1 tablespoon olive oil
1 red onion, chopped (2 cups)
3 cloves garlic, chopped
1 teaspoon fresh ginger, grated
1 block extra firm tofu, drained and cubed
3 cups tomato paste
1 can diced tomatoes (14.5 oz.)
1 teaspoon smoked paprika
1 teaspoon coriander powder
½ teaspoon turmeric
½ teaspoon cumin
½ teaspoon salt
1 teaspoon pepper
2 cups fresh spinach
½ cup 2% milk
Parsley or basil for garnish
- Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté for about 3-5 minutes. Move pan contents to the side and add cubed tofu. Let tofu cook about 4-5 minutes, then flip and cook 4-5 minutes on the other sides.
- Add all the spices in and stir well, then add the tomato paste and diced canned tomatoes.
- Next add in the spinach, combine, cover and let simmer for about 12-15 minutes, until thickened.
- Add in the milk, stir well and let simmer for another 2 minutes. Garnish with parsley or basil and serve with brown rice or pasta or your choice.
Recipe modified by CHOICES Nutrition Education Program
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