Spinach Tofu

Tofu is an inexpensive meat substitute that packs lots of nutrition. I did not grow up eating tofu but as a chef have enjoyed learning how to cook with it. Plain tofu can become extremely tasty once you add certain combinations of spices, herbs, and vegetables.

Today I present my take on spinach tofu. The key element is a puréed spinach seasoned with ginger, garlic, garam masala, and other spices. If you’ve ever heard of palak paneer, it’s a bit like that. I use tofu, however, and dust it with cornstarch and white pepper powder before frying it until crispy on the outside.

This dish has a lot of flavor! Although I use tofu below you could make this with another type of protein such as various types of beans or meats.




  • 1 14 oz container tofu
  • 1/2 tsp white pepper powder
  • 1/2 tsp salt
  • 3 tbs cornstarch
  • 2 tbs canola oil


  • 1 lbs fresh spinach, wash and cut into 1 inch long
  • 1 cup water
  • 2 tbs canola oil
  • 1 cup yellow onion, grated or process in food processor
  • 1/2 tbs ginger, minced
  • 1/2 tbs garlic, minced
  • 1/2 tsp red chili powder
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp garam masala
  • 1 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1/2 cup canned tomato sauce
  • 1/3 cup heavy cream
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Ingredients for the curry



Drain and pat dry tofu well. Cut tofu into 16 equal cubes.

Mix cornstarch, salt, and pepper in a small bowl. Sprinkle over tofu. Gently coat the tofu in the cornstarch mixture.

Heat 1 tbs oil in a large nonstick deep frying pan. Fry half of the tofu till lightly brown on all sides. Try not to overcrowd. Repeat with the remaining 1 tbs oil and rest of the tofu. Transfer to a plate. Set aside.



Place spinach and 1 cup water in a saucepan. Cover and cook the spinach till wilted in medium-high heat. It should take around 4-5 minutes to wilt. Puree mixture in a blender. Set aside. Be careful while blending hot food!

Heat oil in a large deep frying pan on medium-high heat. Add cinnamon leaves. Fry for a few seconds. Add grated onion. Fry till lightly colored. Add ginger, garlic. Fry for a few minutes.

Add all the dry spices. Stir well. Sauté for a minute. Be careful not to burn the spices. Add tomato sauce. Cook till mixture on very low heat for 4-6 minutes.


Add pureed spinach. Stir well. Add cream and fried tofu. Stir thoroughly to incorporate everything.


Cook for 3-4 minutes. Taste for seasoning. Remove cinnamon leave before eating. Serve with rice, roti, or naan.


Serves 4-6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!

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