Back in February we went to Brighton and I bought some Spinach Powder from ‘The Spice Shop’. I’ve been thinking of simple ways to incorporate it into my cooking and I decided to use it in a polenta coating for tofu first. I didn’t find that it has an over powering taste of spinach but it just adds a lovely bright green colour and adds interest to an otherwise quite bland tofu.
By coating soft tofu in dry polenta before griddling it creates a deliciously crispy coating. If you can’t find spinach powder then you could substitute it with mixed dried herbs or even spices such as paprika (served with chips!).
This recipe idea is vegan, gluten free and low fat. It is also inexpensive because you only use a small amount of ingredients for the coating.
The method is really simple, mix 2 tablespoons of polenta with 1 tablespoon of Spinach powder and some salt and pepper and spread it out on a plate or a board. Slice and press your tofu then lay it in the powder coating and using your hands rub the polenta all over the tofu.
Heat a hot griddle pan, spray your tofu with some oil and lay your tofu on to the hot pan. Cook for 2-3 minutes on each side turning every minute or so to stop it burning.
I served mine with some paprika stirfried peppers, tomatoes and onions stirred into spaghetti pasta. I felt that the earthy spinach would suit a more rustic dish rather than a stir fry. It would be lovely served on top of a roasted vegetable salad or served in a wrap with peppers and hummous.
I really enjoyed using the spinach powder and I have a few more ideas for the rest of the bag so you’ll be seeing it appear a bit more on here I also bought a beetroot powder so I’m excited to give that a go too!
ps I’m watching Masterchef UK as I write this, it’s so inspiring seeing all of the different flavour combinations!