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Pan Fried Tofu Curry with Tomatoes And Spinach

I’ve partnered with Honest Cooking and Pomi Tomatoes to bring y’all this Pan Fried Tofu Curry with Tomatoes And Spinach – a warm and comforting curry that can be enjoyed with rice, naan or even pasta – and, even has debate-squelching powers!
#Pomìtomatoes #thetomatorevolution #Sponsored

Pan Fried Tofu Curry with Tomatoes and Spinach

Tomatoes have this ability to stir up quite the debate in my home. You see, my daughter insists they are a fruit inspite of the 1893 Supreme Court mandate that declared them a vegetable. And that’s just the warm-up segue of our debate. With the French calling them “The Apple of Love” and the German’s calling them “The Apple of Paradise”, I assumed tomatoes originated in Europe, but my daughter used Google to back up her argument that South Americans were the ones who first feasted on them!

And then there’s all that confusion about where and how to store them. My daughter agrees with those people that insist that tomatoes be refrigerated while others say they must be left on a counter – next to an apple – to help them ripen.

Pan Fried Tofu Curry with Tomatoes and Spinach

When it comes to tomatoes, all I can say with certainty is that they are simply delicious! And, they are one of nature’s delicacies that are better for us cooked than raw, as heating them helps our bodies absorb the lycopene in them more easily. Over the years I have come to depend heavily on good quality packaged tomatoes to help me make simple yet tasty curries, soups and sauces. Which brings me to tell y’all about Pomì, today.

Pomi Tomatoes

Pomì began selling their Italian tomatoes in carton packages in 1984 in Parma, Italy. Now, thirty years later, they are a trusted brand for all those who seek premium quality, Italian tomatoes. Pomì sells their tomatoes in sealed, BPA-free, ready-to-use-anytime, stay-fresh packages, at local grocery stores like Publix. By the way, Pomì even has a new organic line of chopped or strained tomatoes.

Pan Fried Tofu Curry with Tomatoes and Spinach
Pan Fried Tofu Curry with Tomatoes and Spinach

Recently I have been trying to come up with simple and easy curries my daughter can easily make when she’s off in college next year. I try to use ingredients that can be found at any local grocery store to make curries that are tasty as well as healthy. While making this Pan Fried Tofu Curry with Tomatoes And Spinach, I relied heavily on the combination of Pomì Organic strained and chopped tomatoes along with the three staples of my mom’s curries: onions, garlic and ginger. This Pan Fried Tofu Curry with Tomatoes And Spinach is not loaded down with a ton of other spices and only calls on a smidge of turmeric, coriander and smoked paprika to rack up major taste points. My daughter made some brown rice to accompany this curry, but naan or even pasta would go so well with it as the “curry” part of it is so thick! And, I must say, I served this curry and all debating ceased!

[Tweet “Pan Fried Tofu Curry w/Tomatoes & Spinach #Pomìtomatoes #thetomatorevolution #ad @pomi_us”]

Pan Fried Tofu Curry with Tomatoes and Spinach

For other recipes using Pomì tomtaoes, please make sure to check out Pomì’s online cookbook!

Today, Pomì is owned by a cooperative of farmers who are committed to the production of Italian premium-quality tomatoes, while preserving a deep respect for the environment.
Another interesting fact about Pomì is that all Pomì tomato products have a clear and traceable origin and you can trace their entire history online >HERE< !
Don’t forget to connect with Pomì on FacebookYoutube and Twitter for product updates and recipe ideas!

Pan Fried Tofu Curry with Tomatoes and Spinach

Pan Fried Tofu Curry with Tomatoes And Spinach

4.25 from 8 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes
Servings: 4 -5 servings
Author: Shashi
A warm, comforting, tasty and healthy, vegetarian curry that can be enjoyed with rice or naan or even pasta!


  • 2 tablespoons olive oil
  • 1 red onion chopped
  • 3 cloves garlic chopped
  • 1 teaspoon freshly grated ginger
  • 1 block extra firm tofu - drained and cubed I wrapped it in paper towels
  • 1 carton Pomì strained tomatoes or 3 cups
  • 1 cup Pomì chopped tomatoes
  • 1 teaspoon smoked paprika
  • 1 teaspoon coriander powder
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste I used 1/2 teaspoon salt and 1 teaspoon pepper
  • 2 cups fresh spinach
  • 1/2 cup coconut milk
  • parsley for garnish


  • Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté till onions are tender - about 10 minutes
  • Move onions/garlic/ginger to the sides of the pan and add cubed tofu
  • Let tofu cook about 4-5 minutes, then flip and cook 4-5 minutes on other side (you could cook the block of tofu and then cube it, but it's just easier for me to cube it first and use a spatula and flip the cubes till they are golden)
  • Add in the turmeric, smoked paprika and coriander and stir well
  • Then add in the Pomì strained tomatoes and the Pomì chopped tomatoes
  • Add in the spinach and salt and pepper and let simmer uncovered for 12-15 minutes till thickened
  • Add in the coconut milk, stir well and let simmer another 2 minutes
  • Garnish with parsley and serve warm with rice, naan or pasta and enjoy
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.

