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Press the tofu between paper towels to remove excess moisture. If it is labeled as a super firm pre-pressed block of tofu, grate it using a cheese grater. If it is labeled a very firm block of tofu, crumble it using your fingers to quarter sized pieces (it will break down to about half that size during cooking).
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Heat 1/2 teaspoon oil in medium sized skillet on medium heat.
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Add onion and 1/2 teaspoon fine sea salt. Sauté for 3-5 minutes until onions are translucent.
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Add additional 1/2 teaspoon oil.
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Add tofu, additional 1/2 teaspoon fine sea salt, and curry powder. Stir.
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Cook like you would shredded hash browns, allowing to brown and crisp before flipping. Roughly 5 minutes on each side.
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Fold in spinach 1/3 of a bag at a time, allowing spinach to cook down before adding more. Fold in rather than stir in to prevent tofu from breaking down too much.
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Serve 1/4 of the tofu and spinach curry on top of 1 cup of rice.