Sautéed Tofu, Spinach, Tomatoes & Pine Nuts

I had to post a tofu recipe for many reasons. First of all, because tofu has a bad reputation of a tasteless ingredients with no fun. Second of all, because my dear friend Yetta ( cooks it so well and I had to equal as much as possible her talent! I think I did not dare to cook it before I had found my own proper recipe good enough to be in a post…. Well, well seasoned and cooked, tofu becomes an excellent and delicious idea, you can trust me. Without forgetting its countless vertues: it is an excellent source of low fat proteins. It is loaded with A, E, D and B vitamins as well as minerals, magnesium, phosphorus, zinc and calcium.


  • 125g firm tofu, diced
  • 1 shallot, peeled and diced
  • 6 small tomatoes, peeled and diced
  • 1 piece of ginger, peeled and grated (the size of a thumb)
  • 1/3 cup pine nuts
  • 2 tbsp curry powder
  • 2 tbsp tamari (the soy sauce without wheat)
  • 1 tbsp sesame oil
  • 1 tbsp olive oil + 2 tbsp for the salad and some extra for serving (optional)
  • the juice of one lemon
  • 5 cups spinach, cleaned
  • 1 handful parsley leaves, chopped
  • Guérande salt and pepper
  • 2 slice spelt (optional)


  1. In a pan, heat the olive oil and the sesame oil and brown the shallot as well as the grated ginger
  2. Add the tofu, the curry powder and the tamari. Mix well and let it simmer on low heat till the tomatoes and tofu caramelize
  3. In your oven, under the grill mode, roast the pine nuts. Set aside
  4. Prepare the seasoning for the spinach salad by mixing the juice of half a lemon and two table spoons of olive oil, salt and pepper. Add the spinach and stir well again
  5. Add the tofu to the spinach, pour the rest of the lemon juice, the parsley, the pine nuts, season to taste
  6. You can also top the tofu mixture on a slice of toasted spelt bread (top with lemon juice, pine nuts, parsley and drizzle with some olive oil before serving)

Enjoy !