Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tofu in a creamy yoghurt and tomato sauce with spinach and the savoury taste of fenugreek leaves.
Equipment: Large frying pan
Measures and names
Ingredients
- 400 g firm tofu, drained and cut into cubes
- 1 tbsp oil
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp garam masala
- 2 tomatoes, chopped
- 2 tbsp dried fenugreek leaves (kasoori methi)
- 150 g baby spinach
- 100 g Greek yoghurt
- Salt
- Cauliflower rice or a green salad, to serve
Method
- Heat half the oil in a large frying pan and fry the tofu for 6 minutes until golden. Tip onto a plate.
- Add the rest of the oil and the onion and cook for 4 minutes. Stir in the garlic, ginger and chilli for 1 minute.
- Add the ground coriander, turmeric and garam masala, then the tomatoes, and cook for 3 minutes until soft.
- Crush in the fenugreek leaves, add the spinach and 100 ml water and cook until the spinach wilts. Return the tofu and season with salt.
- Take the pan off the heat and stir in the yoghurt. Serve with cauliflower rice or salad.
Swaps and tips
If you can get fresh fenugreek (methi) leaves, use a large handful in place of the dried leaves and half the spinach. For a vegan version, use unsweetened soya yoghurt.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 37 g | 18 g | 8 g | 27 g | 460 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
