Tofu Spinach Green Pea Curry brings together tender golden tofu, vibrant spinach, and sweet peas in a rich, fragrant coconut sauce that tastes like it came from your favorite Indian restaurant. I started making this vegan Tofu Spinach Green Pea Curry on busy weeknights when I needed something quick but satisfying, and now it's one of those recipes I turn to whenever I want comfort in a bowl. The warm spices fill the kitchen with the most amazing smell, and the whole thing comes together in under an hour.
If you love simple plant-based dinners, you might also enjoy this Easy Olivier Potato Salad recipe or these Easy Tomato Bisque Soup recipe And for more veggie-packed mains, try this Healthy Chicken Salad with Fresh Apples recipe .
Why You'll Love This Tofu Spinach Green Pea Curry
It's packed with protein and greens. Between the tofu and the spinach, this Tofu Spinach Green Pea Curry gives you a solid, satisfying meal that keeps you full without feeling heavy.
The flavors are incredible. Toasting the spices first makes such a difference. The turmeric, cumin, and garam masala bloom into this warm, earthy base that coats everything beautifully.
It's quick for a curry. Most curries take forever, but this one is done in about 43 minutes from start to finish, including the time to press the tofu.
You probably have most of the ingredients. Aside from fresh spinach and tofu, everything else is pantry-friendly. Canned tomatoes, coconut milk, frozen peas, and basic spices.
It works for meal prep. This Tofu Spinach Green Pea Curry tastes even better the next day once the flavors have had time to meld together. Make a big batch on Sunday and you're set for the week.
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Tofu Spinach Green Pea Curry Ingredients
Here's what you need to make this tofu spinach and green Tofu Spinach Green Pea Curry .
See Recipe Card Below This Post For Ingredients Quantities
Produce
- Yellow onion: Forms the aromatic base of the Tofu Spinach Green Pea Curry and adds natural sweetness when blended with the spinach.
- Fresh cilantro: Adds a bright, herby finish when sprinkled on top at the end.
- Fresh ginger: Brings warmth and a little zing that balances the richness of the coconut milk.
- Garlic cloves: Adds depth and savory flavor to the spinach paste.
- Fresh spinach: Blends into a smooth, vibrant green base that coats the tofu and peas. Fresh spinach has more moisture and flavor than frozen.
- Lemon: A squeeze of fresh lemon juice brightens the Tofu Spinach Green Pea Curry and cuts through the richness.
Canned / Packaged
- Extra-firm tofu: Holds its shape when cooked and soaks up all the spices beautifully. Pressing it removes excess water so it crisps up nicely.
- Petite diced tomatoes: Adds body and a subtle tang to the sauce. Straining them keeps the curry from getting too watery.
- Full-fat coconut milk: Makes the Tofu Spinach Green Pea Curry creamy and rich without any dairy. Use the unsweetened kind for the best flavor.
Pantry / Spices
- Ground turmeric: Gives the Tofu Spinach Green Pea Curry its golden color and earthy, slightly bitter warmth.
- Ground cumin: Adds a warm, nutty depth that's essential in Indian-inspired dishes.
- Garam masala: A blend of spices that brings complexity and a little sweetness to the Tofu Spinach Green Pea Curry .
- Olive oil: Used to crisp up the tofu and keep it from sticking to the pan.
- Vegetable broth: Thins out the spinach paste and adds a savory base to the sauce.
- Chili paste: Brings heat and a touch of fermented flavor. Adjust based on how spicy you like things.
- Granulated sugar: Balances the acidity from the tomatoes and lemon.
- Salt: Enhances all the flavors and brings everything together.
- Frozen peas: Add pops of sweetness and color. They cook quickly and don't need to be thawed first.
How To Make Tofu Spinach Green Pea Curry
Prepare tofu: Drain the extra-firm tofu and press it between clean kitchen towels with a heavy weight on top for 20 to 30 minutes. This helps remove excess moisture so the tofu crisps up nicely. Once pressed, cut it into 1-inch cubes.
Prep produce: Dice the onion into small pieces, mince the cilantro, grate the ginger, and crush and mince the garlic cloves. Having everything prepped makes the cooking go smoothly.
Toast spices: In a dry sauté pan over medium heat, toast the turmeric, cumin, and garam masala for about 4 minutes, stirring frequently, until they smell warm and fragrant. This step brings out deeper flavors in the spices. Set them aside for later.
Process spinach mixture: In a food processor, combine the onion, garlic, ginger, and a handful of fresh spinach. Pulse until it forms a thick, pesto-like paste. Gradually add the remaining spinach in batches, pulsing until everything is smooth and bright green. Scrape down the sides as needed to make sure it all blends evenly.
Cook tofu: Heat the olive oil in a large skillet over medium heat. Add the tofu cubes and toss them constantly until they're golden and firm on all sides. This takes about 5 to 7 minutes.
Coat tofu with spices: Toss the cooked tofu with the toasted turmeric, cumin, and garam masala until every piece is evenly coated. The tofu will smell incredible at this point.
Combine curry base: Add the spinach paste, vegetable broth, chili paste, lemon juice, strained diced tomatoes, sugar, and salt to the skillet. Stir everything together until well combined.
