Saag Tofu with Spiced Spinach

Ingredients

• 400 g firm tofu
• 500 g frozen spinach
• 1 white onion
• 4 clove garlic cloves
• 25 g fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 3 tbsp rapeseed oil
• 100 ml coconut cream

Method

1. 1

   Press the tofu firmly between kitchen paper to remove excess moisture, then cut into 2 cm cubes. Heat 2 tbsp oil in a non-stick frying pan over a high heat and fry the tofu cubes for 8 minutes, turning, until golden on all sides. Set aside.

2. 2

   Defrost the frozen spinach and squeeze out as much water as possible. Blend it briefly with a stick blender until roughly smooth.

3. 3

   In the same pan, heat the remaining oil and fry the finely chopped onion for 7 minutes until soft and golden. Add the minced garlic and grated ginger and cook for 2 minutes.

4. 4

   Stir in the cumin, ground coriander and garam masala and toast for 1 minute. Add the blended spinach and stir well to combine.

5. 5

   Pour in the coconut cream and 100 ml water, season generously and simmer for 5 minutes until the sauce is creamy and fragrant.

6. 6

   Fold in the golden tofu cubes and simmer for a further 3 minutes. Serve with warm basmati rice or naan.