An easy Spicy Spinach Tofu Stir-fry that can be made in 1 pot within 15 minutes. This recipe is a lifesaver come dinnertime. weeknight Indian spiced Tofu Spinach curry with almost no chopping! Gluten-free, Nut-free, soy-free option.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 2
  • Category: Main Course
  • Cuisine: Indian

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

Method

  1. Heat a medium to a large skillet over medium-high heat. Add the oil and let it get hot.
  2. Add your pressed and cubed tofu to the skillet and cook until some of the edges of the tofu are golden.
  3. Then add in the salt, pepper, Kashmiri garam masala, coriander, cumin, and any of the spices you are using and toss well to coat. Cook for another minute to roast the spices as well.
  4. Then add in spinach, salt, garlic powder, onion flakes,m, ketchup/tomato paste and mix well. Cook until the spinach is not frozen and doesn’t smell raw. 3- 4 minutes.
  5. Then add in yogurt and mix in. Add in 1/2 cup of water and mix in and continue to cook for another 5 minutes. Reduce the heat to medium-low and simmer for another 3-4 minutes for the flavors to meld. Taste and adjust salt and flavor then take off the heat.
  6. Garnish with pepper flakes and garam masala. Optionally drizzle some coconut cream or thinned our vegan yogurt. Serve with flatbread, roti or naan, or rice. For low-carb, serve it with cauliflower rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.