This recipe is a nice change to your routine meals. It is filled with beautiful Indian flavors, guaranteed to brighten up your weeknight dinner. The dish goes great with saffron rice or mixed vegetables. Be careful while frying the tofu, and be sure to use a high quality oil. I suggest sunflower oil which is full of vitamins and antioxidants, and it’s also stable at high temperatures, making it perfect for frying. Enjoy!
- 1- 20 oz block of Wild Wood Sprouted organic super firm tofu, cut into 1-inch cubes
- Sunflower oil for frying
- 3 Tbs. coconut oil
- ½ t. salt
- 1 t. turmeric
- 2 inch piece fresh ginger root, minced
- 2 t. garlic, minced
- 2 t. coriander
- 2 t. cumin
- 2 onions, finely diced
- ½ t. red pepper flakes (optional)
- 2 lbs. frozen Organic chopped spinach
- 1 t. garam masala
- ¾ cup coconut milk
- 1 t. salt
- 2 t. tumeric
- 2 t. cumin
- 1 t. cardamom
- 1 can organic coconut milk
- Combine coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to make a marinade.
- Place cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge
- Meanwhile, heat coconut oil in a wok and sauté the onions, ginger, and garlic.
- While that’s sautéing, pulse the spinach in a food processor until finely chopped.
- Add the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture.
- In a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers. Test the heat by dropping one cube of tofu into the pan. It should immediately sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper towel and set aside.
- Add the pureed spinach to the wok. Add the coconut milk, and let cook for 5 minutes. Then add the fried tofu to the spinach mixture.
- Allow the mixture to cook for 10 minutes, to meld the flavors. Adjust seasoning to your particular taste.
- Serve with saffron rice.
Step by Step Instructions
Combine coconut milk, salt, turmeric, cumin, and cardamom together in large bowl to make a marinade.
Place cubes of tofu into marinade and refrigerate for 2 hours or overnight in fridge 
Meanwhile, heat coconut oil in a wok and sauté the onions, ginger, and garlic. 
While that’s sautéing, pulse the spinach in a food processor until finely chopped.
Add the rest of the spices to the wok and cook for 5 minutes. If the onion, garlic mixture sticks to the pan, you can add a little water to the mixture. 
In a separate, heavy, cast iron skillet, heat the sunflower oil until it shimmers. Test the heat by dropping one cube of tofu into the pan. It should immediately sizzle. Fry all of the tofu until golden brown on all sides. Drain on paper towel and set aside. 
Add the pureed spinach to the wok. Add the coconut milk, and let cook for 5 minutes. Then add the fried tofu to the spinach mixture.
Allow the mixture to cook for 10 minutes, to meld the flavors. Adjust seasoning to your particular taste. Serve with saffron rice. 
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