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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

Yield: 4 -5 servings
Prep Time: 5 minutes
Cook Time: 27 minutes
Total Time: 32 minutes

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


  1. Add olive oil, onion, garlic and ginger to a pan over medium heat and sauté till onions are tender - about 10 minutes
  2. Move onions/garlic/ginger to the sides of the pan and add cubed tofu
  3. 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)
  4. Add in the turmeric, smoked paprika and coriander and stir well
  5. Then add in the Pomì strained tomatoes and the Pomì chopped tomatoes
  6. Add in the spinach and salt and pepper and let simmer uncovered for 12-15 minutes till thickened
  7. Add in the coconut milk, stir well and let simmer another 2 minutes
  8. Garnish with parsley and serve warm with rice, naan or pasta and enjoy

Did you make this recipe?

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