Quick curry | Gluten free vegan yellow curry

Ingredients

• For the tofu
• 250 grams organic non-GMO tofu, cut into triangles
• 4 tablespoons vegan fish sauce (see note)
• 1/2 lemon, juiced
• 2 tablespoons dried wakame flakes
• 2 teaspoons garlic powder
• 1/4 teaspoon smoked sweet paprika
• 1 teaspoon salt
• For the curry
• 1 brown onion, halved and cut into even slices
• 1 mild red chilli, de-seeded and sliced longways
• 1 thumb-sized piece of ginger, sliced into matchsticks
• 1 clove fresh garlic, diced
• 1 teaspoon garlic powder
• 1 tablespoon ground cumin
• 270 milliliters coconut milk
• 2 tablespoons filtered water
• 1 teaspoon vegetable stock powder
• 200 grams baby spinach

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