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This recipe is from Salad Therapy. Here's Shana's Description of this yummy dish: My 1.5 year old is not the easiest to please when it comes to food. But he ate about 2 adult servings of this, along with the rest of us. Need I say more? This is a milder flavor than some other versions of the dish. I'm not a fan of the traditional cumin or garam masala, so I didn't use them. You could add them! But it's got amazing flavor as is.



  1. Heat large skillet on medium high.
  2. Sautee onions until translucent. (You do not need to add oil. Just keep stirring so it won't burn.)
  3. Add garlic and ginger and sautee until fragrant.
  4. Add frozen spinach and cook, stirring, for 3 or 4 minutes.
  5. Mix tomato paste and miso into about 2 cups of water, then add to spinach mixture.
  6. Add tofu and roasted tomatoes and incorporate well. If there's not enough liquid to allow the mixture to simmer for 10 minutes or so, add a half cup of water at a time as needed. (Note: If you're batch cooking this recipe and reheating later, don't add tofu until you're ready to re-heat (optional))
  7. Reduce heat to low and allow the mixture to cook and the liquid to reduce, stirring regularly (be gentle so tofu doesn't crumble).
  8. After cooking down until still very wet but not sitting in a pool of liquid, add the coconut milk and stir gently until well incorporated. If mixture is too thick for your preference, add a half cup of water at a time and allow to heat before serving.
  9. *Preheat oven to 400f. Arrange 2-3 cups cherry/grape tomatoes on a parchment-paper-lined baking sheet and bake for 30-45 minutes or until beginning to blacken.
  10. May be served over brown rice


[recipe] . If you haven't already discovered SALAD THERPY, get over to her Facebook Page to see her recipes!  She makes whole-food, plant-based SO DELICIOUS.