Turmeric Tofu and Spinach on Toast
Golden tofu simmered with tomatoes, turmeric and spinach, piled onto crisp toast. A fast, high-protein skillet supper with warm, toasty depth.
- Total
- 16 min
- Prep 5 · Cook 11
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Blooming spices
- Savory
- Quick
- Stovetop
Instructions
-
Press the tofu block gently with paper towels or your hands to release excess water, then cut it into 2 cm cubes. Chop the tomatoes into 2 cm pieces. Pick over the spinach and discard any thick stems.
~4 min
Pressing removes excess water so the tofu can brown instead of steaming in its own moisture.
-
Warm 1 tbsp olive oil in a non-stick frying pan over medium-high heat. Add the tofu cubes in a single layer and cook until golden on two sides, about 4 minutes, turning once.
~4 min
A single layer and undisturbed contact time let the tofu develop a golden, crisp crust through browning.
Let the tofu sit undisturbed for the first 2 minutes before turning so it releases cleanly and browns instead of tearing.
Searing Pat the tofu dry and leave it undisturbed until it releases easily from the pan; moving it too early tears the crust and prevents browning.
-
While step 2 cooks
While the tofu browns, toast the 2 slices of toast until crisp and set them on a plate.
~2 min
-
Push the tofu to one side of the pan. Add the chopped tomatoes and 0.5 tsp turmeric to the empty side and stir for 30 seconds until the turmeric smells toasty and coats the tomatoes.
~1 min
Briefly frying the turmeric in oil blooms its fat-soluble flavour compounds, making them taste toasty rather than raw.
Blooming spices Fry ground turmeric in oil for about 30 seconds until fragrant; if it darkens or smells bitter, the heat is too high and the spices will taste scorched.
-
Stir everything together and simmer until the tomatoes collapse into a thick sauce, about 3 minutes. Add the spinach in handfuls and stir until just wilted, about 1 minute. Season with 0.25 tsp salt and 0.25 tsp black pepper.
~4 min
Simmering collapses the tomatoes into a thick sauce that clings to the tofu instead of staying watery.
If the tomatoes are dry and the pan looks tight, add 1 tbsp water to keep the sauce loose enough to coat the tofu.
-
Spoon the tofu, spinach and sauce over the toast and serve straight away while the toast is still crisp.
~1 min