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Curried Spinach with Tofu Paneer

What you need: 

oil, as needed
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan, optional
2 tablespoons water
1/2 teaspoon spicy brown mustard
1/4 pound extra-firm tofu, drained and cubed (should still be soft when cooked)
1/2 tablespoon curry powder
3-4 cups baby spinach

What you do: 

1. Heat veggie oil on medium heat in a large skillet. In a small bowl, mix nutritional yeast, onion powder, salt, vegan parmesan, water, and mustard until well-blended.
2. Pour mixture in heated skillet. Add tofu over-top of the "cheesy" sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on 1 side for about 3-5 minutes, then flip. Move to one end of skillet.
3. In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.
Serve immediately over pasta or grain of choice.

Preparation Time: 
10 to 15 minutes
Cooking Time: 
Recipe Category: 


Awesome, incredible, brilliant! i only made the paneer bit as that was what i was craving and this is wicked! i doubled up the amounts and added a bit extra water,and did tofu fingers, not much of it stays on the tofu, but it is so cheesy it doesnt need to, its a cheesalicious delight, and i didnt even use the parmesan, im going to make it and blend it as i reacon itll make a brilliant cheese spread, its so cheesy!  my husband concurs  :D


:) Yum Yum Yummy!!! A fantastic vegan version of the real thing and better for you and the world! Just the right amount of heat--okay for people who don't like spicy food. Very easy to make as well!



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