Tofu

• firm tofu (patted dry and cubed)
• curry powder
• coconut aminos
• sea salt
• nutritional yeast

Spinach 

• lots of it! and kale too if you have it

Vegetables

• white onions
• fresh ginger
• minced garlic
• can of diced tomatoes 
• Serrano/jalapeño pepper for heat (If don’t have any, add a little red pepper or hot sauce)
• vegetable broth or water

Sauce

• curry powder
• garam masala
• coconut milk

Other

• brown rice or quinoa
• cilantro
• naan

Cooking:

• Pat dry the tofu and cube it. Put it in a bowl and add the curry powder, coconut aminos, salt, and nutritional yeast. Let it marinate in the bowl for a little while. Then cook it on a pan until brown (and or then toss it in the oven for crispier tofu)
• Saute onions, cumin, ginger, and serrano/jalapeños in a pan. Then add the diced tomatoes and garlic. Cook until tomatoes are soft
• Boil spinach/greens until cooked
• Put the veggies+greens in a blender with veggie broth or water
• In a pot add oil+curry powder+garam masala until mixed. Then add the soup from the blender and mix. 
• Lastly, add coconut milk and stir. Add tofu + cilantro. Add more curry/aminos/salt if needed
• We like adding brown rice to it or on the side

Inspired by Minimalist Baker