Food is the most ancient and most natural form of medicine. Certain ingredients have certain healing effects on the body. Thus, if you can eat according to your physical condition, your food habit can help with most of your health issues. Today we will talk about a recipe to deal with Menopause which is Tofu Spinach Curry.
Menopause is the time when the women’s body stops producing eggs and gradually reduces estrogen release. It causes some uncomfortable effects including hot flashes, mood swings, night sweats, vaginal dryness, fatigue, insomnia, lack of focus, etc. Tofu is a blessing to fight these symptoms. Tofu has a component named Isoflavones. It is a part of the plant-based chemical called Phytoestrogen. This type of chemical acts as a form of Estrogen in the women’s body. Regular consumption of Tofu can help significantly reduce the discomforts of menopausal symptoms. Especially, if you are suffering from hot flashes, you should try to incorporate tofu into your regular diet.
Another big problem women face after Menopause is weaker bones. Due to the lack of estrogen, women body finds it difficult to retain calcium. We have added coconut milk as a tasty calcium source in the recipe. Coconut milk also helps to maintain the electrolyte balance in your blood. It prevents anemia, heart disease, and inflammation. It also slows hair and skin from aging.
Another key element of the recipe is spinach which is beneficial for women of all ages. It contains calcium, folic acid, iron, vitamin A, vitamin C, vitamin K, magnesium, etc. Spinach is great for your heart, eyes, brain functions, and stomach. Spinach is loaded with Polyphenol which acts as a cancer-protective element. Spinach is also known for restoring our energy, improving blood quality, mineral absorption, and increasing vitality.
In short, you can consider this Tofu Spinach Curry as a wonderful way to reduce any menopausal symptoms. This recipe also helps to improve your overall health. Let’s take a look at the recipe.
Tofu Spinach Curry
For the tofu
- 1 cup extra-firm tofu
- 2 tablespoon olive oil extra-virgin
- Salt to taste
- 1 teaspoon paprika
- 1/2 teaspoon pepper
For the gravy
- 1 red onion sliced
- 1 tablespoon ginger-garlic paste
- 1 tomato chopped
- 2 cups spinach chopped
- 1/2 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1/2 cup of water
- 1/2 cup coconut milk
- Salt to taste
- Blanch spinach in water for 2 to 3 minutes. Then drain the water and let it cool down.
- Now add spinach and tomato into a blender. Blend smoothly.
- Heat extra-virgin olive oil into a frying pan. Add tofu and sprinkle salt, paprika, and pepper. Saute for 5 minutes or until the tofu cubes become golden brown. Take them out and keep them aside.
- Now add the sliced onion into the remaining oil. Fry for 2 minutes.
- Then add ginger-garlic paste, blended spinach-tomato paste, cumin powder, coriander powder, and red chilli powder. Fry them for 5 minutes. Add a little bit of water if needed.
- Add salt, water, and coconut milk. Let it come to a boil. Then add the fried tofu cubes and cover with the lid. Cook on a low flame for 10 minutes.
- Garnish with a dash of coconut milk. Enjoy.