In a pan heat 2 teaspoons of oil. Cut tofu into bite-size pieces and transfer to a bowl. Once spices are fragrant add tomatoes and tomato paste, combine well and remove from heat then fold in spinach. It’s perfect for breakfast or dinner, easy to make, and absolutely delicious scooped up on crusty pita wedges. While making this Pan Fried Tofu Curry with Tomatoes And Spinach, I relied heavily on the combination of Pomì Organic strained and chopped tomatoes along with the three staples of my mom’s curries: onions, garlic and ginger. Stir in tomatoes and balsamic vinegar; marinate for 20 minutes. https://cooking.nytimes.com/recipes/12378-saag-tofu-tofu-with-spinach When it's time to start stir-frying, remember that spinach cooks very quickly so it's best to have all the seasonings measured and on hand near the stove before you start cooking. Let tofu cook about 4-5 minutes, then flip and cook 4-5 minutes on the other sides. Scoop in 4 – 6 big dollops of tofu in pan, if oven proof, cover pan and place in oven at 400°F for 5 - 10 min. Easy Tofu Scramble! Marinated tofu is paired with spinach in a simple stir-fry that is loaded with nutrients. Saute for 5-6 minutes till tofu is light golden brown in color. Put all of the tofu “egg” layer ingredients in a blender and process until smooth. in a smoky tomato and red pepper sauce. Put the pan on a … Spread the tofu mixture evenly over the spinach, smoothing the top as you go. Cover tightly and bake for 45 minutes. Dust the top of the tofu layer with 1⁄4 teaspoon smoked paprika. If pan is not oven proof, cover and place on stove top set to … The preparation time includes time for marinating the tofu . Place tofu slices between two clean towels; allow tofu to drain, about 10 minutes. Hearty, satisfying breakfast & only 30 mins to make. Once the oil is hot, add cubed tofu and sprinkle paprika, salt, pepper and red chilli flakes. Serve it with homestyle potatoes, on bagels, toast, burritos, etc. Next add in the spinach, combine, cover and let simmer for about 12-15 minutes, until thickened. This vegan spin on shakshuka is made with spinach and lemony pan-fried tofu (in place of eggs!) Add all the spices in and stir well, then add the tomato paste and diced canned tomatoes.