Curried Tofu-Green spinach Scramble

 

Tofu Spinach Curry

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Steps to Make It Gather all the ingredients. The Spruce Sauté the garlic and onion in olive or canola oil in a large skillet. Allow to cook for 3 to 5 minutes, or until the Add the crumbled tofu and give it a quick stir.

The Spruce Add the curry powder, turmeric, cumin and salt and pepper to the. In a frying pan over high heat, add the oil and the garlic and cook for 20 seconds. Add the curry powder and fry for 10 seconds.

Break the tofu into the pan with your hands (but not too much; keep some texture). Stir and cook for about 3 minutes until heated through. Variation: For a mushroom and pesto scramble, swap the turmeric, soy sauce, and spinach for 1 cup quartered mushrooms and a handful of chopped sun-dried tomatoes.

Add these to the tofu. A tofu scramble with spinach is very nutritious and is the perfect breakfast protein boost for vegans who want an egg-like dish to start their day. The tofu is crumbled and then sauteed to resemble scrambled eggs—when combined with tomatoes, garlic, mushrooms, and spinach. Directions Combine the tofu, turmeric, 1/4 teaspoon salt, 1/2 teaspoon black pepper and cayenne, if using, in a medium bowl.

Toss Heat the oil in a large nonstick skillet over medium-high heat. Add the scallion whites and cook, stirring, until soft, Add the spinach. Whisk together soy sauce, sesame oil, nutritional yeast, garlic powder, sea salt, and cumin in a large mixing bowl. Crumb the tofu into small chunks with a fork or your hands, and place into a large mixing bowl.** Add all ingredients to the crumbled tofu and mix well.*** Put a frying pan (or large pot) on medium-high heat and wait for it to warm up.

Add the mixture to the pan and fry until the tofu. Saute the Tofu, meanwhile blend up the spinach, no Blanching needed!, add to Tofu and let cook while you clean up, or prep/make the flat bread or rice. Drizzle cashew cream and serve.

Done. For a more paneer like consistency, mix the tofu with the oil and spices and bake it for 20 mins. Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes. Unwrap the tofu and cut into cubes.

Place the tofu in a bowl and mash with a fork. Palak Tofu Indian Spinach with Silken Tofu Curry This spinach tofu curry is a remake of the Indian classic palak paneer. But, instead of using Indian cottage cheese, we use the rich and creamy silken tofu.

This tofu is simmered in a rich and creamy spinach curry delicately flavored with curry powder, onions, ginger, and garlic.

List of related literature:

Next, add a layer of spinach to cover the tofu mixture, then add half the basil leaves on top of the spinach.

“By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat” by Tracye Lynn McQuirter
from By Any Greens Necessary: A Revolutionary Guide for Black Women Who Want to Eat Great, Get Healthy, Lose Weight, and Look Phat
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The texture of tofu is similar to egg whites in this recipe, so it’s a winner on that front as well!

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WHY THIS RECIPE WORKS: Fresh soybean curd, or tofu, is perfect for pan-frying; its crust becomes crisp and makes a terrific contrast to its creamy interior.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
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For the topping, we crisped fingers of tofu in a skillet and garnished them with crumbled nori seaweed, sliced radishes, avocado, cool cucumber, and scallions.

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Return pan with tofu to medium heat and add broccoli and red pepper.

“The Grit Cookbook: World-Wise, Down-Home Recipes (Rev and Exp Ed)” by Jessica Greene, Ted Hafer
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Add the tofu and gently toss, using your hands, until each piece is well coated with the miso mixture.

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Tofu (includes history, and preparatory techniques: Parboiling, draining, pressing {towel and fridge method, slanting press method, sliced tofu method}, squeezing, scrambling, reshaping, crumbling, grinding, homemade tofu, tofu quick and easy {incl.

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Before adding tofu to skillet, add 4 cups baby spinach and cook until wilted, about 1 minute.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
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Add the tofu and sauté over moderate heat until lightly golden.

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Cut about a cup-and-a-half of paneer, feta, or firm tofu into half-inch cubes and chop a pound of spinach.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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10 comments

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  • I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.

  • Had to drop my comment. Chef M…. when you said add water, you know you weren’t stirring in water��. But I get it; probably your secret water��. I’m about to make this now for the King… I threw out some Tofu 2wks ago, was so bland. Got chewed out for wasting it. But here I go to the cooking basic. Thanks for the recipe. Will be back to comment on the taste..

  • Great, easy and delicious. I added extra kurkum for more intense colour and at the end, also the oil, because I like more greasy food. Mixed in the bowl with lettuce with a lot of edible flowers from garden, this was my lunch today.

  • Ok, I’m back. I tried this recipe and I have to say…..the bomb. I used the “Grace pure creamed coconut” in the box instead. You just have to add about 1/4cup water to get the milky texture on low heat. You wont need cornstarch because the creamed coconut is already thick. It gives the tofu a more coconuty flavor. Sooo… good. Today, I used the “Grace coconut milk”, tasted good too. I wasn’t the judge. My fiance like the first one better. Thank you chef. Keep the recipes coming.

  • Yumm:) You must try
    “black himalayan salt”!!!
    just a little goes a loooong way to make eggless dishes have an egg taste.
    peace in

  • This recipe was right on thyme (heheeee) lol I have been a little nervous about trying tofu, but this recipe looks tasty, easy, and loving all the veggies! Definitely going to try now, thanks for sharing this!

  • Never thought of curry but I’ll give this a try!
    I always have it with kala namak/ black salt.
    It adds the typical egg taste to it ����

  • I suggest adding Kalanamak salt (Black Sulfur salt) it adds the eggy taste and it aids in digestion. Better to be added at the very end of cooking so that the eggy taste from sulfur is not lost.

  • Chef Morris, yuh ting tun up! Rayyy. Much respect, bredda. I tried this recipe today and it was DELICIOUS! ��I didn’t have all the vegetables you used, but I made it work. Thanks for all the time and effort you put into this video.

  • Great recipe..just minus the olive oil..don’t believe the hipe on olive oil..it is only good for topical usage,not orally consumption. It has a lot of the bag fat.