Tofu + Spinach Curry

Hi friends! ❤

I’ve been fairly silent this past week, but that doesn’t mean I haven’t been busy (in the best way possible!). I finally got my mark back for my exam I wrote for my job and I am now officially a professional insurance broker by day, master plant based cook, recipe developer, and nutrition student by night. School has been keeping me busy too… And I love it. I wrote my Nutrition 1 exam on Saturday morning and jumped right into my Symptomatology 1 course right away… I finished that course on Tuesday and I plan on writing my exam for that this Sunday! Two courses down, loads and loads to go, and I can’t wait to dive in even deeper. Learning about how nutrition affects not only our body, but the environment as well has been super interesting and eye-opening.

Speaking of nutrition…

This recipe might seem like it’s a lot of work. It’s not. I promise. And it freezes really well too so cooking it in bulk is even better 😉 It’s super cozy, warm, and comforting so it’s perfect for wintertime! There was enough for 8 meals and they covered me for almost two weeks worth of lunches at work… No wasting money at the cafeteria or grabbing take-out that would have left me leaving bloated, and just overall pretty blah. Jeremy said he would have enjoyed some potatoes in this recipe too, maybe we’ll try that for next time!

Check out the recipe below.


What you’ll need:

  • 2 tbsp olive oil
  • 1 block extra firm (organic, non-GMO) tofu
  • 1 16-oz can diced tomatoes (no salt added)
  • 1 can full fat coconut milk
  • 6 tbsp tomato paste
  • 1 cup vegetable broth
  • 4 cups spinach
  • 5 large carrots, peeled and diced
  • 2 white onions, diced
  • 5 cloves garlic, minced
  • 12 cups cooked rice/quinoa/cauliflower rice
  • 4 tbsp each of curry powder, ground ginger, and turmeric
  • 2 tbsp ground cumin
  • 1.5 tbsp cinnamon
  • 2.5 tbsp fenugreek (optional)
  • Salt + pepper to taste

Your steps:

  1. Preheat oven to 400F. Dice tofu into small cubes and lay on parchment paper lined baking sheet. Bake 20-25 minutes until dry, but still soft.
  2. Cook rice/quinoa according to package and set aside.
  3. If you’re using cauliflower rice to make this a low-carb meal (I recommend the healthy carbs, but totally up to you!), grate 2 whole heads of cauliflower and set aside.
  4. In a large saucepan over medium-high heat, sauté onion, carrots and garlic in olive oil until onions are translucent.
  5. Add diced tomatoes, vegetable broth, and coconut milk. Stir and add tomato paste. Bring to a boil.
  6. Add spices, tofu, and spinach and cover. Reduce heat to low and allow to simmer and thicken up – I let it simmer for about 30-45 minutes so that it gets nice and thick, and so that the flavours can all blend together!
  7. Each portion should have 1.5 cups of rice/quinoa/cauliflower, and 1-1.5 cups of the curry. Feel free to freeze portions – they freeze very well! Just pop in the microwave for 4-5 mins and you’re good to go!


I hope you enjoy this easy meal, and please feel free to share your photos if you try it out – don’t forget to hashtag #labellesslife – I love seeing your guys’ pics!


With peace, love, and plants,





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