When I think about my love for comfort food, I picture creamy, saucy, and deeply savory dishes that comfort the soul as much as the stomach. This Vegan Spinach Cream with Crispy Tofu ticks all those boxes and then some. It’s a beautiful combination of creamy spinach, enhanced by the undertones of aromatic spices and made perfect with the crispy bites of tofu.
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Vegan Spinach Cream with Crispy Tofu: A Culinary Experience
Get ready for a smooth spinach base paired perfectly with the crunch of tofu. Starting off with aromatic sautéed onions and garlic, the ginger adds a zesty twist. When coconut milk and peanut butter step in, things get creamy and rich. Now, bring in the crispy tofu for that added bite and protein. To top it all off, a garnish of chopped tomatoes, chopped parsley, and drizzles of coconut milk and more peanut butter. My favorite way to enjoy this dish is scooping it up with lightly toasted sourdough bread. It also pairs so well with white rice.
The Power-Packed Spinach: Popeye’s Secret Weapon!
Speaking of spinach, it’s no wonder Popeye was onto something! This green leafy powerhouse is loaded with nutrients. Rich in iron, vitamins A, C, and K, spinach also comes with a dose of magnesium, manganese, and folate. Not only does it boost your immune system, but it’s also excellent for your skin and bone health. So, the next time you savor this dish, just remember – it’s a perfect blend of taste and health.
The Tofu
When working with tofu, one crucial step that can’t be overlooked is pressing it. Why, you ask? Tofu is packed with water, and pressing helps to squeeze out excess moisture. This not only gives tofu a firmer texture but also makes it more absorbent to flavors and seasonings. Think of it as giving your tofu a mini workout, toning it up for the main event! It’s simple to do: wrap the tofu block in a clean towel, place something heavy on top, like a skillet or a can, and let it do its magic for about 20 minutes. Alternatively, if you have a tofu press, it makes the process even more efficient. The result? Tofu that’s ready to soak up any marinade or seasoning you throw its way, so every bite is packed with flavor!
Vegan Spinach Cream with Crispy Tofu: Comfort Food at its Finest
This Vegan Spinach Cream with Crispy Tofu isn’t just a dish—it’s an experience, a fusion of flavors and textures that redefine comfort food. Whether you’re vegan or not, give this recipe a go. It’s an invitation to indulge in something that tastes indulgent yet feeds the body nourishing goodness. As the days get cooler, this might just become your go-to, warming you up from the inside out. Enjoy every spoonful, and don’t forget that slice of sourdough!
Vegan Spinach Cream with Crispy Tofu
Course: EntreeCuisine: AmericanDifficulty: Medium3
servings20
minutes20
minutes375
kcalIngredients
400 grams spinach
1 large onion thinly diced
12 cloves of garlic minced
1 inch of fresh ginger grated
1 tablespoon coconut oil
1/3 coconut milk
1 heaping tablespoon peanut butter
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon cumin powder
1/2 teaspoon cayenne pepper
- For the Tofu:
300 grams firm or extra firm tofu
1 teaspoon salt
1 heaping tablespoon cornstarch
- To Garnish:
Chopped tomatoes
Chopped parsley
Coconut milk
Peanut butter
Directions
- For the Tofu:
- If you have a tofu press, place the tofu inside and let it press for about 20 minutes. If you don’t have a tofu press, wrap the tofu in a clean kitchen towel, place it on a plate, and set a heavy object on top (like a skillet or canned goods) to press out the excess water.
- After pressing, tear the tofu into bite-sized pieces and transfer to a mixing bowl.
- Add 1 teaspoon of salt and 1 heaping tablespoon of cornstarch to the bowl.
- Gently toss the tofu by shaking the bowl or using a spatula until each piece is coated with the cornstarch mixture.
- Place the tofu pieces in the air fryer basket in a single layer, ensuring they’re not overlapping.
Air fry at 400 F for about 20 minutes or until they turn golden brown and crispy. - For the Spinach Cream
- In a large pan, heat 1 tablespoon of coconut oil over medium heat.
- Add the thinly diced onions, minced garlic, and grated ginger. Sauté until the onions become translucent.
- Stir in the curry powder, salt, cumin powder, and cayenne pepper. Let it cook for another minute until fragrant.
- Meanwhile, blanch the spinach: bring a large pot of water to a boil, add the spinach, and let it cook for just 1-2 minutes or until wilted. Quickly transfer to a blender, retain some water, and blend until smooth.
- Pour the spinach cream into the pan with the onion and spice mixture.
- Add the coconut milk and peanut butter, mixing well until everything is combined and warmed through.
- Garnish with chopped tomatoes, fresh parsley, a drizzle of coconut milk, and peanut butter.
Please be aware that the information provided with this recipe is intended solely for general informational purposes. While we have tried to accurately test this recipe and present precise measurements and instructions, individual results may vary due to differences in ingredient types, cooking equipment, or preparation techniques.The nutritional information accompanying this recipe is not intended as dietary or medical advice. For any specific health or nutritional inquiries, please consult a registered dietitian or healthcare professional. We disclaim any liability for inaccuracies or misrepresentation of the provided information. We encourage users to approach this recipe with a mindful understanding that cooking is both an art and a science, and to use their best judgment in the kitchen.
Nutrition Facts
3 servings per container
- Amount Per ServingCalories375
- % Daily Value *
- Total Fat
18g
28%
- Total Carbohydrate
35g
12%
- Dietary Fiber 6g 24%
- Sugars 5g
- Protein 18g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.