Golden Tofu with Greens in Creamy Coconut Sauce – Vegan & Gluten-Free
Coconut-Swirled Tofu & Garden Greens Curry
This vegan curry brings pan-fried tofu, vibrant greens, and sweet peas together in a fragrant coconut milk sauce. An easy, nourishing dinner the whole family will love!
Ingredients
- 14 oz (400 g) firm tofu, pressed and cut into 1″ cubes
- 1 Tbsp vegetable oil, divided
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes (optional)
- 14 oz (400 ml) coconut milk
- 2 cups fresh spinach, roughly chopped
- 1 cup frozen green peas
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan, for serving
Instructions
- Heat 1 tsp oil in a non-stick skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry until golden on all sides. Remove and set aside.
- In the same skillet, add remaining oil. Sauté onion until translucent (about 3 minutes). Add garlic and ginger; cook 1 minute more.
- Sprinkle in curry powder, cumin, turmeric, and red pepper flakes. Stir constantly for 30 seconds to toast the spices.
- Pour in coconut milk, scraping any browned bits off the bottom. Bring mixture to a gentle simmer.
- Stir in half the spinach, then add peas and reserved tofu. Cover and simmer 5–7 minutes until peas are heated through.
- Uncover, stir in remaining spinach just until wilted. Season with salt and pepper to taste.
- Serve over rice or with warm naan. Garnish with cilantro.
Chef’s Special Tip: For an ultra-creamy sauce, puree ½ cup of the spinach with a splash of coconut milk in a blender, then stir it back into the curry at the end.
