Spinach and tofu curry

Spinach and Tofu Curry

28 December 2023

This is a plant-based curry that’s great for those who are looking to cut down on meat intake or for those who are following a plant-based diet.

Nutritional highlights

Spinach is full of important vitamins and minerals such as iron, vitamin c, folate and calcium.

Calcium - an important mineral in bone health and muscle contractions, and iron is required by the body to create the part of the red blood cell that carries the oxygen around the body.

Vitamin C - a vitamin involved in protecting cells, maintaining healthy skin, blood vessels, bones and cartilage.

Folate - also known as vitamin B9, and is required to form red blood cells.

Tofu is also a good source of calcium and provides us with all the essential amino acids making it a complete protein. Amino acids are the building blocks of the body and essential amino acids are those that our bodies aren’t able to create, so have to be obtained from our diet.

Spinach curry - for recipe copy.png

Discover more recipes

Easy paella

Vegan lentil lasagne

Tofu and spinach cannelloni


Makes 2 servings

Preparation time: 20 minutes

Cooking time: 25 minutes

  • 200g firm tofu block, pressed to remove excess water then cut into cubes.
  • ½ tsp cumin powder
  • 1 tbsp olive oil
  • 1 tsp garam masala
  • ½ tsp garlic powder
  • 1 tsp nutritional yeast
  • 60g spinach
  • ¼ tsp chili powder
  • 60ml almond milk
  • 2 tbsp cashews, soaked for 15 minutes
  • 2 cloves of garlic
  • 1cm stick of ginger, grated
  • 1 tomato, chopped
  • 1 tsp maple syrup
  • Handful coriander, chopped


Put the olive oil into a pan on a medium heat.

Add in the tofu and cook for 2-3 minutes. Add in the cumin powder, half the garam masala, garlic powder, chili powder and nutritional yeast.

Stir well to coat all the tofu with the spices.

Cook for a further 10 minutes on a low medium heat.

Wash the spinach and add to a blender with 50ml water, almond milk, ground cashews, garlic cloves, ginger, tomato and maple syrup. Blend to a smooth puree.

Add the puree to the tofu and mix together.

Then add in the remaining garam masala.

Cook for another 10-15 minutes or until you have the desired sauce consistency.

Serve hot and garnish with the chopped coriander and a side of rice.

Healthy swaps/tips

  • Not a fan of tofu? Swap for another meat-free alternative such as tempeh.
  • To make it soy-free, use potatoes or cauliflower instead of the tofu.
  • You can swap the ground cashews for regular but they need to be soaked in water to soften them up before blending.