| 13 | 40 | 333 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 25 min | 3 |
| 400 gm | Tofu, regular, firm (cut into cubes) |
| 1 tbsp | Olive Oil, Extra Virgin (for tofu) |
| 1 tbsp | Olive Oil, Extra Virgin (for sauce) |
| 1 tsp | Cumin seeds (for sauce) |
| 1/2 tsp | Turmeric, powder (for sauce) |
| 3 clove(s) | Garlic (chopped, for sauce) |
| 2 pepper(s) | Green chili pepper (also chile or chilli) (chopped, for sauce) |
| 2 medium | Red onion (chopped, for sauce) |
| 2 bunch | Spinach (chopped, for sauce) |
| 1/2 tsp | Chili powder (for sauce) |
| 1 1/4 tsp | Garam masala (for sauce) |
| 1 pinch | Sea Salt (to taste) |
| 2 tbsp | Coconut cream (optional) |
1. Heat a pan on medium-high heat. Once hot, add 3/4 tbsp of Olive Oil. Add cubed tofu. Let this saute for about 5-7 minutes. Stir occassionally.
2. Chop the garlic and green chilies Chop the red onions. Check on the tofu. Season with salt. Stir and let it go for another 5 minutes.
3. Heat a pot on medium heat, once hot, add 1 tbsp of Olive Oil, cumin seeds, and turmeric powder.
4. Once they sizzle, add the garlic, green chilies, and onions. Season with salt. Saute for about 5 minutes.
5. In the meantime, wash your spinach and chop.
6. Check on your tofu. You don’t want the tofu to be too crispy. Turn off the stove. Set aside.
7. Add the spinach to the spiced onions. Add salt, red chili powder, and coriander powder. Gently stir until the spinach wilts down, about 2 minutes. Allow the spinach to cook for 5 minutes.
8. Add the tofu and gently combine. Season with salt IF YOU NEED TO. Cover and allow this to simmer for 5 more minutes. Add garam masala. Gently combine. Turn off the stove. Add 2 tbsp of coconut cream (optional).
9. Serve hot.
| Meat Alternative | 0.9 |
| Vegetables | 9.2 |
