Low-Simmered Coconut Curry with Tofu and Spinach
A gentle coconut curry simmered slowly with tofu and fresh spinach, balancing creamy richness with mild spices. This thai-inspired curry (vegetarian, gluten free) ready in about 35 minutes pairs pressed and cubed extra firm tofu, (14 oz) coconut milk, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cubed extra firm tofu
- 4 cups, washed and roughly chopped fresh spinach
- 1 can (14 oz) coconut milk
- 1 medium, finely chopped yellow onion
- 3, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tsp curry powder
- 2 tbsp vegetable oil
- 1 tbsp low sodium soy sauce
- 1 tbsp lime juice
- to taste salt
- 1/2 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 4 minutes until the onion is soft and fragrant.
- Step 2: Stir in 2 tsp curry powder and cook for 1 minute to release the spices’ aroma. Add 14 oz cubed pressed tofu and gently stir to coat.
- Step 3: Pour in 1 can (14 oz) coconut milk and 1/2 cup water, then bring to a low simmer. Add 1 tbsp low sodium soy sauce and simmer gently for 10 minutes, stirring occasionally.
- Step 4: Add 4 cups chopped fresh spinach and 1 tbsp lime juice, cooking for another 3 minutes until spinach wilts. Season with salt to taste and serve warm over steamed rice if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Simmered Coconut Curry with Tofu and Spinach take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Simmered Coconut Curry with Tofu and Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.
Can I substitute ingredients in Low-Simmered Coconut Curry with Tofu and Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Simmered Coconut Curry with Tofu and Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Simmered Coconut Curry with Tofu and Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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