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Roasted tofu in spinach sauce served
Golden fried tofu sitting atop a rich, creamy coconut and spinach curry sauce

Tofu in Creamy Coconut Spinach Sauce

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Quick Meals
This dish is the meeting of indulgent creaminess and plant nutrition. Spinach's slight astringency is perfectly softened by silky coconut cream, while fried onion and cumin give the base a depth of flavour as if cooked for hours. Crispy tofu cubes on top put the dot on the i: perfect balance of texture and flavour in one pan.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 340 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large frying pan or wok
  • Chopping board and knife
  • Kitchen paper

Allergen Information

⚠️ Soya (tofu)

Instructions

1 ✓

Wrap tofu in kitchen paper, squeeze out water, then cut into 2 cm cubes. Lightly salt.

Tip: Dehydration is key for crispy result.
2 ✓

In a large pan heat 2 tbsp olive oil over medium-high heat. Fry tofu golden brown on all sides (approx. 6-8 mins), then remove to plate.

Tip: Don't overcrowd pan, leave space between cubes to brown, not steam.
3 ✓

Wash spinach thoroughly, remove thick stems. Finely chop onion, crush garlic.

4 ✓

In same pan (add oil if needed) sauté onion over medium heat 3-4 mins until translucent and soft.

Tip: Onion caramelisation gives sweet base flavour.
5 ✓

Add crushed garlic and ground cumin. Stir 1 min until fragrant.

Tip: Spices dissolve best in fat, so aroma 'blooms' now.
6 ✓

Throw in spinach. Looks a lot first, but wilts in 1-2 mins from heat.

Tip: Heat weakens cell walls, spinach loses water (wilting).
7 ✓

Pour in coconut cream, salt, pepper. Cook on low heat 4-5 mins until sauce thickens slightly.

Tip: Boiling evaporates water making sauce creamier.
8 ✓

Return fried tofu to sauce, toss to warm through but don't cook longer to stay crispy.

9 ✓

Serve sprinkled with fresh chopped parsley.

Tip: Fresh herb adds bright taste to creamy dish.

Recipe FAQ

Can I use frozen spinach?
Yes! Let thaw and thoroughly squeeze out water before putting in pan, otherwise it dilutes the creamy sauce.
I don't like coconut taste, what to replace with?
Use neutral plant cooking cream (e.g. oat or rice), or if not vegan, plain single cream.

Ingredients

  • 400 g Tofu (firm)
  • 300 g Fresh spinach leaves
  • 200 ml Coconut cream (thick)
  • 1 head Onion
  • 3 cloves Garlic
  • 3 tbsp Olive oil
  • 0.5 tsp Ground cumin
  • 1 tsp Salt
  • 0.5 tsp Freshly ground pepper
  • 2 tbsp Fresh parsley (for serving)