Curried Spinach with Tofu Paneer

By mneyhart

Ingredients

• Ingredients (use vegan versions):
• 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

Details

Servings 2
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

Directions:

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.

Serves: 1-2, Preparation time: 10 to 15 minutes