1blockfirm tofu, thoroughly pressed dried and cubed
1largeeggplant, cubed (skin removed if desired)could substitute 2 Japanese eggplants
1teaspoon kosher salt
5clovesgarlic, minced
1tablespoon ginger paste
2teaspoonscurry powder
1teaspoonsriracha sauce more or less depending on how spicy you like it
115 ounce candiced tomatoes
115 ounce canreduced fat coconut milkregular is fine
2cupsbaby spinach
rice for serving
Instructions
Heat 2 tablespoons of oil in a dutch oven or large pot over medium high heat. Add the onion and tofu and cook for 5 minutes, until onion is softened and tofu is slightly crisped. Push the onions and tofu to the side of the pot and add in the remaining 2 tablespoons of oil.
Add in the cubed eggplant and 1 teaspoon of kosher salt and stir, cooking for 2 minutes.
Stir in the garlic, ginger paste, curry powder, and sriracha sauce and cook for a minute. Pour in the diced tomatoes and coconut milk and let simmer for 3 minutes, scrapping up any brown bits from the bottom of the pan. Stir in the baby spinach and cook for an additional minute.
Taste for seasonings. Serve over white or brown rice.
Notes
*Recipe calories calculated without serving of rice