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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderfully easy recipe. With the yogurt and garam masala, the dish has a nice spice, but is not spicy-hot. I used 1 cup of fat-free plain yogurt. I highly recommend it for an easy weeknight meal. Serve it with rice. Ingredients:
1 lb firm tofu, cubed |
1 tablespoon vegetable oil |
4 teaspoons garam masala |
4 teaspoons kosher salt |
3 medium garlic cloves, sliced |
1 medium onion, sliced |
2 medium plum tomatoes, chopped |
2 teaspoons ground ginger |
1 lb spinach |
1/2-1 cup plain yogurt |
Directions:
1. Mix tofu with 1 T of the vegetable oil, 2 teaspoons of the garam masala, and 2 teaspoons of the kosher salt (or about 1 tspn of table salt). Mix carefully.
2. Put tofu in a single layer of a 12-inch skillet and cook until it is browned, about 5 minutes. Transfer to a plate.
3. Put garlic and onion in pan and cook, stirring occasionally, until onion is tender, about 3 minutes. Stir in tomatoes and ginger and cook about 2 minutes.
4. Add spinach in several bunches and stir frequently. Cook until spinach is very wilted and liquid is cooked off, about 7 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat. Stir together remaining garam masala, remaining salt, and yogurt and add to spinach mixture. Stir until well mixed.
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