Easy and delicious new take on tofu! Shredding super firm tofu gives a wonderful texture. Serve with caramelized onion, spinach, some curry flavor, avocado, rice, and sesame seeds for the perfect quick weeknight meal! #veggielexi #veganrecipes #tofu #tofurecipes #glutenfreerecipes #vegandinner - by Veggie Lexi

Shredded Curry Tofu with Spinach (Vegan, Gluten Free, Flour Free):

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 1 teaspoon grapeseed oil divided
  • 1 medium onion sliced into thin 1/2 moon strips
  • 1 teaspoon fine sea salt divided
  • 1 16 ounce block of super firm pre-pressed tofu (454 grams)
  • 1 8 ounce bag spinach (227 grams)
  • 1 Tablespoon curry powder
  • 4 cups cooked rice
  • Roasted black sesame seeds for topping
  • Scallion diced (for topping)
  • Avocado halved, pitted, scooped, and sliced (for topping)


  1. 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).
  2. Heat 1/2 teaspoon oil in medium sized skillet on medium heat.
  3. Add onion and 1/2 teaspoon fine sea salt. Sauté for 3-5 minutes until onions are translucent.
  4. Add additional 1/2 teaspoon oil.
  5. Add tofu, additional 1/2 teaspoon fine sea salt, and curry powder. Stir.
  6. Cook like you would shredded hash browns, allowing to brown and crisp before flipping. Roughly 5 minutes on each side.
  7. 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.
  8. Serve 1/4 of the tofu and spinach curry on top of 1 cup of rice.