By: La Vie dans mon assiette
In collaboration with Unisoya
What you’ll need (4 servings)
1 pack of 300 g Unisoya Indian Masala tofu
1 tablespoon vegetable oil
½ teaspoon cumin
A pinch of salt
1 package of 250 g halloumi style grilling cheese
1 tablespoon butter
1 clove of garlic
1 tablespoon zested organic ginger *
2 teaspoons cumin
2 teaspoons garam masala
2 tablespoons red curry paste
1 can of 400 ml coconut milk
1 cup 35% cream
1 diced tomato
About 300 g of spinach
*The organic precision is important as this type of ginger is much stronger, therefore if you are using regular ginger, you may choose to increase the amount used.
Cut the block of tofu into cubes. Sauté in a pan with the oil, cumin sprinkled over the tofu and a pinch of salt. Set aside.
Cut the cheese into cubes and grill it in the same skillet over high heat. Cook 2 minutes on each side. Set aside.
In a pot, melt the butter and cook the onion for about 4 minutes.
Add the garlic, ginger, and spices. Cook for 2 minutes. Add liquids and heat for about a minute. Once the mixture has warmed, add the spinach and the diced tomato.
Remove from the heat and grind the mixture to get a thick and smooth texture.
Return to the stove top, but not too hot (to avoid melting the cheese), then add the tofu and cheese to the curry.
Add salt, if necessary, but be careful: grilled cheeses are sometimes very salty, and thus release their salt in the curry once rested.
Let marinate ideally for about half an hour for the curry to set. If necessary, heat again before serving.
Serve with naan bread, basmati rice and fresh cilantro (optional).
Enjoy your meal!