Vegan Spinach Tofu Curry

Vegan Spinach Tofu Curry

A scrumptious all-vegetable dish


Tofu or not tofu? (Photo by Rieko Suzuki)

Here’s a mild healthy vegan curry using atsuage—thick, deep-fried tofu. Dairy drinkers can add heavy cream, cheese or yogurt, for a lacto-vegetarian option. The key to success is to not burn the spices and not stew it for a long time. Indian curry is not a dish that should be cooked slowly, but rather one that should be quickly stir-fried to bring out the fresh aroma of spices.

Servings: For 2-3 people

Cooking time: Approx. 30 min

  • 1 atsuage tofu, cut into 3×4-cm pieces
  • 250g fresh spinach, rinsed and chopped
  • 1 large onion, chopped
  • 1/2 can (200g) diced tomato
  • 1 tbs cumin seed
  • 1 tbs vegetable oil
  • 1 garlic clove, chopped
  • 1 slice ginger
  • 1 tbs garam masala
  • 1 tbs coriander powder
  • 1 tsp turmeric powder
  • 1-2 tsp salt
  • 1 tsp honey
  • 150ml water
  • 1 vegetable bouillon
  • 2-3 servings cooked brown rice


  1. In pot or frying pan, put cooking oil and cumin seeds. Heat on low/medium until the aroma of cumin seeds becomes strong.
  2. Add chopped onion, chopped garlic and sliced ginger. Stir-fry until onion is translucent. Add garam masala, coriander, and turmeric, and keep frying.
  3. Add canned diced tomato, vegetable bouillon, salt, honey and water. Mix well and let boil. Add chopped spinach and keep heating with lid on for 2 min.
  4. Turn heat off. With hand blender or food processor, blend to puree, either in the pot or pan, or transfer to a mixing bowl.
  5. Heat mixture and add atsuage tofu. Let it boil with lid on for 3 min on low.
  6. Serve with warm brown rice. Lacto veggies can add 1 tbs of heavy cream, shredded cheese or garnish with fresh herbs such as coriander.