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Spicy Tofu Spinach Stir fry (15 Minute 1 Pan)
An easy Spicy Spinach Tofu Stir-fry that can be made in 1 pot within 15 minutes. This recipe is a lifesaver come dinnertime. weeknight Indian spiced Tofu Spinach curry with almost no chopping! Gluten-free, Nut-free, soy-free option.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 214 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 teaspoons oil
- 7 ounces firm or extra firm tofu pressed for 15 minutes then cubed (see notes for soy-free)
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper or cayenne/Indian red chili powder or both
- 1/2 to 1 teaspoon Kashmiri garam masala or regular garam masala or use curry powder or berbere
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- good pinch of cinnamon clove, and cardamom (optional)
- 8-10 ounces frozen spinach thawed or chopped fresh spinach
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon onion flakes
- 2 tablespoons ketchup or tomato paste
- 3-4 tablespoons vegan yogurt or you can use non-dairy cream such as cashew cream or use vegan plain cream cheese
- 1/2 cup water or use 1/2 -1 cup non dairy milk for saucier/creamier
- pepper flakes, lime juice and garam masala for garnish
Instructions
- Heat a medium to a large skillet over medium-high heat. Add the oil and let it get hot.
- Add your pressed and cubed tofu to the skillet and cook until some of the edges of the tofu are golden.
- Then add in the salt, pepper, Kashmiri garam masala, coriander, cumin, and any of the spices you are using and toss well to coat. Cook for another minute to roast the spices as well.
- Then add in spinach, salt, garlic powder, onion flakes,m, ketchup/tomato paste and mix well. Cook until the spinach is not frozen and doesn’t smell raw. 3- 4 minutes.
- Then add in yogurt and mix in. Add in 1/2 cup of water and mix in and continue to cook for another 5 minutes. Reduce the heat to medium-low and simmer for another 3-4 minutes for the flavors to meld. Taste and adjust salt and flavor then take off the heat.
- Garnish with pepper flakes and garam masala. Optionally drizzle some coconut cream or thinned our vegan yogurt. Serve with flatbread, roti or naan, or rice. For low-carb, serve it with cauliflower rice.
Cup of Yum
Notes
- Soy-free, use pre-cooked potatoes and/or roasted cauliflower to the gravy. Or, make your own chickpea tofu and add that. Or add 1 cup cooked chickpeas
- add 1 tablespoon nutritional yeast for extra umami
- Oilfree: toss tofu in half of the spices and bake until golden. Then add to the skillet. Add remaining spices, spinach and tomato paste and cook and follow the rest of the steps.
Nutrition Information
Calories
214kcal
(11%)
Carbohydrates
16g
(5%)
Protein
14g
(28%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
698mg
(29%)
Potassium
545mg
(16%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
13526IU
(271%)
Vitamin C
9mg
(10%)
Calcium
290mg
(29%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 214
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 14g | 28% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 698mg | 29% |
| Potassium | 545mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 13526IU | 271% |
| Vitamin C | 9mg | 10% |
| Calcium | 290mg | 29% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.