Spicy Spinach and Tofu


  • 2 packages chopped spinach
  • 1 package firm tofu, cut into 1 1/2-inch pieces
  • 1 1/2 c. chopped onions
  • 2 green chilies, chopped
  • 1 – 2 tomatoes, chopped
  • 1/4 tsp. turmeric
  • 5 – 6 curry leaves
  • 1/2 tsp. ginger-garlic paste
  • 1 tsp. Madras curry powder
  • 1/2 can coconut milk
  • 2 Tbsp. oil


  1. Heat oil in skillet. Add onions, chilies, curry leaves and salt. Sauté until lightly browned.
  2. Add ginger-garlic paste, curry powder and turmeric. Add tomatoes, cover and cook until soft.
  3. Stir in spinach; cover and steam until tender and cooked down to a paste-like consistency.
  4. Add tofu and coconut milk and heat. Salt to taste.

* Serve with rice or roti.

Browse Cook(s): Padmaja Medidi
Browse Theme(s): Indian Sides Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.