Crispy Tofu and Spinach Curry with Steamed Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Spinach Curry with Steamed Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Spinach Curry with Steamed Rice

Pan-seared tofu cubes simmered in a vibrant spinach and ginger curry sauce, served with a side of fluffy steamed rice and a squeeze of zesty lime.

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NUTRITION

214kcal
Protein
16.5g
Fat
6.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

130g Extra Firm Tofu

100g Fresh Spinach

50g Cooked White Rice

1 clove Garlic

1 tsp Fresh Ginger

20g Onion

1/4 cup Vegetable Broth

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the extra firm tofu to remove excess moisture then cut into small even cubes.

  • 2

    Lightly coat a non-stick skillet with cooking spray and sear the tofu cubes until they are golden and crispy.

  • 3

    Remove the tofu and sauté the minced garlic, ginger, and diced onion with a splash of vegetable broth until softened.

  • 4

    Add the fresh spinach and the remaining broth to the skillet, covering with a lid until the greens are fully wilted.

  • 5

    Pulse the spinach mixture in a blender for a smooth consistency or finely chop before returning it to the pan with the tofu.

  • 6

    Simmer the curry for two minutes to allow the flavors to meld then serve over the warm steamed rice.

Crispy Tofu and Spinach Curry with Steamed Rice

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Spinach Curry with Steamed Rice

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Spinach Curry with Steamed Rice

Pan-seared tofu cubes simmered in a vibrant spinach and ginger curry sauce, served with a side of fluffy steamed rice and a squeeze of zesty lime.

NUTRITION

214kcal
Protein
16.5g
Fat
6.2g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

130g Extra Firm Tofu

100g Fresh Spinach

50g Cooked White Rice

1 clove Garlic

1 tsp Fresh Ginger

20g Onion

1/4 cup Vegetable Broth

PREPARATION

  • 1

    Press the extra firm tofu to remove excess moisture then cut into small even cubes.

  • 2

    Lightly coat a non-stick skillet with cooking spray and sear the tofu cubes until they are golden and crispy.

  • 3

    Remove the tofu and sauté the minced garlic, ginger, and diced onion with a splash of vegetable broth until softened.

  • 4

    Add the fresh spinach and the remaining broth to the skillet, covering with a lid until the greens are fully wilted.

  • 5

    Pulse the spinach mixture in a blender for a smooth consistency or finely chop before returning it to the pan with the tofu.

  • 6

    Simmer the curry for two minutes to allow the flavors to meld then serve over the warm steamed rice.