Super Quick Spinach and Tofu Stir Fry

The first time I made this dish was very much an "oh no" moment. I'd gotten home from a very long day at the office, realized I was missing key ingredients for my intended dinner, and kinda just hucked a bunch of shit at a pan. The result, however, was tasty and filling enough that I quickly ran to my tiny little kitchen notebook to write everything down. It takes almost no time at all, uses things that are likely just sitting around your kitchen (or very cheap and easy to keep on hand), and can be made in bulk because it is incredibly easy to just reheat later on. It's also pretty dang good when served up cold!

Personally, I find this reminiscent of saag aloo, but with tofu instead of saag (which is a cheese, so woo vegan easy), and with a little bit less spinach. I'll admit that in a pinch I've used microwaveable rice - but most of the time I default to the cheap rice cooker I inherited when my partner moved in. In the pictured example, I opted for basmati rice because it cooks so fast, but this is great over brown rice, quinoa, farro, barley, or what have you. If you have a little more time, consider checking out my "Grains!" recipe/master's thesis for some clutch fucking ideas on how to mix up a solid accouterment, but this recipe is also a very filling way to go all on its own, without a carb-y base to slather it on top of.

Also, this recipe is super forgiving. Anything marked with an asterisk (*) is really just there for some extra kick and to bring this up a notch. If you don't have it or enough of it, and you lack something that will sub well, skip or reduce it. This should be a no-stress recipe that'll help you get through a crunch. That said, halving, doubling, tripling, or what have you of this recipe is super easy. The below is what I usually go with, based on the size of a typical tofu pack 'round my parts, but it's super flexible if you have bits and pieces left over from other recipes.

---

Ingredients

• 1 Tbsp oil

• 1 block (14 oz) firm or extra firm tofu - pressed or squeezed to release most of the water, and cut into approximately one-inch cubes

• 0.25 teaspoon salt (or to taste)

• 0.5 teaspoon black, red, white, or cayenne pepper, or Indian chili powder (add multiples, both, or all of the above if it's on hand and you like it spicy!)

• 1 tsp garam masala, curry powder, or berbere, or add some extra pepper if these aren't available and you want that extra kick*

• 1 tsp ground coriander*

• 1 tsp ground cumin*

• Big ol' pinch of cinnamon clove, and/or cardamom*

• 16-20 ounces (453 - 566 g) frozen spinach (preferably thawed) or twice as much chopped, fresh spinach

• 1 tsp salt

• 1 tsp garlic powder*

• 1 Tbsp tomato paste+

• around 0.25 cups original-flavored (un-sweetened) vegan yogurt to taste, plus more for serving*

• 0.75 - 1 cup of water

• pepper flakes, lime juice, garam masala, or extra berbere for garnish

• grain of choice, for serving

Instructions

1. Heat a largeish skillet over medium-high heat, then add the oil until hot.

2. Add the cubed tofu and cook, flipping or stirring frequently until the edges are golden or otherwise to your liking.

3. Add whatever herbs or spices you intend to use, salt through cardamom, and toss well to coat. Allow these to mingle for about a minute.

4. Add the spinach, salt, and garlic powder (if using). If you're using frozen spinach, allow it to cook until all the big clusters are gone. If you're using fresh spinach, cook it down for about 30 seconds.

5. Mix in the tomato paste and cook until the spinach is no longer frozen, or (especially if using fresh) until it is wilted to your preference and no longer smells raw. Between 3 and 8 minutes, typically.

6. Add the yogurt and stir until combined. Add in the water (less for a thicker result, more for a looser result) and cook for around 5 minutes until most of the visible liquid has evaporated.

7. Reduce the heat to medium, and gently simmer for 3 - 5 minutes to allow all the flavors to combine.

8. Taste and adjust the salt and other spices to your preference before taking the pan off the heat.

9. Serve over your grain of choice (or don't), and garnish with pepper flakes for more heat, garam masala for more kick, berbere for more mystery, or anything else you can think up. You do you, but maybe consider a side of homemade pita, or subbing the grains for cauliflower rice, if that's what speaks to you.

Notes

* Anything marked with an asterisk is technically optional. However, if you have the choice to add part or all of this in, I highly recommend it as it adds to the depth and complexity of the flavors available. Additionally, experiment with other flavors that you like! If it needs a bit more umami, try throwing in some miso (and probably reducing the salt). If you're craving some dill, go for it. This recipe is all about doing what works for you and what you already have on hand for a very fast, possibly late-night option.

+ Dirty trick: you know those kinda useless ketchup packets that you get when you order takeout? Use them up here. Sub the tomato paste in a 1:1 ratio, or about 2 packets-ish. I've thrown in 3-4 without much difference. There is so little taste change here; the tomato is almost exclusively for umami and it thickens the sauce a bit, so if you have some extras, go for it. Clean out your fridge, and make more room for the good good.