20 minutes preparation
20 minutes cooking
1 tablespoon olive oil
1 teaspoon grated fresh ginger
1 clove garlic, crushed
1 onion diced
2 tablespoons medium curry paste
375g packet of firm tofu, cut into cubes
2 tablespoons pumpkin seed kernels
8 cups (250g) English spinach leaves (or frozen spinach)
2 tomatoes, diced
4 cups steamed brown rice
1. Heat a frypan over medium heat, add oil, ginger, garlic, onion, and curry paste. Cook for 2 minutes stirring constantly until fragrant.
2. Add tofu and fry for 5-8 minutes until tofu is coated. Add pumpkin kernels and cook for 2 minutes. Add spinach, place a lid on the pan and cook for a further 3 minutes until spinach is soft.
3. Add the tomatoes and stir until combined and heated through. Serve with steamed rice. Serves 4.
You can buy tofu from supermarkets, usually in the refrigerated section. Cover any unused tofu with plenty of cold water and store in a container in the fridge. Change the water daily to keep the tofu fresh.
Tofu provides the body with iron, calcium, protein, folate and thiamin plus many other nutrients too.To marinate tofu: place in a shallow dish and cover with marinade, leave for about 30mins. Use a combination of soy sauce, sesame oil, garlic, lemon or honey, you can even try basil pesto, homemade or from the shops. There’s an abundance of marinades in the supermarkets that are quick and easy to use.