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Bombay Spinach Tofu


  • 1 (13oz) pack of firm tofu, washed and cubed
  • 2 1/2 tbsp of yellow curry paste
  • 6 cups of spinach, chopped
  • 3 tomatoes, ripe and chopped
  • 2 tbsp of ginger, grated
  • 1 large onion, chopped
  • 3 tbsp of olive oil
  • salt and pepper


  1. Sautee the onions, with the oil and curry.
  2. Add the ginger and tomatoes.
  3. Simmer for 4 minutes.
  4. Add the tofu and simmer another 5 minutes.
  5. Add the spinach and salt and peeper to taste.
  6. Simmer until the spinach wilts.
  7. Serve with basmati rice.




Coriander Tofu


  • 1 large bunch of coriander, washed and chopped
  • 1 can of coconut milk
  • 1 (16) oz pack of tofu, washed and cubed
  • 4 tbsp of ginger, grated
  • 1 tbsp of lemon juice
  • 1 shallot, chopped
  • 1 red bell pepper, chopped
  • 3 tbsp of sesame oil
  • 1 scallion, chopped
  • salt and pepper


  1. Marinate the tofu in the sesame oil, shallots, scallion, ginger, coriander, salt and pepper to taste and bell pepper for 3 hours.
  2. Add all the ingredients to a pan and stir-fry for 6-9 minutes.
  3. Serve next to basmati rice.




Asparagus Tofu Bake


  • 2 1/2 lbs of asparagus, cleaned and trimmed
  • 1/2 cup of flour
  • 1 1/2 lbs of tofu, washed and cubed
  • 4 tbsp of vegetable stock
  • salt and pepper
  • 1 tbsp of lemon juice
  • 1 onion, chopped
  • 2 tbsp of butter


  1. Preheat oven to 425 degrees F.
  2. Coat the tofu with the flour.
  3. Assemble the asparagus in a baking dish with the vegetable stock.
  4. Add the onion and tofu and distribute the butter in sprinkle on top of it all.
  5. Add the lemon juice and place the baking dish in a 425-degree oven for 20 minutes.

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