Alkaline Diet Recipe #116: Tofu with Indian Spinach

This is a delicious and alkaline recipe using tofu and spinach as the main ingredients. It has got a lovely texture and an interesting flavour given by the variety of spices used in this recipe.

Tofu is a great alternative to meat and contains a low amount of calories. It also contains large amounts of iron and little fat. Depending on the coagulant used in manufacturing, the tofu may also be high in magnesium and/or calcium.

Spinach as we know is highly alkalising and has a high nutritional value. It is extremely rich in antioxidants and is a rich source of Vitamin A, Vitamin C, Magnesium, Mangenese, Zink and Iron, just to name a few.

We hope you enjoy this very tasty dish!

Tofu with Indian Spinach

Serves 2

Ingredients

200 g Tofu, cut into cubes
1 onion, cut into fine pieces
1 garlic clove, crushed
2 tbsp rapeseed- or grapeseed oil
300 g spinach, washed and cut into rough pieces
2 tomatoes, skinned and cut into cubes
100 ml coconut milk
1 tsp coriander
1 tsp kurkuma
Chilli powder
Himalayan crystal salt or celtic sea salt
Freshly ground black pepper

Instructions

Heat the oil in a Wok pan and gently fry the tofu in there, but be careful not to let it go too brown. Take it out of the Wok and drain it on a kitchen roll paper.

Briefly fry the onion and garlic and add the spinach. Just fry the spinach very briefly until it shrinks in size and push it to the edge of the Wok. By doing this the spinach keeps its fresh green colour.

Add the coconut milk and tomatoes into the middle of the wok. Let it simmer, until the sauce has got the right consistence. Add the other spices in the meantime and use as much of the chilli as you like. Put the tofu into the sauce and let it warm up.

Turn off the heat and push the spinach on top of the tofu.

Enjoy!

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Tofu with Indian Spinach
Serves 2
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Ingredients
  1. 200 g Tofu, cut into cubes
  2. 1 onion, cut into fine pieces
  3. 1 garlic clove, crushed
  4. 2 tbsp rapeseed- or grapeseed oil
  5. 300 g spinach, washed and cut into rough pieces
  6. 2 tomatoes, skinned and cut into cubes
  7. 100 ml coconut milk
  8. 1 tsp coriander
  9. 1 tsp kurkuma
  10. Chilli powder
  11. Himalayan crystal salt or celtic sea salt
  12. Freshly ground black pepper
Instructions
  1. Heat the oil in a Wok pan and gently fry the tofu in there, but be careful not to let it go too brown. Take it out of the Wok and drain it on a kitchen roll paper.
  2. Briefly fry the onion and garlic and add the spinach. Just fry the spinach very briefly until it shrinks in size and push it to the edge of the Wok. By doing this the spinach keeps its fresh green colour.
  3. Add the coconut milk and tomatoes into the middle of the wok. Let it simmer, until the sauce has got the right consistence. Add the other spices in the meantime and use as much of the chilli as you like. Put the tofu into the sauce and let it warm up.
  4. Turn off the heat and push the spinach on top of the tofu.
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