Curried Spinach and Tofu Recipe

Name: Curried Spinach and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil, such as safflower; 1 medium onion, minced; 4 garlic cloves, minced; Coarse salt and ground pepper; 1 tablespoon curry powder, preferably Madras; 1/2 teaspoon ground ginger; 2 packages (10 ounces each) frozen chopped spinach, cut into pieces (do not thaw); 1 1/2 cups water; 3/4 cup reduced-fat sour cream; 2 packages (12.5 ounces each) extra-firm silken tofu, drained and cut into 1/2-inch cubes; Cooked rice, preferably basmati, for serving (optional)

Servings: persons

2 tablespoons vegetable oil, such as safflower
1 medium onion, minced
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon curry powder, preferably Madras
1/2 teaspoon ground ginger
2 packages (10 ounces each) frozen chopped spinach, cut into pieces (do not thaw)
1 1/2 cups water
3/4 cup reduced-fat sour cream
2 packages (12.5 ounces each) extra-firm silken tofu, drained and cut into 1/2-inch cubes
Cooked rice, preferably basmati, for serving (optional)

1
Heat oil in a large skillet over medium-high.
2
Add onion and garlic, and season with salt and pepper.
3
Cook, stirring occasionally, until onion begins to brown, 5 to 7 minutes.
4
Add curry powder and ginger; cook, stirring, until fragrant, about 1 minute.
5
Add spinach and the water; bring to a boil, breaking up spinach with a spoon.
6
Reduce heat to medium; simmer, stirring occasionally, until almost all liquid has evaporated, 10 to 12 minutes.
7
Stir in sour cream and tofu; cook just to heat through, 3 to 5 minutes (do not boil).
8
Serve with rice, if desired.
9
Tofu is sold in two types of packaging in grocery stores: refrigerated and shelf stable.
10
Shelf-stable tofu can be stored at room temperature until opened, up to about 1 year (check the label for the use-by date); look for it in the Asian-food section.
11
Per Serving (without Rice)
12
Calories: 294
13
Fat: 17.3g
14
Protein: 21.5g
15
Carbohydrates: 17.6g
16
Fiber: 5.6g

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons vegetable oil, such as safflower, 1 medium onion, minced, 4 garlic cloves, minced, Coarse salt and ground pepper, and more.

Yes, Curried Spinach and Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Spinach and Tofu

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