Easy Tofu Curry
Baking the tofu for this protein-packed curry adds texture and helps the tofu hold its shape once added to the sauce. The curry itself is smooth and creamy, with warmth from the spices and some kick from Madras curry powder and jalapeño. If you want to dial down the spice level, swap out the Madras curry powder for regular curry powder. Tearing the tofu by hand helps the curry sauce cling onto all the craggy bits, but if desired, you could cut the tofu into 1-inch cubes instead.
Ingredients
- 1 (14-ounce) package extra-firm tofu, drained, pressed and patted dry
- 3 tablespoons neutral oil, such as canola or avocado, divided
- 2 tablespoons cornstarch
- 1 1/2 teaspoons garam masala, divided
- 1 teaspoon salt, divided
- 1 cup chopped yellow onion
- 1 medium jalapeño pepper, stemmed and finely chopped
- 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon madras curry powder
- 1 (15-ounce) can no-salt-added crushed tomatoes
- 1 cup well-stirred canned coconut milk
- 1/2 cup water
- 1 (10-ounce) package frozen peas
- 1 (5-ounce) package baby spinach
- 2 cups hot cooked brown basmati rice
- fresh cilantro leaves and tender stems for garnish (optional)