This is a relatively quick and filling meal with a surprising combo of ingredients. Here, it’s important to use yogurt that is high fat, as it will minimize the curdling that happens when you cook the sauce. Adapted from Yotam Ottolenghi.

Ingredients

• 75 ml vegetable oil
• 280g block firm tofu
• 1 onion, finely sliced
• 4 garlic cloves, crushed
• 220g plain full-fat yogurt (Don’t skimp on this! Use the highest fat yogurt you can find.)
• 1 T lime juice
• 45 g walnuts
• 1 t cumin seeds
• 1 t black mustard seeds
• 1 T hot madras curry powder
• ¼ t ground turmeric
• 1 t sugar
• 50 g fresh baby spinach (you can also use another vegetable like chard)
• 100 g fresh snap peas, ends trimmed and chopped into small pieces
• Fine sea salt and black pepper

Instructions

1. Pat the tofu dry.
2. Line a plate with paper or kitchen towel, place tofu on top, cover with more paper or kitchen towel and another plate.
3. Center a heavy object (like a cast iron pan) on top of the plates and let the tofu sit for 15-20 minutes. It should release water over time.
4. When tofu is done pressing, cut into equal-sized cubes, about 1″ in size.
5. Heat a large cast iron skillet over medium heat. Add 4 T oil and fry the tofu, turning until all sides are golden, for about 5 minutes.
6. Transfer the tofu to a plate, leaving the oil in the pan.
7. Add the onion, 1/4 t salt, and a good grind of pepper to the pan and cook, stirring occasionally, for 10-15 minutes, until softened and starting to brown.
8. Meanwhile, blend the yoghurt, lime juice, walnuts, sugar, and 1/4 t salt until completely smooth.
9. Heat the remaining 1 T oil in a small pan over medium heat.
10. Once hot, add the cumin and mustard seeds and fry for 30 seconds, until the mustard seeds start to pop.
11. Take off the heat and set aside.
12. Once the onions start to brown, stir in the garlic and cook for 30 seconds, until aromatic.
13. Return the fried tofu to the pan with the onion, stir in the curry powder and turmeric, and fry for 30 seconds, just until fragrant.
14. Pour in the yogurt mixture, and 250 ml water. Cook on medium heat for five minutes, until the sauce starts to thicken and cling to the tofu.
15. Stir in the spinach and snap peas, cook until the leaves have just wilted, then take off the heat.
16. Pour the mustard and cumin oil all over the top and serve straight from the pan.
17. Serve with rice and chopped fresh coriander.