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Lunch recipe · from the recipe book

Seared Tofu Edamame Tomato Curry with Quinoa

Golden, crisp-edged tofu and sweet edamame simmer in a gingery, peanut-rich tomato sauce with wilted spinach over fluffy quinoa.

Seared Tofu Edamame Tomato Curry with Quinoa

Ingredients

  • 1 lb450 gFirm tofupressed and cut into 3/4-inch cubes
  • 1¼ cups150 gShelled edamame, frozen
  • 1¼ cups200 gQuinoa, dryrinsed
  • 2¼ cups520 gWater
  • 2 tbsp28 gCanola oildivided
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2½ tbsp40 gPeanut butter, no salt added
  • 1 tbsp15 gLow-sodium soy sauce
  • 6 cups loosely packed180 gBaby spinach
  • ½ lime, juiced20 gLime juice
  • ¼ tsp2 gSalt
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Press the tofu between towels for 10 minutes, then cut into cubes; chop the onion, mince the garlic and grate the ginger while it presses.
  2. In a small pot, bring the quinoa and 400 g of the water to a boil, cover, simmer 15 minutes, then rest off the heat, covered.
  3. Heat half the canola oil in a large skillet over medium-high heat. Sear the tofu, turning, until golden on most sides, about 8 minutes; move it to a plate.
  4. Add the remaining half of the canola oil and the onion to the skillet; cook 5 minutes until soft. Stir in the garlic, ginger, curry powder and cumin for 1 minute.
  5. Stir in the tomato paste for 1 minute, then add the canned tomatoes, the remaining 120 g of water, the peanut butter and the soy sauce; whisk smooth and simmer 8 minutes.
  6. Add the edamame and the seared tofu; simmer 4 minutes until the edamame is tender.
  7. Stir in the spinach until wilted, then season with the lime juice and salt.
  8. Fluff the quinoa, spoon the curry over it and scatter with the cilantro.

Contains: Peanuts, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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