Ingredients
- 14 ounces extra-firm tofu pressed and cut into ¾-inch cubes
- 2 teaspoons olive oil plus more as needed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt to taste
- 1 medium onion diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 3 tablespoons vegan Thai red curry paste
- 1/2 teaspoon turmeric
- 1 1/3 cups unsweetened coconut milk
- 1 15-ounce can diced tomatoes drained
- Juice of 1 lime
- 2 teaspoons tamari
- 1 1/2 teaspoons maple syrup
- 2 1/2 cups baby spinach lightly packed
- Freshly ground black pepper to taste
- Fresh cilantro leaves chopped (for garnish)
Instructions
- Preheat your oven to 425°F. In a bowl, toss the tofu with olive oil, garlic powder, onion powder, and salt. Spread the tofu on a nonstick baking sheet and bake for 15 minutes, turning halfway, until golden and crispy.
- While the tofu bakes, heat another drizzle of olive oil in a large saucepan over medium heat. Sauté the diced onion, minced garlic, and grated ginger until the onion is soft and translucent, about 4 minutes.
- Stir in the Thai red curry paste and turmeric. Let the spices cook for 1 minute, then add the coconut milk, diced tomatoes, lime juice, tamari, and maple syrup. Bring to a simmer and cook over medium-low heat for 10 minutes.
- Gently fold the baked tofu and baby spinach into the sauce. Cook for an additional 2 minutes until the spinach wilts. Season with freshly ground black pepper.
- Adjust seasonings and sweetness if needed. Plate your tofu curry over cooked rice, garnished with fresh cilantro.