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Creamy Tofu and Spinach

Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Course


  • 100 g plain full-fat Greek yogurt
  • 2 tsp ground garam marsala
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • 2 tsp extra virgin olive oil
  • 200 g firm tofu cut into cubes
  • ½ onion peeled and diced
  • 2 garlic cloves peeled and finely chopped
  • 2 cm root ginger peeled and grated
  • 200 g spinach leaves
  • Fresh coriander chopped


  • Place the yogurt, garam masala, turmeric and cumin in a bowl and mix well. Set aside.
  • Heat 1 tsp of the olive oil in a large frying pan over medium heat. Add the tofu and cook for 5-6 minutes until browned. Remove from the pan and set aside. Wipe the frying pan clean with kitchen towel.
  • Heat the remaining olive oil in the frying pan and sauté the onion, garlic and ginger for 5 minutes, or until the onion has softened. Add the spinach with a small splash of water and cook for 2-3 minutes, or until the spinach has wilted (you may have to add the spinach in batches if the pan isn’t big enough).
  • Return the tofu to the frying pan and warm through. Add the yogurt mixture a tablespoon at a time, stirring it through gently before adding the next tablespoon (this should prevent the yogurt from curdling).