Spiced Spinach Tofu Stir Fry 1 Pot 15 Minutes

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

2 teaspoons oil

7 ounces ( 200 g) firm or extra firm tofu pressed for 15 minutes then cubed (see notes for soy-free)

⅛ teaspoon salt

¼ teaspoon black pepper

½ to 1 teaspoon Kashmiri garam masala or regular garam masala or use curry powder

½ teaspoon ground coriander

½ teaspoon ground cumin

good pinch of cinnamon clove, and cardamom (optional)

8 to 10 ounces ( 230 g) frozen spinach thawed or chopped fresh spinach

½ teaspoon salt

½ teaspoon garlic powder

1 teaspoon onion flakes

⅓ teaspoon cayenne or Indian red chili powder

2 tablespoons ketchup or tomato paste

3 to 4 tablespoons vegan yogurt or you can use non-dairy cream such as cashew cream or use vegan plain cream cheese

½ cup ( 120 ml) water

pepper flakes and garam masala for garnish

Directions at veganricha.com

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