Tofu & Spinach

Gluten Free Vegetarian Dairy Free Egg Free Nut Free Vegan

Tofu & Spinach

Serving Size: 2-4

Calories per serving: 87

Fat per serving: 2.5gms

The cottage cheese or paneer version is pretty popular but I tailored it to a healthy version by using tofu instead. Trust me, you won’t even know the difference!


1 bunch fresh spinach leaves
1 box firm tofu
1 onion
2 tomatoes
1 or 2 whole red chillies
2 pods fresh garlic
1 inch ginger root (mashed up)
¼ teaspoon turmeric
1 teaspoon coriander powder
1/2 teaspoon cumin powder
¼ teaspoon red chilli powder
salt to taste


  1. Trim about an inch off from the spinach leaves. Wash and drain water out a few times so all the dirt is removed.
  2. In a pot boil a cup of water with salt, add spinach and cook till the leaves wilt.
  3. In another pan, heat a teaspoon of oil, add whole red chillies, ginger and garlic.
  4. Add chopped onion.
  5. Transfer spinach, water mixture to a blender, once cooled.
  6. Add chopped tomatoes and blend till smooth.
  7. Pour blender mixture into pan and mix well. Simmer the flame and add spices and salt.
  8. Drain water from tofu container and cut into cubes about half an inch thick.
  9. In a separate pan spray a little canola oil and cook tofu so it gets slightly brown.
  10. Transfer tofu pieces into the spinach sauce pan, simmer and cook covered for fifteen minutes.
  11. Serve hot with rice or bread.


The recipe to make homemade cottage cheese will be included soon.

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