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. Tofu is a great source of vegetarian protein and while some of us aren’t the biggest fans of the soft variety, I am yet to meet someone who says no to the stiffer chewy kind. And that’s the kind that works best in this recipe. You could use it as is or stir fry in a teaspoon of oil to enhance flavors. This dish is best enjoyed with hot phulkas and daal but tastes as good with rice too.
Ingredients
- Spinach, finely chopped- 3 cups
- Hard Tofu cut into desired size pieces-1 cup
- Garlic, finely chopped- 1.5 teaspoons
- Tomatoes, chopped- 1/2 cup
- Panchforan- 1 teaspoon
- Turmeric -1/2 teaspoon
- Green chilies-2 (optional)
- Mustard oil-1.5 teaspoon
- Salt-1 teaspoon or as per taste
- Crushed peanuts for garnish-2 tablespoon
(Panchforan recipe
- 1 tablespoon cumin seeds
- 1 tablespoon brown mustard seeds
- 1 tablespoon fennel seeds
- 1 tablespoon nigella seeds also called black cumin or kalonji
- 1 1/2 teaspoons fenugreek seeds
Instructions
- Combine the seeds in a small bowl. Store in an airtight container.
- Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavors.)
METHOD TO PREPARE SPINACH AND TOFU STIR FRY
- Heat oil in a thick-bottomed skillet and stir fry tofu till light brown; drain excess oil on a kitchen towel and keep aside
- To the same pan, add panchforan, garlic, and turmeric and stir till the spices start to crackle. Be careful to not burn them or it will make the dish bitter
- Add spinach, cover, and cook till almost done; Then uncover and dry out the water discharged
- Add tofu, tomatoes,salt, mix well,l and simmer for another 2-3 minutes till tomatoes are soft and mushy
- Turn off the eat, garnish with crushed peanuts, and serve with hot phulkas or daal and rice.
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