Tofu, Spinach, and Green Pea Curry
This vegan Tofu, Spinach, and Green Pea Curry is simmered with warm spices, fresh ingredients, and coconut milk. A simple tofu curry recipe anyone can make!
Servings: 5 servings (1.5 cups per serving)
Calories: 316kcal
Equipment
- Sauté Pan
- Food Processor
- Large Skillet
Ingredients
- 1 package extra-firm tofu 16 oz. package, $2.92
- 1 yellow onion small dice, $0.89
- 1 Tbsp fresh cilantro minced, $0.06
- 2 Tbsp fresh ginger grated, (from a 2-3” knob) $0.58
- 4 garlic cloves crushed and minced, $0.16
- 1 tsp ground turmeric $0.16
- 1½ Tbsp ground cumin $0.42
- 2 tsp garam masala $0.96
- 10 oz. fresh spinach one bag, $1.98
- 3 Tbsp olive oil $0.51
- 1 cup vegetable broth $0.09*
- 2 tsp chili paste $0.18**
- 1 lemon juiced, $0.64
- 14.5 oz. can petite diced tomatoes strained, $0.96
- 2 tsp granulated sugar $0.01
- 1 tsp salt $0.01
- 1 cup frozen peas $0.64
- ½ can full fat coconut milk unsweetened, (half a 13.66 fl oz. can) $1.49***
Instructions
- Gather your ingredients.
- Drain extra-firm tofu, press it between clean kitchen towels and books or heavy skillets for at least 20-30 minutes, and then cut it into 1-inch cubes.
- Meanwhile, prepare fresh ingredients: dice onion, mince cilantro, peel and grate fresh ginger, mince garlic.
- Toast dry spices (ground turmeric, ground cumin, and garam masala) in a sauté pan for 4 minutes on medium heat. Once fragrant, remove from the pan and set aside.
- In a food processor, combine onion, garlic, ginger, and one handful of spinach. Pulse until a pesto-like paste forms. Add handfuls of chopped spinach little by little for ease of processing until the entire bag is gone, scraping down the sides of your food processor until everything is processed evenly.
- In a large skillet, heat oil over medium heat and add tofu, tossing the tofu constantly to avoid sticking/burning until all sides are golden and firm.
- Then, toss tofu with toasted turmeric, cumin, and garam masala until tofu is coated.
- Add spinach mixture, vegetable broth, chili paste, lemon juice, strained petite diced tomatoes, sugar, and salt. Stir until well-combined.
- Simmer for about 8-10 minutes while some of the liquid cooks off.
- Add frozen peas and stir to combine. Taste, add a pinch more salt if needed.****
- Add coconut milk and stir.***** Simmer on the stove for an additional 10 minutes. Garnish with fresh cilantro to serve.
See how we calculate recipe costs here.
Notes
*We use bouillon for our broth to keep costs low. We prefer the Better Than Bouillon brand in the Budget Bytes kitchen.
**You can use any hot sauce you already have on hand instead of the chili paste, or substitute with crushed chili flakes. I used Sambal Oelek Chili Paste found at my local Walmart.
***I only use ½ a can of unsweetened coconut milk in this recipe, but you can add the other half to your next smoothie, use it to make half a batch of coconut rice (for serving with this curry!), or freeze what’s left in ice cube trays for a future recipe! The can I used was 13.66 fl oz. total.
****I find sometimes this recipe needs a little extra salt, depending on how well I pressed my tofu and the type of spinach I use. No big deal, just add an extra pinch if you find your batch needs it!
*****Depending on the brand I buy, sometimes I put my canned coconut milk in the blender first, so the chunks of cream are mixed in better. You can also give it a quick stir in the can.
Nutrition
Serving: 1serving (1.5 cups) | Calories: 316kcal | Carbohydrates: 24g | Protein: 13g | Fat: 21g | Sodium: 877mg | Fiber: 6g