Ingredients
Tofu spices
Method
- Mix the tofu spices together in a small bowl.
- Heat two thirds of the oil in a large non-stick frying pan over a medium-high heat. Fry the tofu for 8 to 10 minutes, turning, until golden and crisp at the edges. Sprinkle over the spices, toss for 30 seconds and lift the tofu out onto a plate.
- Lower the heat to medium and add the remaining oil. Cook the garlic and chilli for about 1 minute, until just golden.
- Add the sun-dried tomato paste and cook for 1 to 2 minutes, stirring, until it darkens and its oil starts to separate.
- Sprinkle over the flour and stir for 1 minute.
- Pour in the soy milk a little at a time, stirring so the sauce stays smooth, then add the water. Bring to a gentle simmer.
- Add the spinach, cover and cook for 3 to 4 minutes until wilted.
- Stir in the nutritional yeast and sugar and simmer, uncovered, for 2 minutes, until the sauce coats the back of a spoon. Season with salt.
- Return the tofu to the pan and warm through for 1 minute. Serve with rice.
Notes
- Add the spices at the end of frying. Paprika scorches and turns bitter if it sits in a hot pan for long.
- Keep the sauce at a gentle simmer. Soy milk can split if it boils hard next to something as acidic as tomato paste. The flour helps hold it together.
- No sun-dried tomato paste? Blend 6 sun-dried tomatoes from a jar with a spoonful of their oil.
Nutrition per serving
- Protein
- 42 g
- Energy
- 541 kcal
- Carbs
- 22 g
- Fat
- 33 g
- Fibre
- 7.3 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.