The Happy Pear - Super Greens and Tofu Curry

Ingredients

Baked Tofu

• 500g (2 cups) firm tofu, cut into 1cm (0.4 inch) cubes
• 2 tablespoons tamari or soy sauce
• 1 tablespoon oil

Sauce Ingredients

• 10g (2 teaspoons) fresh ginger, roughly chopped
• 2 cloves garlic, peeled
• 100g (1.5 cups) fresh baby spinach
• 100g (1.5 cups) kale
• 50g (1 cup) broccoli florets (swap out some spinach for extra fibre and sulforaphane)
• 400ml (1 ⅔ cups) vegetable stock
• Juice of ½ lemon (about 1 tablespoon)
• 1 tablespoon cumin seeds
• 1 teaspoon garam masala
• 1 tablespoon curry powder
• 1 tablespoon tamari or soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon salt
• ½ teaspoon black pepper

Other Ingredients

• 1 red onion, peeled and finely sliced
• 1 tablespoon oil

Serving Suggestions

• Cooked rice
• Red sauerkraut (for extra probiotics and gut health)
• The Happy Pear Pea Shoots

Method

1. Prepare the tofu: Cut the firm tofu into 1cm (0.4 inch) cubes and place in a bowl. Add tamari or soy sauce and oil, then mix well to coat evenly.
2. Bake the tofu: Preheat the oven or air fryer to 200°C (392°F). Spread the tofu evenly on a baking tray and bake for 15–20 minutes, stirring once or twice, until golden brown.
3. Blend the sauce: In a blender or food processor, add fresh ginger, garlic, baby spinach, broccoli florets, vegetable stock, lemon juice, cumin seeds, garam masala, curry powder, tamari or soy sauce, maple syrup, salt, and black pepper. Blend until smooth.
4. Cook the base: Heat a frying pan over high heat. Once hot, add oil followed by the finely sliced red onion. Fry for 3–4 minutes, stirring occasionally until softened.
5. Combine and cook: Add the baked tofu and blended sauce to the pan. Cook for 3–4 minutes, stirring occasionally, until the sauce thickens. Taste and adjust seasoning by adding more salt, lemon juice, or sweetener if needed.
6. Serve: Plate up the curry with freshly cooked rice and a generous side of red sauerkraut for a delicious, gut-friendly meal!