Simmer: Let the Tofu Spinach Green Pea Curry cook for 8 to 10 minutes over medium heat until some of the liquid reduces and the flavors start to come together. Stir occasionally to prevent sticking.
Add peas: Stir in the frozen peas, taste the Tofu Spinach Green Pea Curry , and adjust the salt if needed. The peas will thaw quickly in the hot sauce.
Finish with coconut milk: Pour in the coconut milk and simmer for an additional 10 minutes. The Tofu Spinach Green Pea Curry will become creamy and rich. Garnish with fresh cilantro and serve warm.
Substitutions and Variations
Frozen spinach instead of fresh: Yes, you can use frozen spinach. Thaw and squeeze out as much water as possible before adding it to the food processor. You'll need about 10 ounces of frozen spinach to replace the fresh.
Different proteins: Swap the tofu for chickpeas, cubed tempeh, or even paneer if you're not strictly vegan. Chickpeas add a nice buttery texture.
Make it milder: Skip the chili paste or cut it down to 1 teaspoon if you're sensitive to heat. You can always add more later.
Add more veggies: Diced bell peppers, cauliflower florets, or cubed sweet potatoes all work beautifully in this Tofu Spinach Green Pea Curry .
Use light coconut milk: If you want to cut down on calories, light coconut milk works, but the Tofu Spinach Green Pea Curry won't be quite as creamy.
Equipment For Tofu Spinach Green Pea Curry
Cutting board and chef's knife: For chopping the onion, ginger, garlic, and tofu.
Food processor: Essential for blending the spinach mixture into a smooth paste. A blender can work in a pinch, but a food processor gives you more control.
Large skillet or sauté pan: You need something big enough to hold all the tofu, spinach paste, and sauce without overflowing.
Measuring cups and spoons: For accurate measurements, especially with the spices.
Kitchen towels and heavy weight: For pressing the tofu. I usually use a cast-iron skillet or a few cookbooks stacked on top.
How to Store This Curry
In the fridge: Let the Tofu Spinach Green Pea Curry cool completely, then transfer it to an airtight container. It'll keep for 4 to 5 days in the fridge. The flavors actually get better after a day or two.
In the freezer: Freeze the Tofu Spinach Green Pea Curry in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating tips: Warm it over low heat on the stovetop, stirring occasionally. If it seems too thick, add a splash of vegetable broth or coconut milk to loosen it up.
Expert Tips
Press the tofu well. The drier your tofu is before cooking, the crispier it'll get. Don't skip this step or you'll end up with soggy, watery tofu.
Toast your spices. This extra step makes such a difference in flavor. It only takes a few minutes and really wakes up the spices.
Don't overcrowd the pan. When you're cooking the tofu, give the cubes enough space so they can crisp up instead of steaming. If your pan is too small, cook the tofu in batches.
Adjust the consistency. If your Tofu Spinach Green Pea Curry seems too thick, add more vegetable broth or coconut milk. If it's too thin, let it simmer a little longer to reduce.
Taste as you go. Curries are forgiving, so taste after you add the peas and adjust the salt, lemon, or chili paste to your liking.
FAQ
Can I use frozen spinach instead of fresh in this curry?
Yes, you can. Use about 10 ounces of frozen spinach, thawed and squeezed dry. It won't be quite as vibrant, but it works well. My mom does this all the time when she's in a hurry and it still tastes great.
What is the best way to press tofu for curry recipes?
Wrap the tofu block in clean kitchen towels or paper towels, set it on a plate, and place something heavy on top, like a cast-iron skillet or a stack of cookbooks. Let it sit for 20 to 30 minutes to release as much water as possible. This makes the tofu firm and helps it crisp up beautifully.
How long does vegan tofu curry last in the fridge?
This Tofu Spinach Green Pea Curry keeps well in an airtight container in the fridge for 4 to 5 days. The flavors get even better after a day, so it's perfect for meal prep. Just reheat gently on the stove.
Can this curry be made in advance or frozen for later?
Absolutely. You can make the whole Tofu Spinach Green Pea Curry ahead and refrigerate it for up to 5 days, or freeze it in portions for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of broth or coconut milk if it's too thick .
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Pairing
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Tofu Spinach Green Pea Curry
Ingredients
Method
- Drain and press the tofu between clean towels and a heavy weight for 20-30 minutes, then cut into 1-inch cubes. prep
- Dice the onion, mince cilantro, grate ginger, and crush garlic while tofu presses. prep
- Toast turmeric, cumin, and garam masala in a dry skillet over medium heat for 4 minutes until fragrant. Remove and set aside. prep
- In a food processor, blend onion, garlic, ginger, and a handful of spinach until a smooth paste forms. Gradually add remaining spinach in batches until fully processed. mix
- Heat olive oil in a large skillet over medium heat, add tofu, and toss constantly until golden on all sides. prep
- Toss the cooked tofu with the toasted turmeric, cumin, and garam masala until evenly coated. mix
- Add the spinach paste, vegetable broth, chili paste, lemon juice, strained diced tomatoes, sugar, and salt to the skillet. Stir to combine. mix
- Pour in the coconut milk and simmer for an additional 10 minutes. Garnish with fresh cilantro and serve. finish
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