Spiced Tofu and Spinach Curry with Almond-Infused Basmati Rice
Delight your taste buds with this flavorful Indian-inspired dish featuring golden-browned tofu nestled in a fragrant spinach curry, accompanied by almond-infused basmati rice. This hearty vegan entrée combines textures and spices for a satisfying meal that captivates with every bite, showcasing fresh ingredients and vibrant flavors. Ideal for a plant-based feast, it brings a refreshing twist to traditional curries and entices everyone at the table.
6 servings
Servings
366
Calories
16
Ingredients
Ingredients
Basmati rice
2 cups
Vegetable oil
3 tablespoons
Firm tofu
14 ounces (patted dry and cut into 1-1/2 inch dices)
Salt and freshly ground black pepper
to taste
Garlic cloves
4 (chopped)
Fresh ginger
3 inch piece (peeled and grated)
Yellow onion
1 large (chopped)
Ground cumin
1 teaspoon
Ground coriander
1 tablespoon
Frozen spinach
20 ounces (defrosted, squeezed dry of excess liquid in a kitchen towel)
All-purpose flour
2 tablespoons
Vegetable stock or broth
2 cups
Curry paste
2 tablespoons
Prepared mango chutney
1/4 cup
Chickpeas
15 ounces (rinsed and drained)
Sliced almonds
1 cup (toasted)
Instructions
1
Prepare the basmati rice according to the package instructions. Once cooked, fluff it with a fork, mix in the toasted almonds, and set aside to keep warm.
2
Heat 3 tablespoons of vegetable oil in a large, deep nonstick skillet over medium-high heat. Add the tofu cubes, season with salt and freshly ground black pepper, and cook until each side is lightly browned, about 2 to 3 minutes per side. Remove the tofu and set aside.
3
In the same skillet, add the chopped garlic, grated ginger, and chopped onion. Sauté for 4 to 5 minutes until the onions are tender and translucent.
4
Stir in the ground cumin and coriander, cooking for an additional minute to release the aromas.
5
Add the defrosted and squeezed-dry spinach to the skillet, cooking for about 2 minutes. Sprinkle in the flour and stir until the mixture has thickened.
6
Pour in the vegetable stock or broth and bring it to a gentle simmer. Stir in the curry paste and mango chutney, ensuring everything is well combined.
7
Add the chickpeas and return the browned tofu to the skillet. Reduce the heat to medium-low and let the curry simmer for 8 to 10 minutes, allowing flavors to meld.
8
While the curry simmers, toast the almonds in a small dry skillet over medium heat until golden brown.
9
To serve, spoon the almond-infused rice into shallow bowls and top with the tofu-spinach curry. This layering prevents the rice from becoming too mushy.
Nutrition Information
16.7g
Fat
41.7g
Carbs
13.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this Spiced Tofu and Spinach Curry vegan?
Yes, this recipe is entirely plant-based and vegan, using tofu and chickpeas for protein and vegetable stock for the base.
What type of rice is recommended for this dish?
Basmati rice is recommended for its fragrance and texture, particularly when infused with toasted almonds.
How many servings does this recipe yield?
This recipe is designed to serve 6 people.
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach, but you should cook it down and squeeze out the excess moisture first to match the 20 ounces of frozen spinach.
What is the calorie count per serving?
Each serving contains approximately 366 calories.
How do I prevent the tofu from falling apart?
Ensure you use firm tofu, pat it dry thoroughly before dicing, and sear it in oil for 2 to 3 minutes per side until lightly browned.
What spices give this curry its flavor?
The primary spices used are ground cumin, ground coriander, and your choice of curry paste.
Is this dish gluten-free?
As written, it contains all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free thickening agent like cornstarch or gluten-free flour.
Why is mango chutney included in the recipe?
Mango chutney adds a subtle sweetness and tanginess that balances the savory spices and the earthiness of the spinach.
How do I prepare the almond-infused rice?
Cook the basmati rice according to package instructions, then fluff it and stir in sliced almonds that have been toasted in a dry skillet.
What is the protein content per serving?
Each serving provides about 13.3 grams of protein.
Can I substitute the chickpeas?
Yes, you could use other legumes like lentils or green peas if you prefer, though the texture will vary.
How much fat is in this recipe?
There are 16.7 grams of fat per serving.
How long should I simmer the curry?
The curry should simmer for about 8 to 10 minutes to allow the flavors of the tofu, chickpeas, and spices to meld.
Do I need to peel the ginger?
Yes, the recipe calls for a 3-inch piece of fresh ginger to be peeled and then grated for the best flavor distribution.
What type of oil is best for frying the tofu?
Vegetable oil is suggested, but any neutral oil with a high smoke point, like canola or grapeseed oil, will work well.
How should I serve the dish to avoid mushy rice?
Spoon the rice into a shallow bowl first and then top it with the curry; this layering helps maintain the rice's texture.
Can I use a different type of onion?
While yellow onion is specified for its sweetness when cooked, a white onion or red onion can be used as a substitute.
Is the garlic minced or chopped?
The recipe calls for 4 garlic cloves to be chopped.
How many carbohydrates are in a serving?
There are 41.7 grams of carbohydrates per serving.
What size should the tofu cubes be?
The tofu should be cut into approximately 1-1/2 inch dices.
Do I need to toast the almonds?
Yes, toasting the sliced almonds in a dry skillet over medium heat until golden brown enhances their flavor and crunch.
Is this recipe considered a quick meal?
Yes, with a preparation involving simple sautéing and simmering, it is tagged as a quick and healthy meal option.
Can I use water instead of vegetable stock?
You can use water, but vegetable stock or broth is recommended to add more depth and savory flavor to the curry base.
What does the flour do in this recipe?
The all-purpose flour acts as a thickener for the sauce when mixed with the spinach and stock.
Is this dish very spicy?
The spice level depends on the specific curry paste you choose; you can select a mild or hot version based on your preference.
Can I make this ahead of time?
Yes, the curry flavors often improve the next day, though it is best to store the rice and curry separately.
What if I don't have fresh ginger?
While fresh ginger is preferred, you can use about 1 teaspoon of ground ginger as a substitute, though the taste will be less vibrant.
Do I need to rinse the chickpeas?
Yes, the recipe specifies that the 15 ounces of chickpeas should be rinsed and drained before being added.
Is this an authentic Indian recipe?
It is described as an Indian-inspired dish, meaning it uses traditional Indian flavors and techniques in a modern, plant-based format.