She Strengthens

Creamy Spinach and Tofu Stew: A Comforting Indian-Inspired Dish

The Perfect Blend of Flavors

Imagine a rich and creamy stew, infused with the warm aromas of India, and packed with nutritious spinach and protein-rich tofu. This mouthwatering dish is a game-changer for vegetarians and vegans alike.

The Magic of Frozen Spinach

While fresh spinach can be a bit slimy after cooking, frozen spinach provides a finer texture that blends seamlessly into the stew. Simply thaw and squeeze out the excess water, and you’re ready to go!

Veganizing the Recipe

To make this stew vegan-friendly, swap out the regular cream for coconut cream and replace the yogurt with coconut yogurt or oat yogurt. Easy peasy!

Get Started with Steamed Rice

Before diving into the recipe, prepare a pot of steamed rice to serve alongside your stew. Trust us, you won’t regret it!

Ingredients

• 14 oz firm tofu, drained and cut into large dice
• 3 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 3 medium garlic cloves, minced
• 1 tbsp peeled, minced fresh ginger
• 1 serrano chile, stemmed and finely chopped
• 1 1/2 tsp garam masala
• 1 1/4 tsp kosher salt
• 3/4 tsp ground coriander
• 1/2 tsp ground cumin
• 3 (10-oz) packages frozen chopped spinach, thawed and excess water squeezed out
• 1 cup heavy cream (or coconut cream for vegan option)
• 1/2 cup water
• 1/2 cup plain yogurt (or coconut yogurt or oat yogurt for vegan option)
• Steamed rice or naan, for serving

Cooking the Stew

1. Prepare the Tofu: Place the tofu on a paper-towel-lined plate and set aside.
2. Sear the Tofu: Heat the oil in a large nonstick frying pan over medium-high heat. Add the tofu and cook until golden brown on a few sides, about 10-12 minutes.
3. Soften the Onions: Reduce the heat to medium, add the onion to the pan, and season with salt. Cook until softened, about 5 minutes.
4. Add Aromatics: Add the garlic, ginger, serrano, garam masala, salt, coriander, and cumin. Cook until the spices are fragrant, about 1-2 minutes.
5. Stir in Spinach: Add the spinach and stir constantly until heated through, about 3 minutes.
6. Simmer the Stew: Add the cream and water, stir to combine, and bring to a simmer.
7. Finish with Yogurt: Remove the pan from the heat, stir in the yogurt, and taste and season with salt as needed.
8. Serve and Enjoy: Add the reserved tofu and let sit until heated through, about 1 minute. Serve with steamed rice or naan.