Tofu, Cashew, Pea, and Spinach Curry

The main ingredient in this dish is tofu which is pressed to remove the majority of its water content, and this allows more crispiness and more flavour to your tofu when cooked in its sauce. I use a tofu press which was the first vegan-orientated present I received many years ago now and is one that I regularly use, click here if you wish to get one. 

Tofu is a great meat replacement and staple vegan food as it is high in nutrients such as protein, iron, and calcium. I buy tofu weekly as it's so versatile I'm always finding new dishes to enjoy it. I've also made tofu on occasion; click here if you wish to learn how to make it. Making tofu is as simple as soybeans, water, and a coagulant to separate the milk's soy curds. It's a lengthy process, but if you have the time and the interest, it's also wonderfully rewarding, cost-effective, and plastic-free. 

Tofu, Cashew, Pea, and Spinach Curry Recipe

Serves 2

INGREDIENTS

• 200g firm or extra firm tofu cut into 1cm slices
• 2 cloves garlic
• 1/2 inch ginger
• 2 shallots
• 1 tbsp favourite curry paste, I used tikka masala
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1 tsp tamarind paste
• 1 tin tomatoes
• 1 tin of peas in water, drained
• 1/4 cup cashews
• 2 handfuls of spinach
• Handful fresh coriander, chopped
• 100ml vegan cream, I used soy single cream
• 2 tbsp oil for frying

optional: a dash of maple syrup or sugar

FOR SERVING

• 1 cup of cooked brown rice
• fresh coriander
• lemon slices
• fresh chili
• vegan cream

METHOD

1. First pan fry your tofu in the oil, I used firm tofu so I pressed it first to get most of the water out before frying. Fry until both sides are golden and drain on kitchen roll.
   
2. Next to a blender, add 2 shallots, 2 cloves garlic, 1/2 inch of peeled ginger, and one tin of tomatoes, blitz until pureed.
   
3. Then, add the seeds to your tofu cooking pan, toast until aromatic. Add your curry paste and stir, then add your other spices, cashews and tomato sauce. Simmer on low for 10 minutes.
   
4. Now add your tofu, peas, spinach, coriander, and cream cook until spinach is wilted.
   
5. Taste and check seasoning, I added a dash of maple syrup here to balance out the tamarind tang.

Serve with brown rice, lemon, a drizzle of vegan cream and more fresh coriander.

Enjoy!

Recipe by Rose Wyles - The Vegan Nutritionist

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