Quick Tofu and Spinach Curry
A flavorful and satisfying curry with firm tofu, protein-rich spinach, and vibrant spices, perfect for a quick, high-protein, low-calorie meal.
5 min
Prep
15 min
Cook
4
Serves
377
Calories
Macros · per serving
32g protein
10g carbs
24g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 300 grams frozen spinach
- 1 onion
- 3 cloves garlic
- 1 tablespoon ginger
- 2 tablespoons curry powder
- 400 milliliters coconut milk, light
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 100 milliliters water
Instructions
- 1
Drain and press the firm tofu to remove excess moisture, then cut it into bite-sized cubes.
- 2
Chop the onion, mince the garlic, and grate the ginger.
- 3
In a large pan, heat olive oil over medium heat. Add the onion and cook until soft.
- 4
Add the garlic and ginger to the pan and sauté for another minute until fragrant.
- 5
Stir in the curry powder and cook for 30 seconds to bloom the spices.
- 6
Add the tofu cubes to the pan and toss to coat with the spices.
- 7
Pour in the light coconut milk and water, stirring to combine.
- 8
Add the frozen spinach, breaking it up as it thaws and cooks in the curry sauce.
- 9
Season with salt and black pepper to taste, then simmer for 5 minutes, allowing the flavors to meld.
- 10
Serve the curry hot, optionally over rice or with bread for a complete meal.
Cook it this week.
NeatEat plans Quick Tofu and Spinach Curry — and the rest of your week — around your budget, groceries included.