I can’t say I am regular tofu eater but this spinach recipe is a firm favourite in my family. Traditionally in Zanzibar we make the spinach with coconut and eat it with Paratha or as a side dish to rice. Although it’s never been the prettiest thing, everyone I have given it to, loves it! They love it even more when they see how simple and easy it is.

The tofu came as a recent after thought, as a way to bulk out it out a bit more to work as a light lunch. It also took some inspo from Indian Saag Paneer (minus the cheese element).

Cooking notes:

• I used fresh spinach for this recipe but it totally works with frozen. In fact I recommend frozen if you are cooking a lot - my grandmother swears by it, she hates how much fresh spinach you can buy to end up wilting it down and be left with nothing.

• This will work with coconut milk powder as well as coconut milk (liquid), try aim for one that has less of a water consistency as we want this to be thick and silky.

• Traditionally we don’t add a sour element to this, but I always sneak it in for an extra depth!

• I use Cauldron Tofu, it worked perfectly for me, I fried it off for ages to make it crispy. If you have a brand you love, go for it! Be the tofu hero that I am not.

Ingredients:

• 350g Fresh Spinach or Frozen

• 250ml Coconut Milk

• 1/2 Lime or 2 TSP Ground Dried Lime

• 2 Banana Shallots (Sliced thinly)

• 2 TSP Ground Turmeric

• 1 TSP Ground Cumin

• 2 Fresh Green Chilies (Chopped in half)

• Salt (To your taste)

• 350g Tofu (Cut into small’ish cubes)

• Oil for frying

Method:

1. Wilt down your spinach in a saucepan with alight drizzle of oil in the pan.

2. Once wilted add in your onions. 1 teaspoon of turmeric & cumin and fry off for roughly 5minutes.

3. Once wilted down, add in the coconut milk, chillies & salt and leave it to boil with no lid on till all the milk as evaporated and you are left with a thick silky milky spinach.

4. While the spinach is cooking, fry off your tofu with some oil, salt and turmeric and leave it to fry till all sides are brown and crisp. It took me quite a while, I would say at least 20minutes as it was quite wet and I wanted them super crisp!

5. Once the spinach is ready, add in a good squeeze of lime and then mix in the tofu and briefly fry off and then serve up.

6. Of course I sprinkled poms on it after, can’t lie it was a great touch!