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Spinach quinoa curry with tofu
Aromatic coconut curry with tofu and quinoa

Spinach quinoa curry with tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Curry is not a single spice, but a complex blend of spices that, when met with coconut milk, forms a thick, aromatic sauce. Tofu acts as a 'sponge' in this dish: it absorbs the flavour of the sauce, while the spinach and quinoa fill the meal with nutrients. Quick, plant-based, yet filling.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep frying pan or wok
  • Saucepan for quinoa
  • Chopping board

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Cook the quinoa in the usual way (rinse, boil 15 mins, rest).

Tip: It is good when fluffy, not mushy.
2 ✓

Dice the tofu. Heat oil in a pan and fry the cubes until golden brown, then remove them.

Tip: The crust helps the tofu stay whole in the sauce and gives better texture.
3 ✓

In the remaining oil, fry the chopped garlic and ginger. Sprinkle over the curry powder and stir.

Tip: Toasting the spices (blooming) deepens the flavours.
4 ✓

Pour in the coconut milk, season with soy sauce, salt, and pepper. Simmer slightly.

Tip: Soy sauce adds 'umami' (fifth taste) depth.
5 ✓

Toss in the spinach, let it wilt, then put the tofu back to warm through.

Tip: 1 minute of heat is enough for the spinach, don't overcook it.
6 ✓

Mix with the quinoa (or serve alongside), sprinkle with toasted sesame seeds and coriander.

Tip: The freshness of the coriander balances the richness of the coconut milk.

Recipe FAQ

Why did the tofu fall apart?
You stirred it too much, or chose tofu that was too soft (silken). Use firm tofu and turn gently!
The sauce is too runny.
Boil further without the lid to let the water evaporate (reduction).

Ingredients

  • 200 g Quinoa
  • 300 g Tofu (firm)
  • 150 g Fresh spinach
  • 400 ml Coconut milk (canned)
  • 2 tsp Curry powder
  • 2 cloves Garlic
  • 10 g Ginger (fresh)
  • 20 ml Olive oil
  • 15 ml Soy sauce
  • 10 g Fresh coriander
  • 10 g Sesame seeds
  • 1 tsp Salt
  • 1 tsp Ground black pepper