powder I sauteed an onion before adding the sauce. I used frozen spinach and will most likely use fresh stuff next time.
this recipe is amazing. I've never had the non-vegan version, but my boyfriend has and says this was not only very comparable, but even better!! thanks for a great recipe/base recipe. we'll definitely be making this often- it's delicious!
is there anything I can use in place of Nutritional Yeast?
Right now this is my favorite dish for lunch! I took the advice of others & used dry mustard & added some garlic. I am hooked on this stuff :)>>>
I LOVE how the tofu came out in this recipe! I've only recently started cooking with Nutritional Yeast and this is a great way to use it! I think next time I probably would not use brown rice since there wasn't really enough sauce to give enough flavor to the spinach and rice, but other than that this was a fabulous recipe!
This was lovely and took like 10 minutes to make! Awesome!
I made this twice, and it was good, but it's not something I'd rave about. I like how quick and easy it was to make.
I don't know if I did it right, but the cheese sauce didn't add much to the flavor of the dish. Seemed a little pointless. Maybe I needed to make more of the sauce. Also, I had to add water to shrink the spinach and make it moist.
The recipe would be improved with a spoonful of vegan butter or sour cream to the spinach because it tasted bland without a bit of fat to it. Also, the texture is better when the spinach was blended/processed after being cooked.
I just had to review this recipe again to emphasise how much I love it :)>>> :)>>> :)>>> :)>>>
Since I first made it (just over a month ago) I think I have made it about 7 or 8 times - it really is that good (an addictive!). ........and I confess I always have to make a bit extra sauce just cause I love that on it's own.
I'm just a bit gutted I have no tofu in so can't have it for dinner again tonight!
Thank you so so much for such a good recipe.
Your recipe got my husband to eat tofu!!!! This was great! I cut up the tofu very small & let it sit in the spice mixture while I prepared the rest of our meal. I can see making this as a quick & easy dinner just for me with some rice or other grain.
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