frozen veg has a seat at my table
coconut curry spinach with baked tofu
Lately I’ve been working to avoid that whole “buy a bunch of vegetables just to bring home and let rot” trap. We’re all guilty of it and damn does it feel terrible throwing away a slimy bag of $7 greens. Currently my freezer is stocked with frozen peas, spinach, artichoke hearts, string beans, and a handful of different berries. Why? Because groceries are expensive as all hell right now so I want to avoid waste as much as possible. And sometimes you just don’t want to go through the hassle of trimming green beans on a weeknight.
You’ve heard it before and I’ll say it again - frozen vegetables really aren’t all that bad. They’re frozen at their peak of freshness so you’re not losing that much nutritionally and if you know how to work ‘em you’re not going to wind up with a sad soggy disaster on your hands (unless that’s your thing).
Here’s a recipe to consider the next time you’re cruising through the freezer aisle. This dish uses ingredients that have long shelf lives so you don’t have to worry about buying anything fresh, aside from fresh cilantro (which is nice to have but won’t make or break the dish), to whip this up.
If curry-coconut isn’t your thing sub out curry powder for Italian seasoning and coconut milk for half and half and you’re in business. Chickpeas would work great in place of tofu here, too. This is just one of those formulaic recipes that’s easy to throw together and even easier to keep ingredients on hand for. Bonus - it makes a lot.
coconut curry spinach with baked tofu
silky, creamy, flavorful - add some spice if you like, it can take it!
Serves 4-6
Ingredients
12 ounces firm tofu, drained and patted dry, cut into 3/4-inch cubes
1 tablespoon olive oil
1 1/2-2 tablespoons curry powder, divided
1/2 teaspoon black pepper
1 teaspoon kosher salt, divided, plus more to taste
2 tablespoons butter (I use salted)
1 medium yellow onion, thinly sliced, about 2 cups
3 cloves garlic, finely minced into a paste, about 1 tablespoon
1 1/2 inches ginger, peeled and finely minced into a paste, about 1 tablespoon
16 ounces frozen spinach
1 cup low-sodium broth or water
1 14-ounce can coconut milk
1/2 cup cilantro, roughly chopped, plus more for serving
Juice of 1 lime, plus more for serving
1 cup cherry tomatoes, quartered
Steamed white rice, for serving
Hot sauce, optional
Instructions
Preheat oven to 400˚F. If you have an air fryer and would prefer to use that, definitely do! 400˚F in the air fryer, too.
In a medium bowl toss the tofu with the olive oil, 1 tablespoon curry powder, black pepper, and 1/2 teaspoon kosher salt. Transfer to a sheet tray and bake for 20-22 minutes (15-18 in air fryer), until golden brown.
While the tofu is baking melt the butter over medium heat in a large braiser or large wide shallow pan. Once the butter is bubbling add in the onion and season lightly with salt. Cook until the onion is softened, 2-3 minutes. Add in the garlic, ginger, and remaining curry powder. Stir to combine and cook until fragrant, about 1 minute.
Add in the frozen spinach and stir until thawed, about 2 minutes. Pour in the broth or water and stir to combine. Season with 1/2 teaspoon of salt, lower the heat to medium-low, and partially cover. Cook covered for 15-20 minutes until the spinach is silky. Pour in the coconut milk and stir to combine. Cook for 2-3 minutes until heated through and the flavors have a chance to meld.
Season the spinach with lime juice and salt to taste. Stir in the tomatoes and tofu. Alternatively, keep the tofu separate and serve on top. Serve hot over steamed rice with more fresh cilantro, a lime wedge, and hot sauce if desired.