Golden, pan-seared cubes of tofu simmer in a rich, spiced tomato-coconut broth loaded with turmeric, cumin, smoked paprika, and a generous hit of fresh ginger and garlic. Handfuls of spinach wilt right into the pot, adding color and body without weighing the stew down, while a splash of lemon juice at the end keeps everything bright instead of heavy. The coconut milk gives the sauce that silky, almost creamy texture you want from a good curry-style stew, and the tofu turns beautifully golden and crisp-edged before it soaks up all that spice. Finished with cilantro for a fresh, herby lift, this one spoons over rice or scoops up with warm flatbread like it was made for the job. It's a hearty, deeply flavorful dinner that fits easily into a plant-based rotation, no shortage of protein or comfort in sight.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Pat the tofu cubes dry with paper towels. Heat 2 tbsp of the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the tofu in a single layer, season with 1/4 tsp salt, and cook undisturbed for 3–4 minutes until the undersides are golden and release easily from the pot. Flip and cook for another 2–3 minutes until golden on the second side. Transfer the tofu to a plate and set aside.
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the same pot. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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