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Ingredients
- For the tofu
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250 grams
organic non-GMO tofu, cut into triangles
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4 tablespoons
vegan fish sauce (see note)
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1/2
lemon, juiced
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2 tablespoons
dried wakame flakes
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2 teaspoons
garlic powder
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1/4 teaspoon
smoked sweet paprika
-
1 teaspoon
salt
- For the curry
-
1
brown onion, halved and cut into even slices
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1
mild red chilli, de-seeded and sliced longways
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1
thumb-sized piece of ginger, sliced into matchsticks
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1
clove fresh garlic, diced
-
1 teaspoon
garlic powder
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1 tablespoon
ground cumin
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270 milliliters
coconut milk
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2 tablespoons
filtered water
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1 teaspoon
vegetable stock powder
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200 grams
baby spinach
Directions
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Preheat oven to 200 degrees C.
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Marinate the tofu in vegan fish sauce and lemon juice for at least 5 minutes in the fridge (the longer, the better, but who has time to wait?). Then, in a small bowl, combine the wakame, garlic, paprika and salt. Add each piece of tofu to the mix and evenly coat.
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Place tofu on a baking tray and put in the oven for 20 minutes.
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Cook onion in a wide-based saucepan over a medium heat. Once soft, add the ginger, chilli and garlic (both fresh and dried) and cook until fragrant. Add the cumin and stir until mixed through.
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Add the coconut milk, water and vegetable stock powder and cook for a minute longer before adding the spinach. Cook until spinach has wilted then serve into bowls with some steamed rice and a couple of pieces of baked tofu on top.
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NOTE: Vegan fish sauce is available from Asian grocery stores. Look out for it in the vegetarian section. Otherwise, check out the internet. Not vegan? Use real fish sauce.
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