1 15 oz block firm tofu, drained, patted dry, and cubed
1 1/2 tsp curry powder
1 Tbsp coconut aminos
1/4 tsp sea salt
2 tsp nutritional yeast
5 c. loosely packed fresh spinach
1 1/2 Tbsp olive oil
1 1/2 tsp ground cumin
2 Tbsp minced ginger
1 medium diced onion
1 jalapeno pepper, seeds removed, diced
1 15 oz can diced tomatoes
4 garlic cloves, minced
1/3 c. vegetable broth
1 1/2 Tbsp olive oil
2 tsp curry powder
1 tsp garam masala
1/3 c. coconut milk
1. Start by preheating the oven to 425 and draining your tofu. Then wrap in a clean towel and set something heavy on top.
2. Cube tofu and add to a medium mixing bowl. Season with curry powder, coconut aminos, sea salt, and nutritional yeast. Shake the bowl to gently toss. Set aside.
3. Heat to medium an oven safe cast iron skillet. Once hot, add the tofu and saute for 3-4 minutes, or until a couple of the sides are browned. Then transfer to the hot oven and bake for 15 minutes.
4. Fill a large pot halfway full with water and bring to a boil over high heat. While you wait, move on to the next step.
5. Heat a large rimmed skillet over medium heat. Once hot, add oil and cumin see, ginger, onion, and jalapeno. Sauté until onion is soft and translucent-about 5 minutes.
6. Add diced tomatoes and garlic and stir to combine. Sauté for 3-4 minutes, or until the tomato has softened.
7. Your water should be boiling now. Add spinach and cook uncovered for 2 minutes. Then strain and rinse with cold water. Drain well. Set aside.
8. Add the tomato mixture to a food processor along with cooked drained spinach and the vegetable broth. Blend into a smooth sauce.
9. Lastly, cook your sauce. Heat the same rimmed skillet from earlier over medium heat. once hot, add remaining oil, curry powder, and garam masala. Stir and cook for 30 seconds.
10. Add the spinach sauce and stir. Cook the mixture over medium-low heat for about 3-4 minutes to deepen the flavors. If it bubbles too much, lower heat to a simmer. Then add coconut milk and stir.
11. Serve over your curried tofu.