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Spinach quinoa curry with tofu
Nutritious curry with tofu, quinoa, and spinach

Creamy Coconut Curry Tofu with Spinach and Quinoa

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Curry isn't a single spice but a complex blend that forms a rich sauce when met with coconut milk. The tofu acts as a 'sponge' here, absorbing the sauce's flavor, while spinach and quinoa pack the dish with nutrients. Fast, plant-based, yet filling.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Deep skillet or wok
  • Saucepan for quinoa
  • Cutting board

Allergen Information

⚠️ Soy
⚠️ Sesame

Instructions

1 ✓

Cook the quinoa as usual (rinse, boil 15 mins, rest).

Tip: It's done when fluffy, not mushy.
2 ✓

Cube the tofu. Heat oil in a skillet and fry cubes until golden brown, then remove.

Tip: The crust helps tofu hold its shape in the sauce and improves texture.
3 ✓

In the remaining oil, sauté minced garlic and ginger. Add curry powder and stir.

Tip: Blooming the spices deepens the flavors.
4 ✓

Pour in coconut milk, season with soy sauce, salt, and pepper. Simmer to reduce slightly.

Tip: Soy sauce adds 'umami' depth.
5 ✓

Toss in the spinach, let it wilt, then return the tofu to warm through.

Tip: Spinach only needs 1 minute of heat.
6 ✓

Mix with quinoa (or serve alongside), garnish with toasted sesame seeds and cilantro.

Tip: Fresh cilantro balances the richness of coconut milk.

Recipe FAQ

Why did the tofu fall apart?
You stirred too vigorously or used silken tofu. Use firm tofu and turn gently!
The sauce is too thin.
Simmer uncovered longer to let the water evaporate (reduce).

Ingredients

  • 1 cup Quinoa
  • 10 oz Firm Tofu
  • 5 oz Fresh Spinach
  • 1 can Coconut Milk (13.5 oz)
  • 2 tsp Curry Powder
  • 2 cloves Garlic
  • 1 inch Fresh Ginger
  • 1 tbsp Olive Oil
  • 1 tbsp Soy Sauce
  • 1 tbsp Fresh Cilantro
  • 1 tbsp Sesame Seeds
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper