This gluten free and vegan recipe is simple, delicious and nutritionally balanced as the tofu provides complete proteins. This recipe makes about 4 portions.
About 300 grams of firm organic tofu (I like Tofoo Co) – chopped up into cubes
3 tbs nutritional yeast
2 medium red onions – diced
1 tbs of coconut oil
1 thumb sized piece of ginger (grated/chopped)
1 thumb sized piece of turmeric (grated/chopped)
3 garlic cloves – peeled and minced
1 teaspoon masala/curry spice mix
1 teaspoon fenugreek seeds
1 teaspoon of chopped chilies, if using (dried work well, too)
400 grams fresh spinach
2 handfuls of raw cashews
150 grams hot filtered water
Salt and pepper to taste
Put the cashews in a jug and pour the 150 grams hot water on them and leave for 15 minutes (or longer). After add one tbs of the nutritional yest and salt/pepper and blend in the blender until you get a smooth paste – leave aside.
Add the juice of half a lemon to the cubed tofu and the rest of the nutritional yeast, mix well and leave aside for 15 minutes or longer.
You can either pour hot water on all the fresh spinach to wilt or boil it for 5 minutes. Once you have prepared all the spinach including draining it from all the water, blend it in batches in the blender and leave aside.
In a pan heat up the coconut oil and add the onion, ginger, turmeric, garlic, spices, salt/pepper chilies and cook for 5 minutes. Then add the cubed tofu and cook for another 5 minutes. Follow up with the spinach and keep mixing on the hob for further 10 minutes, then add the cashew cream. Cook for further 5 minutes and check the spices and adjust.
To finish garnish with some coriander, fresh lemon and boiled brown rice or quinoa!