This creamy, Indian-spiced spinach dish has a little kick and plenty of vegetarian nutrition. It's perfect for when you want something warm, healthy, and hearty, but don't want meat.
|4 teaspoons canola oil, divided||1 teaspoon fresh ginger, finely diced|
|1 14-ounce package of firm tofu, cut into 2" cubes||1 teaspoon mustard seeds|
|3/4 teaspoon salt, divided||1 pound baby spinach|
|1 onion, sliced thin in half-moons||1 cup plain organic Greek yogurt|
|1 red pepper cut into 1"-thin strips||1 1/2 teaspoons curry powder|
|2 cloves of garlic, finely diced||1/2 teaspoon cumin|
In a medium skillet, heat 2 teaspoons of oil over medium-high heat. Add tofu and half of the salt. Cook for 6-8 minutes gently turning every 2 minutes until lightly browned. Transfer tofu to a separate plate and set aside.
Reduce heat to medium and add remaining oil to the skillet. Add onions, garlic, red pepper, ginger, and mustard seeds. Cook until onion is clear, about 5 minutes. Add spinach a handful at a time and cook until wilted through.
In a small bowl, mix together yogurt, curry, cumin, and remaining salt. Temper yogurt by adding some of the spinach mixture until it is warmed through. Add yogurt to skillet. Then add tofu; reduce heat to low and stir gently for 2 minutes.
Serve over basmati or brown rice. Makes 4 servings.