Curried tofu

Serves 4

1 onion, sliced
2 cloves garlic, crushed
5cm knob ginger, peeled and grated
1 tbsp PnP olive oil
1 tbsp (15ml) garam masala
1/2 tsp (3ml) turmeric
1 tbsp (15ml) PnP curry powder
1/2 chilli, deseeded and chopped (optional)
400g fresh tomatoes, skin removed and chopped
1 cup (100g) PnP white mushrooms, sliced
600g firm plain tofu, cubed
1/2 cup (125ml) PnP fat-free plain yoghurt, stabilised with 1/2 tsp (3ml) corn flour
3 cups (150g) PnP baby spinach

Add onion, garlic and ginger to olive oil and fry until soft and translucent. Stir in spices and chilli and fry for 1 minute. Add tomatoes and mushrooms and cook for a further 10 minutes to reduce, stirring occasionally. Stir in tofu and yoghurt. Add a splash of water, if necessary. Simmer for 5-10 minutes, then add the spinach, cover and cook to wilt (2 minutes). Season with pepper and serve wih brown rice.

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