Clients often ask me about how to use tofu, and a curry is a great place.Although it’s not the most obvious - normally associated with Japanese or Chinese cooking - it does work as tofu takes on the flavours of everything around it. It also means that the curry is quick to cook, like this one which took 10 mins so would be perfect for a week night easy dinner.⠀
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Tofu is a lovely source of vegetable protein and a great addition to your weekly diet. It also contains phytoestrogens, plant based oestrogen that helps support hormones, especially great for women going through peri menopause.
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💥Making a curry regularly allows you to use some excellent medicinal foods like ginger, garlic and turmeric in particular, which has powerful anti-inflammatory effects and is a great anti oxidant, protecting cells from free radical damage. I always try to make one once a week, and of course you can add whatever vegetables you have to hand. ⠀
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This recipe:⠀
✨Fry onion, leeks and peppers in coconut oil⠀
✨Add grated ginger, crushed garlic, a teaspoon of turmeric, garam masala and 1 tbsp medium curry powder.⠀
✨Next firm tofu cubed, a tin of coconut milk and a pouch of ready cooked lentils (for speed, but also a tin or cook from dry if you have more time). ⠀
✨Leave to simmer for 5-8 mins until everything is soft and has come together.⠀
✨Just before the end of cooking add a large handful of spinach.