Spicy Tofu Spinach Stir fry (15 Minute 1 Pan)

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

Steps

1. Heat oil in a medium-to-large skillet over medium-high heat until hot.
2. Cook the pressed, cubed tofu in it until some edges turn golden.
3. Add salt, pepper, Kashmiri garam masala, coriander, cumin and any spices being used. Toss to coat well and cook another minute to roast the spices.
4. Mix in spinach, salt, garlic powder, onion flakes and ketchup or tomato paste well. Cook until the spinach is no longer frozen and does not smell raw, 3-4 minutes.
5. Mix in yogurt, followed by 1/2 cup water, and cook another 5 minutes. Reduce to medium-low and simmer another 3-4 minutes for the flavours to meld. Taste, adjust salt and flavour, then take off the heat.
6. Garnish with pepper flakes and garam masala. If desired, drizzle coconut cream or thinned vegan yogurt. Serve with flatbread, roti, naan or rice. For low-carb, serve with cauliflower rice.