Creamy Spiced Spinach

By Unblond1

Ingredients

• 14 oz package extra-firm tofu (cut into 1-inch slices)
• 3 Tbsp olive oil (divided)
• 1 medium yellow onion (finely chopped)
• 3 garlic cloves (minced)
• 1/2 Tsp crushed red chili flake
• 1 Tbsp grated and peeled fresh ginger
• 1 Tsp ground coriander
• 2 1/2 Tsp ground cumin
• 1/2 Tsp ground turmeric
• Kosher salt
• 1/2 Cup sour cream (I think I'd prefer Greek yogurt)
• 2 Lb baby spinach
• 1 large beefsteak tomato (cut into 1-inch wedges)
• 1 Tbsp chopped fresh cilantro leaves

Details

Servings 6
Adapted from abc.go.com

Preparation

Step 1

Lay the slices of tofu flat on top of a few paper towels. Place a couple paper towels on top of the slices and press down to pat dry. Dry the tofu well. Cut the tofu into 1-inch cubes.

In a large deep skillet, heat the 2 tablespoons of oil over medium high heat. Add a single layer of tofu cubes and cook until browned, about 2 minutes per side. Remove to a paper towel lined plate. Repeat with the remaining tofu cubes, and set aside.

Reduce the heat to medium and add the remaining tablespoon of oil to the skillet. Add the onion, garlic, chile flakes, and half of the ginger. Cook, stirring frequently, until the onion is tender, about 5 minutes. Add the coriander, cumin, turmeric, and 1 teaspoon of salt. Cook, stirring for 1 minute.

Stir in the sour cream, reduce the heat to low, and simmer for 5 minutes. Add the spinach, a handful at a time, stirring to wilt the leaves before adding the next handful. Transfer the wilted spinach to a blender, along with the tomato, cilantro, and remaining ginger. Puree until finely chopped.

Return to the skillet and simmer over medium heat for 10 minutes. Season to taste with salt. Top with browned tofu and serve hot.

Tips:

Serve over brown rice if desired.