Spinach with Tofu and peas recipe

Try this delicious veggie meal this weekend.

Serves 4

Ingredients

• 45ml (3 tbsp) sunflower oil
• 3ml (½ tsp) mustard seeds
• 3ml (½ tsp) cumin seeds
• 1 onion, finely chopped
• 3ml (½ tsp) crushed garlic
• 3ml (½ tsp) crushed ginger
• 3ml (½ tsp) garam masala
• 3ml (½ tsp) turmeric powder
• 1 whole red chilli, reseeded and sliced
• 1 tomato, grated
• 250ml (1 cup) frozen peas
• 1 block firm tofu, cut in cubes
• 15ml (1 Tbsp) fresh coriander leaves
• 1 bunch spinach, chopped
• Salt to taste

PREPARATION

• Heat oil in a pan and add mustard seeds, then cumin seeds.
• Add the chopped onion and sauté for 1 minute.
• Stir in garlic and ginger, and fry until the onion turns golden brown.
• Mix in garamma sala, turmeric powder, and the red chilli, then add the grated tomato.
• Cover and simmer for 1 minute, then add peas, cubed tofu, and fresh coriander.
• Continue to simmer until the tomato forms a thick gravy, 4-5 minutes.
• Add the chopped spinach.
• Season with salt and cook for 5-8 minutes; add a little water while simmering if necessary, to prevent burning.
• Season with salt to taste.
• Serve with Spekko Parboiled LongGrain Rice.

Sponsored by SPEKKO RICE.