Spinach & crispy tofu curry
A smooth, fragrant spinach curry with cubes of golden baked tofu. Restaurant-style richness from blended cashews rather than cream.
- Prep
- 30 minutes
- Cook
- 45 minutes
- Makes
- 4 portions
- Difficulty
- Medium
In one portion
These are the figures for one medium portion. In Susten, each person at your table gets their own portion size.
To see how one portion fits your day, work out your daily calories and protein.
- Calories
- 655kcal
- Protein
- 32g
- Carbs
- 67g
- Fat
- 27g
Where the calories come from
- Protein 20%
- Carbs 42%
- Fat 38%
- Fibre
- 6.3 g
- Sugar
- 4.2 g
- Salt
- 0.14 g
What it costs at Tesco
Susten matches every ingredient to a Tesco product. Your shopping list names each one, with its price.
£1.96a portion
We base this on how much of each product the recipe uses. Half a pack costs half the price.
We last updated these Tesco prices on .
Ingredients
- 460g extra firm tofu, pressed and cubed
- 1 ¼ tbsp vegetable oil
- 1 tsp ground cumin
- 1 tbsp nutritional yeast
- 260g spinach, washed, tough stems removed
- 65g cashews, soaked and drained
- 300ml water
- 10g fresh ginger, peeled and roughly chopped
- 1 red chilli, stem removed
- 2 tomatoes, roughly chopped
- 1 tbsp coconut oil
- 1 tsp cumin seeds
- 1 onion, diced
- 4 cloves of garlic, minced, for the masala
- 2 cloves of garlic, peeled, for the spinach sauce
- 1 tsp ground coriander
- 1 tsp garam masala, for the gravy
- ½ tsp garam masala, for the tofu rub
- 300g basmati rice
Method
Start with the cashews, as they need 1 hour or more: soak them in enough boiling water to cover, then drain.
Line a tray with baking paper and heat the oven to 200°C (fan 180°C). Press the tofu, then cube it.
Toss the cubes in the vegetable oil, then coat them with a good pinch of salt, the nutritional yeast, some of the garam masala and the ground cumin. Spread them over the tray and bake for 20-25 minutes, until browned and crisp.
Have a bowl of iced water ready. Give the spinach 2 minutes in boiling water in a large pan on the hob, just long enough to wilt it, then cool it straight away in iced water. Squeeze it dry.
Blitz the tomato, red chilli, ginger, whole peeled garlic cloves, water, cashews and spinach in a blender to a completely smooth sauce.
Put the basmati rice on now, following the packet instructions, so it cooks while you make the curry.
Use a large, deep pan for the base. Melt the coconut oil in it on a medium heat, and let the cumin seeds sizzle for 1 minute until fragrant. Cook the onion until translucent, 4-5 minutes, then the minced garlic for 1 minute more.
Season with a good pinch of salt, then stir the ground coriander in for 30 seconds.
With the heat turned down, add the spinach sauce and give it about 5 minutes to thicken. If it dries out, splash in some water. Finish by stirring in the rest of the garam masala.
Once the rice is cooked, spoon the curry over it and pile the baked tofu on top.
Adapted from Rainbow Plant Life
