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Spinach quinoa tofu with curry base
Zesty lime and coconut curry with quinoa

Spinach quinoa lime tofu curry

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This recipe is very similar to the previous one, but here the acidity of lime takes centre stage alongside the curry. The use of coconut oil further strengthens the tropical flavour profile. We prepare it as a one-pot meal where the flavours of quinoa, tofu, and vegetables mature together by the end of cooking.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 500 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan for quinoa
  • Deep frying pan
  • Chopping board

Allergen Information

⚠️ Soya

Instructions

1 ✓

Rinse the quinoa and cook in the water with a pinch of salt. Set aside.

Tip: Thorough washing removes bitter flavour compounds.
2 ✓

Dice the tofu. Heat the coconut oil in a frying pan, add the curry powder, and fry for 1 minute.

Tip: Frying in oil (blooming) releases the aromas.
3 ✓

Add the tofu, toss in the spiced oil, then pour in the coconut milk. Salt and cook for 5 minutes.

Tip: Let the sauce thicken slightly and coat the tofu.
4 ✓

Stir in the spinach and let it wilt. Remove from heat and squeeze in the lime juice.

Tip: Never boil lime juice, as it can turn bitter and lose its freshness.
5 ✓

Serve mixed with the quinoa or piled on top. Sprinkle with coriander.

Tip: Serve immediately while the spinach is fresh green.

Recipe FAQ

What do I do if it's too sour?
You can counteract the acidity with a little sugar or honey (if not vegan).

Ingredients

  • 150 g Quinoa
  • 300 ml Water
  • 2 tbsp Coconut oil
  • 100 g Fresh spinach
  • 200 g Tofu
  • 200 ml Coconut milk
  • 1 tbsp Curry powder
  • 1 pc Lime (juice)
  • 1 pinch Salt
  • 10 g Fresh coriander