A flavorful and healthy dish combining tofu and spinach in a creamy curry sauce.
Cut the tofu into bite-sized cubes.
Press the tofu beforehand to remove excess moisture for better texture.
Heat half of the oil in a nonstick skillet over medium-high heat and cook the tofu until golden brown on all sides, then set aside.
Stir gently to avoid breaking the tofu cubes.
In the same skillet, heat the remaining oil and sauté the onion, garlic, ginger, and mustard seeds until the onion is translucent.
Add a pinch of salt to help the onions cook faster.
Add the spinach in batches, cooking until wilted.
Stir frequently to ensure even cooking.
Mix the yogurt, curry powder, cumin, and salt in a bowl, then add to the skillet along with the tofu. Cook until heated through.
Avoid boiling the yogurt mixture to prevent curdling.
Serve the curry hot with your choice of rice or bread.
Garnish with fresh cilantro for added flavor.
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