Palak Tofu (Tofu with Curried Spinach)
Celia
ingredients
- 1 package firm tofu (about 1 pound)
- 1 large onion, finely chopped
- 3 cloves garlic, chopped
- 1 teaspoon ginger paste (or 1 tsp. chopped ginger)
- 3 medium tomatoes, diced
- 1 1/2 teaspoon curry powder (or garam masala)
- 1 teaspoon coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 5 ounces fresh baby spinach (1 pre-washed bag)
- 3 tablespoons soy yogurt
- generous pinch ground fenugreek (optional)
- salt to taste
directions
- 1
Cut the tofu into cubes about 1/2-1 inch in size. Spray or brush a non-stick skillet lightly with oil and heat it on medium-high. Add the tofu in a single layer, and cook it, turning often, until it is lightly golden on all sides. Remove it from the skillet and set aside.
- 2
Add the onions to the skillet and cook until golden. Add the garlic and ginger paste and cook for another minute. Add the tomato, curry powder, coriander, cumin, and turmeric and cook until tomatoes begin to break down.
- 3
Add the spinach, stir well, and cover. Cook until the spinach is completely wilted, about 3-5 minutes. Transfer the mixture to a food processor and blend until almost smooth. Pour it back into the skillet, add the yogurt and fenugreek and salt to taste. Add the tofu to the skillet, and cook on low for about 15 minutes. Serve over rice or with Indian flatbread.
notes
274 Calories (kcal); 12g Total Fat; (36% calories from fat); 23g Protein; 25g Carbohydrate; 0mg Cholesterol; 81mg Sodium; 8g Fiber.
Source: Celia
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