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Curried Tofu with Spinach and Tomatoes

Source: The New Soy Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 3
For a casual supper, I always enjoy this colorful medley with its curry-yellow tofu, bright green splashes of spinach, and cherry dots of tomato. It's richly flavored with Patak's prepared mild curry paste, a condiment I've come to rely upon for its intensely good balance of spices. I particularly like making this curry with frozen tofu, which thirstily drinks up the sauce and has a delightfully chewy texture. You'll also have good results with pressed fresh tofu.
1-pound block extra-firm or firm tofu, frozen, defrosted, and drained
1 tablespoon peanut oil or ghee (clarified butter)
1 cup coarsely chopped onions
1 cup water
1/4 cup mild curry paste (see note)
3 tablespoons unsweetened grated dried coconut
3 large plum tomatoes, cored and cut into eighths
3/4 pound spinach, trimmed, coarsely chopped, and thoroughly washed
salt, to taste
1/3 to 1/2 cup chopped cilantro (optional)
Curried Tofu with Spinach and Tomatoes Recipe at
Set the block of defrosted tofu between 2 plates and, pressing the plates firmly together, tip them over the sink as the tofu releases excess water. Release the pressure slightly, then press the plates firmly together again 4 or 5 more times, or until no more water is expressed. With a serrated knife, slice the tofu into 1-inch cubes. Set aside.

Heat the oil in a large, heavy saucepan or wok over medium-high heat. Saute the onions, stirring frequently, until lightly browned, about 3 minutes. Add the water and blend in the curry paste and coconut. Stir in the reserved tofu, taking care to coat the tofu thoroughly with the curry sauce. Stir in the tomatoes.

Cover and cook over medium heat, stirring occasionally, until the tomatoes are soft, about 5 minutes. If the mixture seems quite dry, stir in 1/4 cup water at this point. Add the spinach. (If your pot isn't big enough, you may need to add half, cover, and let it wilt before adding the remainder.) Cover and continue cooking until the spinach is tender, 2 to 3 minutes. Add salt and the cilantro, if you like.


You'll find 10-ounce jars of Patak's curry paste (and a myriad of other pickles and chutneys made by this venerable British company) in any Indian grocery and in many specialty-food shops, or you can order it by mail or substitute your own favorite brand of curry paste.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 3
Calories: 371
Sodium: 220mg
Fiber: 21g
Carbohydrates, Total: 44g
Protein: 22g
% Cal. from Fat: 44%
Fat. Total: 18g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Tatyana Reviewed: 01/28/2012
Delicious and healthy dish!
I used peanut oil and also added cauliflower to it. It came out well the first time I made it, and I'm not a very experienced cook.
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