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Spiced Spinach Tofu    Veg HT MC 25mins

Serves 4     Hot  Vegetarian  Vegan  Vegetables  Main Course  Gluten Wheat Dairy Free  Eggless

4 tbsp Olive Oil
450g/1lb Extra Firm Silken Tofu, cut into 12mm/½ inch cubes
900g/2lb Fresh Spinach, washed and roughly cut
2.5cm/1-inch Fresh Ginger
4 Garlic Cloves
2 teasp Cumin Powder
1 teasp Coriander Seeds
1 teasp ground Black Pepper
¼ teasp Ground Cinnamon
1 teasp Chilli Powder
¼ teasp Ground Turmeric
3 Tomatoes


1. Heat 2 tablespoons of the oil in a saucepan add the tofu cubes and fry until golden brown. Set aside.

2. Place the spinach in a large saucepan with only the water left clinging to the leaves, cover and cook over a medium heat, shaking the pan often for 5 minutes. Drain any excess water and set aside.

3. Place the garlic, ginger, cooked spinach, cumin powder, black pepper, cinnamon, chili powder and salt in a food processor and blend until quite smooth. Set aside.

4. Heat the remaining oil in a saucepan, add the cumin seeds and turmeric powder and fry for 1 minute.

5. Add the tomatoes and sauté for 4-5 minutes then add the spinach mixture and 120ml/4fl.oz. of water. Bring to boil mixing well then add fried tofu and cook, stirring for 2-4 minutes or until the tofu is heated through. Serve hot over white rice.

More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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