South Indian · Lunch, Dinner
Tofu in coconut spinach
Tofu simmered in a coconut gravy loosened with spinach and curry leaves.
- Calories
- 665 kcal
- Protein
- 32 g
- Carbs
- 14 g
- Fat
- 54 g
- Prep
- 10 min
- Cook
- 20 min
Per serving, for one person.
Contains: soy, mustard, coconut.
Ingredients
- 170 g Firm tofu
- 120 ml Coconut milk
- 90 g Spinach
- ¾ tbsp Coconut oil
- 3 g Curry leaves
- ½ tsp Mustard seeds
- ¼ tsp Turmeric
- 1¼ chillis Green chillies
- 5 g Ginger
Method
- Pop the mustard seeds in the coconut oil, then add the curry leaves, ginger and chilli.
- Stir in the turmeric and pour in the coconut milk, then bring to a bare simmer.
- Add the tofu in cubes and cook eight minutes so it takes on the gravy.
- Fold in the spinach and cook until it collapses.
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