Pan Fried Tofu Curry with Tomatoes and Spinach and other recipes can be found on

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Recipe Rating

  1. Timlynn says:

    Thank you for the intro to Pomi tomatoes. First time for everything. They have such a fresh taste – quite amazing. This recipe is a total winner in our house. Made it for the first time last night and husband asked to have it again. He really liked the subtle spicing which gives it a great flavor without being fiery. I also believe that using the purple onion and nearly caramelizing it in step one gives the sauce an amazing flavor. I used a tofu press and then small-cubed the tofu before cooking in the pan with the onions off to the side – gave the tofu an excellent flavor. I will definitely make this one again — and thanks so much for the pointer to Pomi.

  2. Brian S. says:

    We made it and it was very good. I fried the tofu before adding it to the pan and doubled the spices. Will be saving this recipe.

  3. Gorgeous dish! I bet it is silky and smooth and delicious. I can’t wait to try it!!!! Just pinned!

  4. Becky says:

    This recipe looks amazing!!! Is the nutritional information for 4 servings or for 5?

    • Shashi says:

      Thanks so much Becky, it’s actually for 5 servings, you could actually stretch this out more – my daughter and I ate this for dinner over 3 nights – so that was 6 meals – depends what you eat it with and how much. I hope you try this and enjoy this as much as we did and hope you have a wonderful weekend.

  5. Yummy! Tomato was always a vegetable for me, loved reading about the origin of tomatoes. Love heart, delicious and comfy this curry is. I seriously want to make this right now— this recipe looks fantastic! Perfect for this cold weather. Can’t wait to try!

  6. puja says:

    Oh, I never knew that some people call tomatoes a fruit. But yes now I can recollect that during my school days one of my friends used to have tomatoes just like an apple she would either have it along with sugar or salt. BTW lovely post-Shashi, today I learned about the origin of the tomatoes. And so far as the recipe is concerned, I love tofu so automatically I love this recipe. Great share Shashi. 🙂

    • Shashi says:

      Hi Puja, it’s funny you mention your friend who would eat tomatoes with sugar or salt, when I was a kiddo, my mom would make tomato juice by hand crushing tomatoes and then pouring the juice and bits and pieces into a cup and adding salt AND sugar and my sister and I would gulp it up – it was so good! Btw, thank you so much – hope you have a wonderful weekend.

  7. Catherine says:

    Dear Shashi, this dish is so hearty and I love it! These hearty, healthy winter meals are just what I need to keep on with my goals during the holiday season. Perfect seasonal dish. xo, Catherine

  8. I love that you can trace the origin of the tomatoes.

  9. I love a good curry and especially right now after all the heavy holiday food, that tofu sounds really nice and light!

  10. Oh, well…to-may-to, to-mah-to! But this dish is beautiful! I love it and could use a bowl right now!

  11. Taylor Kiser says:

    I think it’s great that you’re coming up with curry recipes that are easy enough for your daughter to make when she’s at college! This Pan Fried Tofu Curry with Tomatoes And Spinach looks amazing! Love the vibrant color from the Pomì tomatoes!

  12. So many potential debate topics about tomatoes, who knew?? Haha. Now I feel like I’m seriously educated on the topic of tomatoes. But somehow I have more questions than answers now… 😉 Fruit or veggie, tomatoes certainly make for a most excellent curry! Especially when Shashi at the helm! I simply love that this dish is bursting with tons of garlic and tofu–two faves of mine. 🙂 Now, if I could just have a bowl or two with some homemade bread! Happy Monday my friend!

    • Shashi says:

      Haha – Demeter, I think my daughter and I can find something to debate about everything! Ahh – such is the life of a parent of a strong willed and opinionated child! But, I wouldn’t have it any other way!
      Thanks so much, sweet friend! Hope you and your hubs have a wonderful, treat filled, weekend!

