| 10 | 15 | 342 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 bag(s) | Baby spinach (washed) |
| 1 tsp | Coriander, ground (for Sri Lankan curry powder) |
| 1 tsp | Cumin (for Sri Lankan curry powder) |
| 2 tbsp | Extra virgin olive oil |
| 1 tsp | Fennel seed (for Sri Lankan curry powder) |
| 1 tsp | Hot pepper (chili) flakes (for Sri Lankan curry powder) |
| 2 tbsp | Lemon juice |
| 350 gm | Tofu, regular, firm |
| 1 tsp | Turmeric, ground (for Sri Lankan curry powder) |
| 1 medium | Red onion (peeled, chopped) |
Heat a few tablespoons of olive oil in a large frying pan.
Add onion and cook, covered over a medium high heat stiring frequently until the onion is soft and translucent but not browned.
Combine Sri Lankan curry powder ingredients and mix well.
Add curry powder and stir fry for about 30 seconds or until it smells divine.
Crumble the tofu with your hands and add to the pan. Stir well then cover and cook for a few minutes – you just want to warm the tofu through.
Add spinach and stir until spinach has just started to wilt.
Season generously with sea salt, pepper and a big squeeze of lemon juice.
| Fruit | 0.1 |
| Meat Alternative | 1.2 |
| Vegetables | 5.8 |
