Vegan Saag Tofu curry

Serves: 3–4 | Time: 25 minutes

A fragrant, creamy curry that comes together quickly with just a few pantry staples and fresh vegetables. It’s comforting, nourishing, and adaptable: keep it green with peas and spinach, or toss in whatever veggies you have on hand.

Tofu provides plant-based protein and calcium, while spinach adds iron and vitamin C. Coconut milk gives it creaminess and healthy fats to keep you full.

Ingredients

• 1 block tofu, cubed

• 1 onion, chopped

• 2 cups spinach

• 1 cup peas

• ½ tsp cumin

• ½ tsp garam masala

• 1 tsp garlic powder

• 1 tbsp nutritional yeast

• 1 tsp salt

• 1 tomato

• 1 garlic clove

• 1 tsp maple syrup

• ½ cup coconut milk

• Avocado oil spray (or other neutral oil)

Instructions

1. In a blender, combine the spinach, tomato, garlic, maple syrup, and coconut milk. Blend until smooth to make the base sauce.

2. Heat a large pan over medium heat. Add the tofu cubes and spray lightly with avocado oil. Sprinkle over the cumin, garam masala, garlic powder, nutritional yeast, and salt. Cook for 8–10 minutes, turning occasionally, until all sides are golden brown and well flavoured. Spray with more oil as needed if the tofu starts to look dry.

3. Add the onion and cook for 3–4 minutes, until softened.

4. Pour in the blended curry sauce, stir in the peas, and simmer gently for 2–3 minutes, until the peas are heated through.

5. Serve hot with rice or flatbread.

   Tip: This curry is a brilliant way to use up whatever vegetables you have on hand.