  13. I think you’ve done it, Shashi. You came up with a recipe that might actually make me eat tofu. Haha! Seriously, though, this skillet looks amazing! This looks like the perfect comfort food meal for these cold (really cold!) days that we have coming up here soon. (And for the record, I agree with you about putting tomatoes on the countertop…in a paper bag…to ripen. But don’t tell lil Shashi that. I don’t want her to know I disagree with her. She might not come up to NY for college then!) If you happen to have any leftovers of this, send that drone on up here! 🙂

    • Shashi says:

      Haha – dude, tofu absorbs ALL the flavors (and sometimes even colors) it’s surrounded with – definitely worth a try! Don’t worry, I won’t tell Lil Shashi – though reads my posts – and sometimes even the comments…so…..
      Dude, I’ll trade you leftovers of these for those Oreo Peppermint Cookie Balls – deal? Though my drone has been acting like a boomerang….so….

  14. Lol, I have a debate with myself over what category tomatoes fall into! While they have seeds and part of my brain kind of wants to call them a fruit, my soul wants to call them a vegetable. I say they are both and it depends how they are used. Like when I eat them raw with a sprinkling of sea salt — fruit. When I cook with them — vegetable. Can they be both? Just for the sake of my sanity? 😉 Ha. Annnyways, I am LOVING this dish, Shashi!!! Pan fried tofu is the bomb, but use it in some curry with tomatoes and spinach? Cozy heaven! This looks like THE perfect dinner! Cheers, friend! xo

    • Shashi says:

      Haha! Oh Cheyanne – no need to debate with yourself, I’ll let you borrow my daughter for an afternoon – I think after an afternoon of debating, you will be reading for some serious chowing! And – those “juicy” chicken thighs of yours would hit the spot! BTW – did I tell ya my daughter has been doing the vegetarian thing so I haven’t had chicken in too long – maybe when you and her are debating, I can raid your fridge for leftovers of those chicken thighs? 😉
      Thanks so much, dear, hope you and boy have a wonderful weekend

  15. Dear Shashi — All that stretchy cheese and tomato goodness in that skillet. GAH!!! Love this post and these Pomi tomatoes. Always learn so much here. Did NOT know that cooking tomatoes is healthier than raw. Would never have guessed it helps the absorption of lycopene. Great info., thanks. And I didn’t know about putting the tomato next to an apple. See what I mean? Learn so much here. I am of the school that tomatoes do NOT go in the fridge. This is a great go-to healthy dish and the perfect dinner. Bring on the delicious!!! Hope you and your tomato-debating daughter have a fab week! XOXO

    • Shashi says:

      Aww, thanks so much Allie – you are way too kind to me, my friend! The tomato next to the apple thing is cos apples are supposed to give out a gas that happens to ripen tomatoes, I read somewhere that sometimes tomatoes are picked green and while they are in the truck being shipped to their destination – they are gassed with a man made version of the gas that apples give out and those tomatoes are ripened while they are en route to their destination. I wish I could remember where I read that…
      BTW – I hope you and your family have a wonderful weekend xoxo

  16. Suzanne says:

    A wonderful recipe Shashi, I love tofu and this is a great way to showcase it. Could paneer also be used? Hope you had a wonderful holiday weekend and love this recipe.

    • Shashi says:

      Thanks so much Suzanne! I am thinking paneer could be used – paneer tends to be a tad bit more firm than tofu and I’m not sure how long you’d have to cook paneer in the saucey-curry… I haven’t experimented much with paneer – other than eating it 🙂
      Hope you have a wonderful weekend! xx

  17. Melissa says:

    Well done, Shashi, I wanted to lick the screen! I’ve never seen Pomi before but now I’m going to look for it on my next “serious grocery shopping” trip to Dallas (for all the things that aren’t available in my tiny town).

    • Shashi says:

      Haha – thanks so much Melissa! I’m so glad I stumbled by your blog – you are a hoot – and I mean that in the best way possible! Hope you have a wonderful weekend and thanks so much for stopping by and commenting 🙂

  18. Amy Stafford says:

    This is how we all should do Vegetarian. I am a huge Pomi fan because they are sold in cardboard instead of cans. You used them well in this recipe!

  19. How is it only 7am and I am craving curry now? This looks incredible!

  20. Tofu needs some strong flavours and it looks like this would be delicious

  21. Renz says:

    This looks very delicious. I put my tomatoes in the fridge. But then again we would put everything in the fridge if we could haha. I had the best tofu ever over the summer and have been hooked to try make it myself. This looks like an easy starter recipe to try.

  22. Sarah says:

    My brother was in town this weekend and mentioned his new found love for tofu, to which I told him I’d make him dinner…using tofu! Talk about perfect timing! Can’t wait to make this for him!